Hamburger Recipe

Activate yeast and mix wet

In a large bowl, combine warm water (about 105–110°F / 40–43°C) and sugar. Sprinkle instant dry yeast over the water, stir gently, and let sit 5–7 minutes until foamy. Stir in warm milk and melted butter.

Form dough

In a separate large mixing bowl or the bowl of a stand mixer, combine flour and salt. Make a well in the center and pour in the yeast mixture. Mix with a wooden spoon or dough hook until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead about 6–8 minutes until smooth and elastic, or knead in stand mixer with dough hook 4–5 minutes. The dough should be soft, slightly tacky but not sticky; add up to 2 tbsp more flour if excessively sticky.

First rise

Place dough in a lightly oiled bowl, cover with plastic wrap or a clean towel, and let rise in a warm draft-free spot until doubled, about 45–60 minutes.

Divide and shape

Punch down the risen dough and turn it out onto a lightly floured surface. Divide into 8 equal pieces (about 80–90 g / 3 oz each). Shape each piece into a smooth ball, then flatten into a disc roughly 4–5 inches wide and 1/4 inch thick. Cover with a towel while you prepare the filling so they don't dry out.

Prepare oil

Pour about 2–3 cups vegetable oil into a heavy skillet or deep pot to a depth of about 1.5 inches. Heat over medium until oil reaches 350°F (175°C). If you don't have a thermometer, oil should shimmer and a small piece of dough sizzles and rises slowly.

Cook aromatics

Heat 1 tsp vegetable oil in a skillet over medium heat. Add the finely chopped onion and cook 3–4 minutes until softened and translucent. Add minced garlic and cook 30–45 seconds until fragrant.

Brown beef

Increase heat to medium-high, add ground beef to the skillet, and break it up with a spoon. Cook until no longer pink, about 5–7 minutes.

Season and bind

Stir in Worcestershire sauce, salt, and black pepper. Remove from heat and let cool 3–5 minutes so it won’t melt the cheese completely during assembly. Stir in the beaten egg and shredded cheddar until evenly combined. If using diced tomato, fold it in now (drain any excess juices before adding). The mixture should be moist but firm enough to hold a scoop.

Fill dough discs

Place one dough disc on a clean work surface. Spoon about 2–3 tablespoons of the beef-cheese filling into the center of the disc, leaving a 1/2-inch border. Fold the edges up and over the filling, pinching to seal completely. Gently reshape into a round or slight oval. Repeat with remaining discs and filling. If any dough rips, pinch to reseal.

Fry fat cakes

Carefully lower 2–3 sealed cakes into the preheated oil (do not overcrowd). Fry on each side 2–3 minutes until golden brown, flipping once with tongs or a slotted spoon. Total fry time depends on size—cakes should be cooked through and golden. Adjust heat to maintain oil at ~325–350°F so exterior browns without burning.

Drain

Transfer fried fat cakes to a wire rack set over a baking sheet or to paper towels to drain briefly. Let rest 2–3 minutes to cool slightly; filling will be very hot.

Assemble serving

Slice each fat cake open or serve whole. If slicing, open and layer with lettuce, sliced pickles, and a spoon of ketchup and mustard to taste. Serve warm.