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Ingredients
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Beef Patty
Bun & Toppings (optional, included so components pair with patty)
Method
Beef Patty
Form Patty
Divide and shape: Take 3.5 oz of 80/20 ground beef and gently form into a loose ball. Flatten into a patty about 3.5–4 inches in diameter and roughly 3/8 inch thick, making the center slightly thinner (press a shallow dimple) so it cooks evenly and won't dome.
Season
Season both sides of the patty with 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper just before cooking. Do not overwork the meat or press the patty while cooking to retain juices.
Cook Patty
Place the patty on the hot surface. Cook undisturbed for 2–2.5 minutes to develop a sear. Flip once using a spatula and cook an additional 1.5–2 minutes for medium (internal temperature ~145–150°F / 63–66°C). For cheeseburger, place 1 slice of cheese on the patty about 30–45 seconds before finishing and cover briefly to melt.
Rest
Transfer the cooked patty to a plate and let rest for 1–2 minutes. This short rest helps redistribute juices and keeps the patty juicy when assembled.
Bun & Toppings
Toast Bun
While the patty rests, spread 1/2 tablespoon softened butter on the cut sides of the bun. Place the bun cut-side down on the hot pan or griddle for 30–60 seconds until golden and lightly crisp. Remove from heat.
Assemble Burger
On the bottom bun layer ketchup (1 tablespoon) and yellow mustard (1 teaspoon) if using. Place the rested beef patty (with melted cheese if added) on the bottom bun. Top with lettuce leaf, tomato slice, 2 rings of red onion, and 3 pickle slices. Cover with the top bun and press gently to secure.
Serve
Serve immediately while hot. Pair with fries or chips if desired.