Prime Burger Recipe

Form patties

Divide the 1 lb prime ground beef into four equal portions (about 4 oz each). Gently form each portion into a patty about 3/4 inch thick and slightly wider than the bun. Do not overwork the meat. Make a shallow dimple in the center of each patty with your thumb to help them cook evenly.

Season both sides of each patty with 1/4 tsp kosher salt and a pinch of freshly ground black pepper (totaling the listed 1 tsp each across all patties). If using, lightly brush or mix 1 tsp Worcestershire sauce into the beef before forming for extra flavor.

Preheat a cast-iron skillet or heavy pan over medium-high heat. While the pan heats, spread 1/2 tbs softened butter on the cut sides of each bun.

Once the skillet is hot, add the buns cut-side down and toast until golden brown, about 1–2 minutes. Remove and set aside, toasted side up.

When the patties are nearly done cooking (see next section), place a slice of cheddar cheese on each patty and cover the pan or reduce heat to low for 30–60 seconds to melt the cheese.

Prepare toppings while patties cook: Slice the tomato into 4 even slices. Peel and thinly slice the half onion into rings. Rinse and pat dry the lettuce leaves. Have 2 pickle slices ready per burger.

Cook the bacon: In a separate skillet over medium heat, lay out 8 bacon slices and cook until crisp, turning occasionally, about 8–10 minutes. Transfer to a paper towel-lined plate to drain.

Oil the hot skillet lightly with 1 tbs vegetable oil, swirling to coat. Place the patties in the skillet (do not overcrowd; cook in two batches if needed). Cook 3–4 minutes on the first side without pressing to get a good sear.

Flip the patties and cook another 2–4 minutes for medium doneness (internal temperature about 160°F/71°C for ground beef). Adjust time slightly for desired doneness. During the last 30–60 seconds of cooking, top each patty with a cheddar slice and cover to melt.

While the cheese is melting, spread 1 tsp mayonnaise on the bottom half of each toasted bun, 1 tsp ketchup on the top half, and 1/2 tsp yellow mustard on the bottom halves (split quantities as preferred).

Assemble each burger: place the mayo/mustard-spread bottom bun, add a lettuce leaf, place the cheeseburger patty, add 2 bacon slices, a tomato slice, 2–3 pickle slices, and a few onion rings. Top with the ketchup-spread bun half. Serve immediately.

Serve hot with fries or a side salad. Adjust salt and pepper to taste. If you prefer a saucier burger, mix extra mayo and ketchup for a simple burger sauce.