Name: Hammer's | Bar & Restaurants HAMMER'S 3* Recipe
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: American
Ingredients: 1 lbs ground beef (80/20); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 tbs Worcestershire sauce; 1 tbs vegetable oil (for griddle or skillet); 3 pcs burger buns (sesame or brioche); 2 tbs unsalted butter (softened); 3 tbs mayonnaise; 1.5 tbs yellow mustard; 1.5 tbs ketchup; 6 pcs iceberg lettuce (leaves, rinsed, dried); 1 pcs tomato (medium, sliced 1/4" thick); 0.25 pcs red onion (thin slices); 6 pcs dill pickle slices; 3 pcs Swiss cheese (sliced); 3 pcs American cheese (sliced); 3 pcs hot pepper cheese (sliced — pepper jack or similar); 0 to taste salt (to taste for tomato); 0 to taste black pepper (to taste for tomato); 0 to taste paper towels

Method

Burger Patties & Seasoning

Form patties

Divide the 1 lb ground beef into three roughly equal portions (about 5.3 oz each). Lightly form each portion into a 3.5–4 inch diameter patty about 3/4 inch thick. Make a shallow dimple in the center of each patty with your thumb to help them cook evenly and prevent bulging.

Season patties

Season both sides of each patty evenly with kosher salt (about 1 tsp total across all patties) and freshly ground black pepper (approx 1/2 tsp total). Lightly brush or sprinkle Worcestershire sauce across the top of each patty (about 1/3 tbs per patty). Do not overwork the meat.

Preheat cooking surface

Heat a heavy skillet, cast-iron griddle, or grill pan over medium-high heat until very hot (2–4 minutes). Add 1 tablespoon vegetable oil and swirl to coat. The surface should shimmer but not smoke heavily.

Cook patties

Place patties on the hot surface leaving space between them. Cook for 3–4 minutes without moving to achieve a brown crust. Flip once and cook for another 2–3 minutes for medium doneness. For medium-well, cook an additional 1–2 minutes. During the last 60–90 seconds of cooking, reduce heat to medium-low and stack the three cheeses on each patty: place 1 slice Swiss, 1 slice American, and 1 slice hot pepper cheese directly on top of each patty. Cover pan with a lid or a large sheet pan to trap steam and melt the cheeses, about 1 minute, until fully melted and slightly oozy.

Buns & Toppings

Prepare buns

Split the 3 burger buns. Spread softened butter (about 2 tbs total) evenly on the cut sides. Toast the buns butter-side down on a separate skillet or on the same griddle over medium heat until golden brown, about 1–2 minutes. Remove and keep warm.

Prepare condiments and vegetables

Lightly season tomato slices with a pinch of salt and pepper if desired. Place mayonnaise (about 1 tbs per bun), mustard (1/2 tbs per bun), and ketchup (1/2 tbs per bun) in small bowls or apply directly to buns. Arrange lettuce leaves, tomato slices, red onion rings, and pickle slices so they are ready to assemble.

Assemble burgers

On the bottom bun, spread a light layer of mayonnaise, then add 1–2 lettuce leaves and a tomato slice. Place the hot, cheese-melted patty on top. Add 1–2 pickle slices and a few onion rings. Spread a mix of ketchup and mustard on the top bun (or as preferred) and close the burger. Repeat for remaining burgers.

Rest and serve

Let assembled burgers rest on a plate for 1 minute to allow juices to settle. Serve immediately while hot, with fries or a side of choice.

Cheeses (Hammer's 3*)

Stacking and melting: During the final minute of cooking the patties, place one slice each of Swiss, American and hot pepper cheese on top of each patty (Swiss nearest the meat if you prefer). Cover to trap steam and encourage even melting — the combination should create a layered, gooey tri-cheese topping characteristic of Hammer's 3*.

Optional Finish & Service

Adjust seasoning: Taste a small piece of tomato with salt and pepper and adjust if necessary. Provide extra condiments at the table for guests who want more heat or sauce.

Hammer's 3* Recipe