Single Hamburger Recipe

Form patty

Divide the ground beef into one 4-ounce portion (0.25 lb). Gently form into a round patty about 3.5–4 inches (9–10 cm) wide and about 3/4 inch thick. Do not overwork the meat. Make a shallow dimple in the center with your thumb to help it cook evenly.

Season

Season both sides of the patty with kosher salt and freshly ground black pepper just before cooking. Use the measured amounts or adjust to taste.

Prep bun

Split the bun in half. Lightly spread softened butter (or brush a little oil) on the cut sides. Set aside for toasting during the last minute of cooking.

Heat a skillet or cast-iron pan over medium-high heat until very hot, about 2–3 minutes. Add 1 tsp neutral oil or a small pat of butter and swirl to coat the pan.

Place the seasoned patty in the hot pan. Cook undisturbed for 3–4 minutes for a medium-rare to medium edge sear (adjust time 4–5 minutes for medium-well). Flip once using a spatula.

After flipping, if using cheese, place the slice on top of the patty. Cook 2–3 more minutes until the cheese melts and the patty reaches your desired doneness (internal temp 130–135°F for medium-rare, 140°F for medium).

During the final 30–60 seconds of the patty cooking, place the buttered cut sides of the bun into the skillet, cut-side down. Toast until golden and fragrant, about 30–60 seconds. Remove bun halves from the pan.

On the bottom bun, spread mayonnaise (1 tsp). Add the cooked patty (cheese-side up). Top with lettuce leaf, tomato slices, red onion, and pickle slices as desired. Add ketchup and mustard to the top bun (use the measured amounts or to taste), then close the burger.

Let the assembled burger rest 1 minute so juices redistribute, then serve immediately.