Classic Burger Recipe

Form

Divide the ground beef into four equal portions (about 4 oz / 113 g each). Gently form each portion into a patty about 3/4 inch thick and 3.5–4 inches in diameter. Make a shallow dimple in the center of each patty with your thumb to help them cook evenly and reduce bulging.

Season

Season both sides of each patty with kosher salt and freshly ground black pepper. If using, lightly mix in 1 tablespoon Worcestershire sauce before forming patties (do not overwork the meat).

Cook

Heat a heavy skillet or griddle over medium-high heat and add 1 teaspoon neutral oil. Once shimmering, place patties on the hot surface, leaving space between them. Cook undisturbed 3 to 4 minutes until a brown crust forms on the bottom. Flip and cook 2 to 3 minutes for medium-rare to medium. For medium-well, cook 3 to 4 minutes on the second side. In the last 1 minute of cooking, place a slice of cheese on each patty, cover the pan briefly (or use a lid) to melt the cheese.

While patties cook, split the buns and lightly butter the cut sides with softened butter. When patties are nearly done, place buns cut-side down on a dry skillet or griddle over medium heat and toast 30–60 seconds until golden brown. Remove and keep warm.

Prepare toppings while buns toast: wash and dry lettuce leaves, slice tomato into 1/4-inch thick rounds, slice onion thinly, and arrange pickle slices. Keep refrigerated until assembling.

If desired, spread mayonnaise on the bottom bun and ketchup and/or mustard on the top bun, or serve condiments on the side.

Prepare your chosen side according to package or recipe instructions — bake or fry fries until golden and crispy, or toss mixed greens with a light vinaigrette.

Assemble each burger: bottom bun, mayonnaise (if using), lettuce leaf, cooked patty with melted cheese, tomato slice, pickle slices (2–3 per burger), onion rings, ketchup/mustard on top bun, then crown with top bun.

Serve immediately with chosen side. Recommend serving hot; yields 4 burgers.