Half Pound Ice Plant Burger Recipe

Form patty

Gently shape the 0.5 lb ground beef into a single patty about 3/4-inch thick and roughly the diameter of your bun. Avoid overworking the meat to keep the burger tender.

Season

Season both sides of the patty evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Pat the seasonings lightly into the meat. Brush or rub 1 tsp vegetable oil on the exterior of the patty to help with searing.

Cook

Heat a skillet (cast iron preferred) or grill over medium-high heat until very hot (about 3–5 minutes). Place the patty on the hot surface and cook uncovered for 4 minutes. Flip once and cook for another 3–4 minutes for medium doneness (adjust 1–2 minutes each side for rarer or more well done). During the last 1 minute of cooking, place the cheddar slice on the patty and cover the pan or close the grill lid to melt the cheese.

Prepare the bun

Toast bun

While the patty rests, spread the softened 1/2 tbs unsalted butter on the cut faces of the bun. Place the buns face down in a separate skillet or on the grill over medium heat and toast for 1–2 minutes, until golden-brown and fragrant. Remove and keep warm.

Prepare sauce

In a small bowl, mix 1 tbs mayonnaise, 1/2 tsp yellow mustard and 1/4 tsp hot sauce (if using) until smooth. Adjust to taste.

Arrange toppings

Lightly dress the bottom bun with half of the sauce. Layer on the rinsed and dried ice plant leaves (about 1/2 cup), two tomato slices, and dill pickle slices. Place the rested, cheese-topped patty on the toppings. Add red onion rings on top of the patty and spread the remaining sauce on the top bun, then close the burger.

Rest and serve

Let the assembled burger sit 1 minute, then serve immediately with your choice of side (fries, salad). The ice plant provides a slightly saline, succulent crunch that complements the juicy half-pound patty.