Jr. Jumbo Recipe

Toast Bun

Split the bun horizontally. Spread the softened butter evenly on the cut sides. Heat a skillet over medium heat and place the bun cut-sides down. Toast 45–60 seconds until golden and lightly crisp. Remove and set aside.

Spread the mayonnaise evenly on the bottom bun half. Spread ketchup and mustard lightly on the top bun half or mix them together and spread—your preference.

Layer shredded lettuce on the bottom bun, then place tomato slices and pickle slices atop the lettuce after the patty is added (see final assembly).

Form the beef into a single round patty roughly 3.5–4 inches in diameter and about 3/8 inch thick. Do not overwork the meat; press gently to shape and make a slight dimple in the center with your thumb to help it cook flat.

Season both sides of the patty with the kosher salt and black pepper just before cooking.

Heat a skillet or griddle over medium-high heat until shimmering. Place the patty on the hot surface and cook undisturbed for 2½–3 minutes, until a brown crust forms on the bottom.

Flip the patty and immediately place the slice of cheese on the hot side so it begins to melt. Cook another 2–2½ minutes for medium doneness (adjust time to reach preferred doneness).

If using a covered pan, cover for the last 30–60 seconds to help cheese melt. Remove the patty and let rest 1 minute.

While the patty cooks, mix the mayonnaise, mustard, and ketchup in a small bowl to create a simple burger sauce. Taste and adjust — add more ketchup for sweetness, more mustard for tang, or more mayo for creaminess.

Place the cheese-topped patty onto the bottom bun that already has mayo spread. Add shredded lettuce around the patty, then top with tomato slices and pickles. Close with the toasted top bun that has ketchup/mustard spread.