Hamburger Recipe

Form patties

Place the ground Black Angus beef in a mixing bowl. Add 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1 tablespoon Worcestershire sauce. Gently mix with your hands until just combined — do not overwork. Divide into two equal portions and form into patties about 3/4-inch thick and slightly wider than the buns. Make a shallow dimple in the center of each patty with your thumb to prevent doming.

Cook patties

Heat a heavy skillet or cast-iron pan over medium-high heat and add 1 tablespoon neutral oil. When the oil is shimmering and the pan is very hot, place the patties in the pan. Cook for 3–4 minutes on the first side without moving to develop a brown crust. Flip and cook 3–4 minutes for medium (internal temp ~145–155°F / 63–68°C). If using cheese, place a slice on each patty during the last minute and cover the pan to melt. Transfer patties to a plate and tent with foil to rest while you prepare toppings and gravy.

While the patties rest (or in a second skillet), slice the yellow onion into 1/4-inch rings or half-rings. Core and thinly slice the red and green bell peppers into strips. Heat a medium skillet over medium heat and add 1 tablespoon butter and 1 tablespoon olive oil. When the butter has melted and is foaming, add the onions and peppers in a single layer if possible. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, for 8–12 minutes until the onions are deeply softened and beginning to caramelize and the peppers are tender and slightly charred. Reduce heat if they brown too quickly. Remove from the pan and keep warm.

In the same skillet used for the patties (remove excess fat, leaving about 1 tablespoon) or in a clean small saucepan, melt 2 tablespoons butter over medium heat. Sprinkle in 2 tablespoons flour and whisk constantly to form a roux. Cook the roux for 1–2 minutes until it turns a light golden brown and smells toasty but not burnt.

Slowly whisk in 1 cup beef stock, scraping up any browned bits from the pan. Bring the mixture to a simmer, whisking to dissolve lumps. Add 1 teaspoon Worcestershire sauce and 1/2 teaspoon soy sauce. Simmer gently for 3–5 minutes until the gravy thickens to coat the back of a spoon. Taste and season with 1/4 teaspoon black pepper and 1/4 teaspoon salt, adjusting to preference. If the gravy becomes too thick, whisk in up to 2 tablespoons additional stock or water to reach desired consistency.

If desired, stir a few tablespoons of the reserved pan juices from the rested patties into the gravy for extra beef flavor.

Lightly toast the burger buns in a dry skillet or under a broiler for 30–60 seconds until golden. Place a rested patty on the bottom bun. Top each patty with a generous portion of the grilled onions and peppers. Spoon brown gravy over the toppings and patty — about 2–4 tablespoons per burger depending on preference. Add optional pickles or extra cheese if desired. Cap with the top bun and serve immediately.

Serve with fries, a side salad, or your preferred sides. Leftover gravy can be refrigerated for up to 3 days.