1/2 Lb. Kabin Burger* Recipe

Form

Transfer the 1/2 lb ground beef to a mixing bowl. Lightly season the meat with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Add 1/2 tsp Worcestershire sauce if using. Gently mix once or twice with your hands to combine — avoid overworking. Form into a single patty about 3.5–4 inches in diameter and roughly 3/4 inch thick. Make a shallow 1/2" dimple in the center of the patty with your thumb to reduce puffing while cooking.

Preheat

Preheat a grill or cast-iron skillet to high heat (medium-high if gas) until very hot. If using a grill, oil the grates lightly to prevent sticking.

Butter the Bun

Spread 1 tablespoon softened butter evenly on the cut faces of the hamburger bun.

Cook Patty

Place the patty on the hot grill or skillet. Cook for 3–4 minutes without moving to develop char. Flip and cook for another 3–4 minutes for medium (internal temperature ~160°F / 71°C for well-done is common with 80/20 — adjust time for desired doneness).

Add Cheese

About 1 minute before the patty is done, place your chosen cheese on the patty: one American slice, or one Swiss slice, or sprinkle bleu cheese crumbles (if using bleu, cover the patty briefly with a lid to help it soften). Close heat to melt the cheese slightly.

Toast Bun

While the cheese melts, place the buttered cut sides of the bun on the grill or skillet, cut-side down, for 30–45 seconds until lightly browned and toasted. Remove buns when toasted.

Place the toasted bottom bun on a plate. If using, spread 1 tsp mayonnaise and 1 tsp mustard on the bottom bun. Lay the lettuce leaf on the bun, then place the cheese-topped patty on the lettuce. Add tomato slices on top of the patty, then arrange 3 Kosher dill pickle slices. Finish with the top bun and serve immediately.