1/3 Pound Ramp Room Burger* Recipe

Forming and seasoning

Gently shape 1/3 lb (approximately 0.333 lb) of ground beef into a loose patty about 3.5–4 inches in diameter and roughly 3/4 inch thick. Do not overwork the meat. Create a shallow dimple in the center with your thumb to help the patty cook evenly. Season both sides with kosher salt and freshly ground black pepper.

Cooking

Heat a heavy skillet or flat top over medium-high heat until hot (about 3–4 minutes). Add 1 tablespoon unsalted butter to the pan and let it foam. Place the patty in the skillet and cook to desired doneness: for medium-rare cook about 3 minutes on the first side, flip and cook 2–3 minutes on the second side; for medium cook 3–4 minutes per side; for well done cook 5 minutes per side. If using cheese, add the cheese slice 30–60 seconds before the patty finishes and cover briefly to melt. Remove patty and rest on a plate for 1–2 minutes.

Split the brioche bun. Spread 1/2 tablespoon softened butter on the cut sides of the bun and toast face-down in the same skillet (or a separate pan) until golden and lightly crisp, about 1–2 minutes. Remove and set on a plate. On the bottom bun, spread 1 tablespoon mayonnaise and 1/2 teaspoon yellow mustard (or mix together and spread on both tops and bottoms as preferred).

While the patty rests, prepare the vegetables. Rinse and pat dry the lettuce leaf. Use two slices of tomato and three thin slices of red onion. Layer the bottom bun (already spread with mayo/mustard) with the lettuce leaf, then place the rested patty on top. Add tomato slices, onion slices, and 3 dill pickle slices on top of the patty.

If using optional ramp butter or aioli, spread 1 teaspoon on the inside of the top bun. Place the top bun over the stack. Serve immediately with pickles or fries on the side. If a guest requests a specific doneness, adjust cooking time accordingly and note that this recipe is for a single 1/3 lb burger cooked to order.