La Pergola Burger Recipe

Mix and form patties

In a medium bowl combine the ground beef, breadcrumbs, beaten egg, Worcestershire sauce, salt, and pepper. Mix gently with your hands until just combined—do not overwork. Divide mixture into two equal portions and form each into a patty 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 bulging while cooking.

Cook patties

Heat a skillet or grill over medium-high heat and add the vegetable oil, spreading to coat. When hot (skillet should sizzle if you flick a drop of water), add the patties. Cook without moving for about 3–4 minutes, until a brown crust forms. Flip and cook another 3 minutes for medium, or longer to desired doneness. In the last 1 minute of cooking, place a slice of cheddar on each patty, cover the pan briefly or close the grill lid to melt the cheese.

While patties cook, split the buns and spread softened butter on cut sides. Toast the buns, buttered side down, in a separate skillet over medium heat or on the grill for 1–2 minutes until golden and crisp. Remove and keep warm.

Prepare the toppings while patties rest: core and slice the tomato into 1/4-inch slices (you should get 2–4 slices; use 1–2 per burger depending on size). Peel and slice the red onion into thin rings. Separate and dry the lettuce leaves. Have pickle slices ready.

If using condiments, spread mayonnaise on the top bun, ketchup on the bottom, and mustard on top of the ketchup or as preferred.

Place the cheddar-topped patty on the bottom bun (with ketchup if used). Top with lettuce leaves, tomato slices, red onion rings, and dill pickle slices. Finish with the top bun and press gently to set.

Serve immediately with fries or a side salad.