Classic Hamburger Recipe

Form patty

Gently shape the 7 oz ground beef into a round patty about 3.5–4 inches in diameter and roughly 3/4 inch thick. Do not overwork the meat. Make a shallow dimple (~1/4 inch) in the center with your thumb to reduce puffing during cooking.

Season

Season both sides of the patty with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, pressing the seasoning lightly into the meat.

Preheat and oil

Heat a cast-iron skillet or griddle over medium-high heat until very hot (about 3–4 minutes). Add 1 teaspoon vegetable oil and spread to coat the cooking surface.

Cook patty

Place the patty in the hot skillet. Cook undisturbed for 3–4 minutes to develop a brown crust. Flip the patty and cook for another 3–4 minutes for medium doneness (internal temperature ~140–145°F / 60–63°C). Adjust time ±1–2 minutes for rarer or more well-done burger.

Add cheese

If using cheese, place 1 slice of American cheese on the patty about 30–45 seconds before the end of cooking. Cover the skillet with a lid or tent loosely with foil for 30–45 seconds to melt the cheese.

Rest

Transfer the cooked patty to a plate and let rest for 2 minutes to redistribute juices.

Toast buns

While the patty is resting (or while it cooks), spread 1/2 tablespoon softened butter on the cut faces of the bun. Place buns butter-side down on a skillet over medium heat or on the griddle for 1–2 minutes, until golden and lightly crisp.

Sauce the bun

Spread 1 teaspoon mayonnaise on the bottom bun, then add 1/2 teaspoon yellow mustard and 1 teaspoon ketchup on top of the mayonnaise (or apply to taste).

Assemble burger

Place the rested cheeseburger patty on the sauced bottom bun. Add desired toppings: 1 lettuce leaf, 2 tomato slices, 2 red onion slices, and 3 pickle slices. Top with the bun crown and press gently to hold together.