Classic Hamburger * Recipe

Form patty

Divide 7 oz of ground beef into one portion. Gently form into a 3/4–1 inch thick patty about 4 inches across, handling the meat as little as possible. Make a shallow dimple in the center with your thumb to reduce doming while cooking.

Season

Season both sides of the patty with kosher salt and freshly ground black pepper immediately before cooking.

Cook patty

Heat a cast-iron skillet or heavy griddle over medium-high heat until very hot (about 3–5 minutes). Add a light drizzle of neutral oil if pan is dry. Place the patty in the pan and sear undisturbed for 3–4 minutes until a deep brown crust forms. Flip and cook the second side 2–3 minutes for medium (adjust 1–2 minutes shorter for rare or longer for more done).

Add cheese

About 1 minute before the patty is done, place 1 slice of American cheese on top. Cover the pan loosely with a lid or tent with foil for about 30–60 seconds to melt the cheese.

While the patty cooks, cook 2 slices of lemon applewood smoked bacon in a separate skillet over medium heat. Cook 3–5 minutes per side until crisp-to-chewy as desired. Transfer bacon to paper towel-lined plate to drain.

Toast bun

Spread 1 tsp softened butter evenly on the cut faces of the hamburger bun. Place buns buttered-side down in the same skillet used for the patty (or a clean pan) over medium heat and toast 1–2 minutes until golden and slightly crisp. Remove and keep warm.

Assemble

Lightly spread 1 tbs mayonnaise on the bottom bun. Place the lettuce leaf on the mayo, then the tomato slice, then the cheese-topped patty. Top the patty with the two bacon slices, red onion slices and pickle slices. Spread mustard and/or ketchup on the top bun if desired, then close the sandwich.

Rest and serve

Let the assembled burger rest 1 minute so juices settle. Serve immediately with preferred sides.

If you prefer a different doneness, adjust cook times: shorten for rare, lengthen for medium-well/well. Add additional condiments to taste.