Classic Burger Recipe

Form patties

Divide the ground beef into two equal portions (about 8 oz each). Gently form into loose patties about 3/4 inch thick and slightly wider than the buns. Do not overwork the meat. Press a shallow dimple into the center of each patty with your thumb to reduce dome-shaped puffing during cooking.

Season patties

Just before cooking, evenly sprinkle about 1/2 tsp fine sea salt and 1/4 tsp freshly ground black pepper on each side of the patties.

Preheat grill or pan

Preheat a gas grill to medium-high (around 425–450°F / 220–230°C) or heat a cast-iron skillet over medium-high heat. Lightly brush the grill grates or skillet with the 1 tbs vegetable oil to prevent sticking.

Cook patties

Place patties on the hot grill or skillet. Cook undisturbed for 3–4 minutes on the first side until a brown crust forms. Flip once and cook another 3–4 minutes for medium doneness (internal temp ~ 160°F / 71°C for well-done; 145°F for medium-rare — adjust time as desired). If using cheese, add a slice to each patty during the last minute of cooking and cover briefly to melt.

Rest patties

Transfer cooked patties to a plate and let rest for 3–4 minutes. This helps redistribute juices and keeps the burger moist.

Toast buns

While the patties rest, spread 1/2 tbs softened butter evenly on the cut sides of each bun. Toast the buns cut-side down on the grill or in a skillet over medium heat until golden and lightly crisp, about 1–2 minutes. Watch closely to avoid burning.

Prepare mayo and vegetables

If desired, season the mayonnaise with a pinch of salt and a grind of black pepper. Layer the lettuce leaves on the bottom bun, add a tomato slice, and place 2–3 thin rings of red onion on top. Add pickles if using.

Assemble burger

Spread about 1 to 1.5 tbs of mayonnaise on the top bun. Place the rested patty (with cheese, if used) onto the prepared bottom bun with lettuce and tomato. Add onions and pickles as desired. Finish with the mayo-spread top bun.

Season the assembled burger with a light pinch of coarse or finishing salt and an extra grind of black pepper if desired. Serve immediately while hot with your choice of sides (fries, chips, or salad).