Angus Burger Recipe

Form the patty

Lightly handle the ground Angus beef and form into a loose ball, then press gently into a patty about 4.5–5 inches across and approximately 3/4 inch thick in the center (will shrink when cooking). Do not overwork the meat — forming should take 30–45 seconds. Make a shallow dimple in the center of the patty with your thumb to reduce doming during cooking.

Season both sides of the patty immediately before cooking with the kosher salt and freshly ground black pepper. Avoid salting too early to keep the patty juicier.

Cook the patty

Heat a cast-iron skillet or griddle over medium-high heat until very hot (about 3–5 minutes). Add the neutral oil and spread. Place the patty on the hot surface and cook undisturbed for 3–4 minutes until a brown crust forms. Flip the patty and cook for another 3–4 minutes for medium doneness (internal temp ~160°F/71°C for well done; reduce time slightly if you prefer medium-rare — note food-safety guidance for ground beef). If using cheese, add it in the last minute to melt.

Meanwhile, spread the softened butter on cut sides of the bun. Place buns buttered-side down in a separate skillet or on the griddle over medium heat and toast until golden, about 1–2 minutes. Remove and set aside.

On the bottom bun, spread mayonnaise if using, then add mustard and ketchup evenly.

Prepare the toppings while the patty cooks: rinse and dry the lettuce leaf, slice the tomato into even 1/4-inch rounds, slice the onion into thin rings, and have pickle slices ready.

Assemble the burger: place the cooked patty on the dressed bottom bun. Top with lettuce, tomato slices (two), onion rings (2–3 as desired), and 3–4 pickle slices. Cap with the toasted top bun.

Serve immediately while hot. Offer additional ketchup, mustard, and pickles on the side. If desired, serve with fries or a side salad.