Hamburger Recipe

Form patties

Divide the ground beef into four even portions (about 4 oz / 113 g each). Gently form each portion into a patty about 3/4 inch thick and slightly wider than the bun. Do not overwork the meat. Use your thumb to make a shallow dimple in the center of each patty to help them cook evenly.

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

Cook patties

Heat a large skillet or griddle over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat. When the oil is shimmering and the pan is hot, add the patties (work in batches if needed, without crowding). Cook undisturbed for 3–4 minutes until a brown crust forms. Flip and cook the other side 3–4 minutes for medium (adjust time for desired doneness).

Add cheese (if using)

If serving with cheese, place a slice on each cooked patty about 1 minute before removing from the pan. Cover the pan with a lid or tent loosely with foil to help the cheese melt for about 30–60 seconds.

While patties cook, split the hamburger buns and toast them face down in a separate dry skillet or on the griddle for 30–60 seconds until lightly browned. Alternatively, spread a thin layer of butter on cut sides and toast until golden.

Prepare toppings: Slice the tomato into 1/4-inch thick rounds. Thinly slice the red onion into rings. Ensure lettuce leaves are clean and dry.

Assemble each burger: On the bottom bun place a lettuce leaf, then a tomato slice, then the cooked patty (cheese-side up if used). Top with desired red onion rings and pickles if using.

Spread condiment(s) of choice on the top bun (ketchup, mustard, mayonnaise) and place top bun over assembled burger.

Serve immediately while hot with desired side dishes.