Extra Patty Only Recipe

Extra Patty

1. 1

   Bring to temperature

   Remove the formed 4 oz beef patty from the refrigerator and let it sit at room temperature for 10–15 minutes while you preheat your cooking surface. This helps cook more evenly.

2. 2

   Preheat

   Preheat a heavy skillet, cast-iron pan, or griddle over medium-high heat for about 4–5 minutes until hot. When a drop of water sizzles immediately, the pan is ready.

3. 3

   Season

   Pat the top and bottom of the patty lightly with paper towel if damp. Sprinkle both sides evenly with the kosher salt and black pepper.

4. 4

   Oil the pan and cook

   Add the vegetable oil to the hot pan and swirl to coat. Place the patty in the pan and let it sear undisturbed for 3–4 minutes to form a brown crust. Flip and cook the second side for 3–4 minutes for medium (internal temperature about 145–155°F / 63–68°C). Adjust time ±1–2 minutes for desired doneness.

5. 5

   Finish (optional)

   If using, add the butter to the pan in the last 30 seconds and spoon the melted butter over the patty once or twice to add flavor and gloss.

6. 6

   Rest

   Transfer the patty to a plate and let it rest for 2–3 minutes so juices redistribute before adding to the burger or serving as an extra patty.

7. 7

   Serve the extra patty hot as an add-on to a sandwich or on its own. Store any unused cooked patty in an airtight container in the refrigerator for up to 3 days.