Hamburger Recipe

Form

Gently shape the 1/3 lb (0.333 lb) ground beef into a loose patty about 3.5–4 inches (8–10 cm) in diameter and roughly 3/4 inch thick. Avoid overworking the meat to keep the patty tender. Make a shallow dimple in the center with your thumb to reduce dome rising during cooking.

Season

Season both sides of the patty with 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper just before cooking.

Cook

Preheat a skillet or grill over medium-high heat and brush with about 1 tsp vegetable oil. When the surface is hot and shimmering, place the patty on it. Cook uncovered for 3–4 minutes on the first side until a brown crust forms. Flip and cook 3–4 minutes more for medium (adjust time ±1 minute for rarer or more well-done). Internal temperature should reach 160°F (71°C) for well-done per food-safety guidelines; for medium, target ~145–150°F (63–66°C). Remove from heat and let rest 2 minutes.

While the patty cooks, combine 2 tablespoons mayonnaise, 1 tablespoon ketchup, 1/2 teaspoon yellow mustard, 1/2 teaspoon pickle juice (or a dash of vinegar), 1/4 teaspoon Worcestershire sauce, 1/8 teaspoon salt, and a pinch (1/16 tsp) black pepper in a small bowl. Stir until smooth and taste; adjust ketchup or pickle juice for sweetness or tang as desired. Set aside.

Lightly toast the hamburger bun cut sides down on the grill or skillet for 30–60 seconds until golden and warm.

Spread about 1 tablespoon of the prepared fry sauce on the bottom bun.

Place the lettuce leaf on the sauced bottom bun to create a moisture barrier, then add the cooked beef patty on top.

Top the patty with 2 tomato slices, 3 dill pickle slices, and 4 onion rings (or to taste).

Spread a light layer of fry sauce on the top bun (about 1/2–1 tsp), place it on the burger, press gently, and serve immediately.