Jr. Hamburger Recipe

Form the patty

Gently shape the 4 oz portion of ground beef into a round patty about 3.5–4 inches in diameter and roughly 3/4 inch thick. Make a shallow indentation (about 1/4 inch) in the center with your thumb to help the patty cook evenly and reduce dome formation.

Season

Season both sides of the patty with kosher salt and freshly ground black pepper just before cooking. Press the seasonings lightly into the meat.

Cook the patty

Heat a heavy skillet or griddle over medium-high heat (or preheat a grill) and add the vegetable oil, spreading to coat the surface. When hot and shimmering, place the patty in the pan. Cook undisturbed about 3 minutes on the first side until a brown crust forms. Flip and cook another 2–3 minutes for a medium doneness (adjust time ±1 minute for rarer or more well-done). If using a thermometer, aim for 160°F (71°C) for well-done. Remove from heat and let rest on a plate for 1–2 minutes.

Toast the bun (optional)

Split the bun and spread the butter evenly on the cut sides (optional). Place cut-side down on the skillet/griddle for 30–60 seconds until lightly golden. Remove and set aside.

Assemble

Spread 1 tablespoon of mayonnaise on the inside of the top or bottom bun as preferred. Place the lettuce leaf on the bottom bun, then the cooked patty. Top the patty with the tomato slice and onion rings. Place the top bun over the toppings.

Serve the Jr. Hamburger immediately while hot with your choice of side (fries, chips, or fruit). If desired, provide extra condiments on the side.