The Pub Burger Recipe

Form patties

Divide the 1 lb ground beef into four even portions (about 4 oz each). Gently form each portion into a round patty about 3/4 inch thick, creating a slight dimple in the center of each patty with your thumb to prevent doming while cooking. Do not overwork the meat.

Season both sides of each patty with kosher salt (approx 1 tsp total across patties) and freshly ground black pepper (about 1/2 tsp total). If using, brush or mix in 1 tsp Worcestershire sauce lightly into the exterior of each patty.

Let the patties rest at room temperature for 10 minutes while you prepare other components. Preheat a heavy skillet or cast-iron pan over medium-high heat and add 1 tablespoon neutral oil to coat the pan.

Cook the patties: place patties in the hot pan and cook undisturbed 3-4 minutes per side for medium (adjust 2-3 minutes per side for rare, 4-5 for medium-well). In the last 1 minute of cooking, place one slice of cheddar (or chosen cheese) on each patty and cover the pan briefly to melt, about 30-60 seconds. Remove patties to a plate and tent with foil to rest 3-5 minutes.

While patties rest, split the 4 buns and spread softened butter (approx 2 tbs total) evenly on cut faces. Toast the buns in a skillet over medium heat or in a toaster oven until golden and slightly crisp, about 1-2 minutes per side. Keep toasted buns warm.

Slice the tomato into 4 even slices. Thinly slice the half onion into rings, and separate into individual rings. Prepare 1 leaf of lettuce per burger and pat dry. If using dill pickles, have 2 slices per burger ready.

Make the creamy mayo: in a small bowl combine 1/2 cup mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk until smooth and taste; adjust seasoning to taste.

Spread about 1 to 1.5 tablespoons of the mayo mixture on the bottom half of each toasted bun and a light smear on the top half if desired.

Build each Pub Burger: bottom bun with mayo, place a lettuce leaf, add the cheesy burger patty, top with a tomato slice, onion rings (add pickles if using), then place the top bun. Serve immediately while hot.

Estimated servings: makes 4 burgers. Serve with fries or salad as desired.