American Recipe

Form patties

Place the ground beef in a bowl. Add kosher salt, black pepper, and Worcestershire sauce (if using). Gently mix just until combined — avoid overworking. Divide the meat into 4 equal portions (about 4 oz / 113 g each) and shape into loose patties about 3/4-inch thick, slightly wider than the buns. Make a shallow dimple in the center of each patty with your thumb to help keep them flat while cooking.

Rest patties

Set the formed patties on a plate and refrigerate for 15 minutes while you prepare the other components. This helps them hold together when cooking.

Split the hamburger buns. Heat a skillet or griddle over medium heat. Spread about 1/2 tablespoon of butter on each cut side of the buns. Place the buns butter-side down on the skillet and toast until golden brown, about 1–2 minutes. Remove and keep warm.

Near the end of cooking the patties (see below), place one slice of cheese on each patty and cover the skillet or tent with foil for 30–60 seconds to melt.

Preheat a heavy skillet, cast-iron pan, or griddle over medium-high heat until very hot (about 3–4 minutes). Lightly oil the surface or brush a bit of neutral oil if the pan is not well-seasoned.

Place the patties on the hot surface leaving space between them. Cook without moving for 3–4 minutes until a brown crust forms. Flip once and cook another 3–4 minutes for medium (adjust time ±1–2 minutes for desired doneness).

When patties are nearly done, reduce heat to medium-low, place a cheese slice on each patty, and cover briefly to melt as described in the Buns & Cheese section. Remove patties to a plate and let rest 2 minutes.

While patties rest, prepare toppings: separate and rinse lettuce leaves, slice tomato into 4 even slices, and thinly slice red onion. Arrange pickles for easy assembly.

Mix mayonnaise, ketchup, and mustard in a small bowl to make a simple burger sauce. Taste and adjust ratios to preference.

Spread sauce on both toasted bun halves. On the bottom bun, layer lettuce, cheese-topped patty, tomato slice, onion rings, and pickles. Cap with top bun. Serve immediately.

Serve the burgers hot with optional sides such as fries, chips, or a simple slaw. Provide extra condiments on the side.