Quarter Pound Recipe
Make Quarter Pound Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Burger
Buns & Cheese
Toppings
Method
Burger
- 1
Form patty
Gently shape the 1/4 lb ground beef into a loose patty about 4 inches (10 cm) across and roughly 1/2 inch thick. Do not overwork the meat—handle just enough to hold shape. Make a shallow dimple in the center with your thumb to prevent doming during cooking.
- 2
Season
Season both sides of the patty with kosher salt and freshly ground black pepper right before cooking.
- 3
Cook patty
Heat a heavy skillet or cast-iron pan over medium-high heat until shimmering. Add the vegetable oil and swirl to coat. Place the patty in the pan and cook undisturbed for 3 to 3.5 minutes to develop a good sear. Flip and cook 2.5 to 3 minutes more for medium (internal temp about 160°F / 71°C for well done; adjust time if you prefer slightly less). During the last 30–45 seconds of cooking, lay the cheese slice over the patty, cover the pan briefly or reduce heat to low and place a lid to melt the cheese evenly.
- 4
Rest
Remove the patty to a plate and let rest for 1 minute while you prepare the bun. Resting keeps juices in the patty.
Buns & Cheese
- 5
Toppings & Assembly
- 6
Sauce
Spread mayonnaise on the top bun and yellow mustard on the bottom bun (or vice versa to your preference).
- 7
Assemble burger
Place the bottom bun on a plate. Add shredded iceberg lettuce, then the tomato slices, then the hot cheeseburger patty (cheese side up). Top with onion rings and dill pickle slices. Place the top bun over the stack.
- 8
Serve
Serve immediately while hot. Optionally pair with fries or a side salad.