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Half Pound Burger Recipe

Name: Olympia Tea Rooms Half Pound Burger Recipe
Cook time: 30 min
Total time: 30 min
Yield: 1 servings
Cuisine: American
Ingredients: 0.5 lb ground beef (80/20); 0.75 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 tbs vegetable oil or neutral oil; 1 each burger bun (sesame or plain), split; 1 leaf lettuce leaves (iceberg or romaine), rinsed & dried; 2 slices tomato, ripe; 3 rings red or yellow onion, sliced into rings; 1 slice cheese slices (optional: American or cheddar); 1 tbs mayonnaise (optional); 1 tsp yellow mustard (optional); 1 tsp ketchup (optional); 1 tsp butter (softened) or oil for toasting buns

Inspired by Olympia Tea Room

Time30m

Serves1

lettuce, tomato, onion

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Ingredients

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Burger Patties

1/2 lb ground beef (80/20)

3/4 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tbs vegetable oil or neutral oil

Buns & Toppings

1 each burger bun (sesame or plain), split

1 leaf lettuce leaves (iceberg or romaine), rinsed & dried

2 slices tomato, ripe

3 rings red or yellow onion, sliced into rings

1 slice cheese slices (optional: American or cheddar)

1 tbs mayonnaise (optional)

1 tsp yellow mustard (optional)

1 tsp ketchup (optional)

Finishing

1 tsp butter (softened) or oil for toasting buns

Method

Prep

Bring the ground beef to just below room temperature: leave it out for about 10–15 minutes while you prep other ingredients. This helps cook it more evenly.

Rinse and dry the lettuce; slice the tomato into two 1/4-inch thick slices; separate onion rings. Lightly toast the bun later (see toasting step).

Form & Season Patties

Shape

Divide the 1/2 lb ground beef into a single patty. Gently form into a round patty about 3.5–4 inches in diameter and roughly 3/4 inch thick. Do not overwork the meat — handle as little as possible to keep it tender.

Indent

Press a shallow dimple into the center of the patty with your thumb. This helps the burger cook evenly and prevents excessive doming.

Season

Season both sides of the patty with the kosher salt and freshly ground black pepper just before cooking. Sprinkle evenly for balanced flavor.

Cook Patties

Heat a heavy skillet, cast-iron pan, or griddle over medium-high heat until hot. Add 1 tablespoon of oil and swirl to coat the surface.

Place the seasoned patty in the hot pan. Cook for 3–4 minutes on the first side without moving it, until a browned crust forms.

Flip the patty and cook for another 3–4 minutes for medium doneness (internal temperature about 160°F / 71°C for well-done per USDA). If using cheese, place the slice on the patty about 1 minute before finishing and cover the pan to melt.

Remove the patty to a plate and let rest for 2 minutes. Resting helps juices redistribute so the burger stays juicy when you bite it.

Toast Buns & Assemble

While the patty rests, wipe the pan with a paper towel if there is excess fat. Spread 1 teaspoon butter or brush oil on the cut sides of the bun. Place bun cut-side down in the same skillet over medium heat and toast 30–60 seconds until golden and lightly crisp. Remove from heat.

Spread mayonnaise on the bottom bun (about 1 tablespoon) and mustard/ketchup on top bun if using.

Place the lettuce leaf on the bottom bun, then place the rested burger patty on top of the lettuce. Add the tomato slices and onion rings on top of the patty (arrange to your preference). If using cheese it should already be melted on the patty.

Top with the toasted bun. Serve immediately.

Serving Suggestions

Serve the half-pound burger with fries, potato chips, or a simple side salad. Offer extra condiments at the table.

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