Half Pound Burger * Recipe

Remove ground beef from refrigeration and let sit 10–15 minutes to take the chill off (this helps even cooking). While beef rests, wash and dry lettuce, slice tomato into 1/4" rounds and slice onion into rings. Split the bun and set aside.

If using cheese, have slices ready. Measure out mayonnaise and ketchup/mustard if using.

Shape

Gently form the half-pound (0.5 lb) of ground beef into a loose round patty about 3/4" thick and slightly wider than the bun. Do not overwork the meat—handle just until it holds together.

Indent

Make a shallow dimple in the center of the patty with your thumb (this prevents excessive doming during cooking).

Season

Season both sides of the patty with kosher salt (about 1/2 tsp total) and freshly ground black pepper (about 1/4 tsp) just before cooking.

Heat a heavy skillet or griddle over medium-high heat until very hot (about 3–5 minutes). Add 1 teaspoon vegetable oil or a small pat of butter and swirl to coat.

Place the seasoned patty on the hot surface. Cook for 4–5 minutes without moving to develop a crust.

Flip the patty and cook the second side for 4–6 minutes for medium (adjust 2–3 minutes less for medium-rare, or longer for medium-well). If adding a cheese slice, place it on the patty in the last 1–2 minutes of cooking and cover briefly to melt.

Cook until internal temperature reaches 160°F (71°C) for well-done per USDA guidance, or 145°F (63°C) for medium-rare/medium (follow local food-safety preferences). Remove patty and rest for 3–5 minutes to redistribute juices.

While the patty rests, toast the cut sides of the bun in the pan for 30–60 seconds until lightly golden, or toast under a broiler briefly.

Spread mayonnaise and/or mustard/ketchup on the bun halves as desired.

Place lettuce on the bottom bun, add the rested patty (with cheese if used), top with tomato slices and onion rings, then crown with the top bun.

Serve immediately with desired sides.