Half Order Of Beef Recipe

1. Form and season

Divide the 0.5 lb ground beef into a single uniform patty about 3.5–4 inches wide and roughly 3/4 inch thick. Gently press once in the center to create a shallow indentation (helps even cooking). Season both sides evenly with 0.5 tsp kosher salt and 0.25 tsp freshly ground black pepper.

2. Cook patty

Heat 1 tsp vegetable oil in a heavy skillet or flat-top over medium-high heat until shimmering. Place the patty in the pan and cook undisturbed for 3–4 minutes to develop a browned crust. Flip and cook for another 2–3 minutes for medium (adjust +/- 1–2 minutes for desired doneness). Total cook time should reach safe internal temperature per preference (160°F if you require well-done).

3. Melt cheese

During the last 30–45 seconds of cooking, sprinkle 0.25 cup shredded cheddar over the patty. Cover the pan briefly (lid or a bowl) to help the cheese melt evenly.

4. Assemble toppings

While the patty rests 1 minute off the heat, prepare the toppings. Evenly layer 2 tbsp diced white onion, 2 tbsp diced tomato, 2 tbsp chopped dill pickle slices, and 0.25 cup shredded lettuce on the serving plate or bun. Add 1 tbsp mayonnaise, 1 tsp yellow mustard, and 1 tsp ketchup over the lettuce or spread on bun halves as preferred.

5. Finish and serve

Place the cheesed patty on top of the prepared toppings (or inside the bun if serving as a sandwich). Serve immediately so cheese and patty are warm.

6. If extra toppings were requested on the side, portion out the extras: 2 tbsp extra cheese, 1 tbsp extra pickles, 1 tbsp extra onions, and 1 tsp hot sauce in small ramekins. Label any requested substitutions or dietary notes (e.g., no dairy, no pickles, veg option) and deliver alongside the half order.