The Classic Burger Recipe
served with choice of a small field green salad, frites, or coleslaw
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Ingredients
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Burger Patties & Seasoning
Buns & Toppings
Side Options (choose one)
Method
Burger Patties & Seasoning
- 1
Form patties
Divide the ground chuck into two equal portions (about 8 ounces each). Gently form each portion into a loose ball and flatten into a 3/4-inch thick patty about 4 inches in diameter. Make a shallow 1/2-inch dimple in the center of each patty with your thumb to prevent doming while cooking.
- 2
Season
Lightly brush or toss each patty with Worcestershire sauce. Season both sides generously with kosher salt and freshly ground black pepper just before cooking.
- 3
Cook patties
Heat a heavy skillet or griddle over medium-high heat until very hot. Add 1 teaspoon neutral oil and swirl to coat. Place patties on the hot surface and cook without moving for 3 minutes. Flip once and cook the second side 3 minutes for medium-rare to medium (adjust time 1–2 minutes for desired doneness). If using cheese, place a slice on each patty in the last 30–60 seconds and cover with a lid or tent with foil to melt.
Buns & Toppings
- 4
Prepare produce
While the patties rest, wash and dry lettuce leaves. Slice the tomato into 1/4-inch rounds and thinly slice the red onion into rings. Have pickle slices ready.
- 5
- 6
Assemble burgers
Spread 1 tablespoon mayonnaise on the bottom bun and 1/2 teaspoon mustard on the top bun. Place a lettuce leaf on the bottom bun, add the hot patty (cheese-side up if used), top with tomato slice, onion rings, and pickle slices. Cap with the top bun. Serve immediately.
Side Options (choose one)
- 7
Field green salad (if chosen)
Serve a small mixed field green salad dressed lightly with vinaigrette (toss 2 cups mixed greens with 1 tablespoon vinaigrette).
- 8
Frites (if chosen)
If using frozen frites, bake or fry according to package instructions until crisp and golden. For homemade fries, cut 2 medium russets into sticks, soak in cold water 30 minutes, dry thoroughly, toss with 1 tbsp oil and salt, then roast at 425°F (220°C) for 25–30 minutes, turning once, until crisp.
- 9
Coleslaw (if chosen)
Prepare or portion 3/4 cup coleslaw. A simple slaw: toss 1.5 cups shredded cabbage & carrot with 2 tbsp mayonnaise, 1 tsp apple cider vinegar, 1/2 tsp sugar, salt and pepper to taste.
