Basic Burger Recipe

Form patties

Divide the ground beef into four equal portions (about 4 oz each). Gently shape each portion into a patty about 3/4 inch thick and slightly wider than the bun. Do not overwork the meat—handle it minimally to keep patties tender. Make a shallow dimple in the center of each patty with your thumb to reduce bulging during cooking.

Season

Season both sides of each patty with about 1/4 tsp kosher salt and a pinch of freshly ground black pepper (totaling the salt and pepper amounts in ingredients). If using, lightly brush or sprinkle Worcestershire sauce on the top of each patty.

Cook patties

Heat a heavy skillet or cast-iron pan over medium-high heat and add 1 tablespoon of vegetable oil. When the oil is shimmering and just smoking, add the patties, leaving space between them. Cook without moving for 3-4 minutes until a brown crust forms. Flip and cook 3-4 minutes more for medium (cook longer for well done). If using cheese, place a slice on each patty in the last 1 minute of cooking and cover the pan to melt the cheese.

Prepare buns

Split the buns and spread softened butter on the cut sides. Toast the buns in a clean skillet or under a broiler for 1-2 minutes until golden and lightly crisp.

Prep toppings

While the patties cook, wash and dry lettuce leaves, slice the tomato into 4 even slices, thinly slice the red onion, and prepare pickles. Portion ketchup, mustard, and mayonnaise into small spoons or ramekins for easy assembly.

Assemble burgers

Place the bottom bun on a plate. Add a lettuce leaf, then the hot patty (cheese side up if used). Top with tomato slice, onion, and pickles. Spread condiments on the top bun (about 1 tsp each of ketchup, mustard, mayonnaise) and place it on top. Serve immediately.

Yield and storage: Makes 4 basic burgers. Leftover cooked patties can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months.