8 Oz. Ground Steak Recipe

Forming the patty

Place the 8 oz ground beef in a bowl. Add Worcestershire sauce, kosher salt, and freshly ground black pepper. Gently fold the seasonings into the meat 6–8 times, taking care not to overwork (overmixing makes the steak dense). Shape into a compact patty about 3/4–1 inch thick and slightly wider than the bun; press a shallow dimple in the center with your thumb to reduce doming during cooking.

Pan prep and sear

Heat a heavy skillet or cast-iron pan over medium-high heat until hot (about 2–3 minutes). Add 1 tsp neutral oil and swirl to coat. Place the patty in the pan presentation-side down. Do not move for 3–4 minutes, until a dark brown crust forms. Flip and continue cooking on the second side for 3–4 minutes for medium doneness (internal temperature ~145–150°F / 63–66°C). Adjust time ±1–2 minutes for rarer or more well-done preferences.

Finish

If using, add 1 tsp unsalted butter to the pan in the last 30–60 seconds and spoon the melted butter over the patty to baste and add gloss. Remove the patty to a plate and tent loosely with foil. Let rest 3–5 minutes so juices redistribute.

Caramelize onions (optional)

If using onions, after removing the cooked patty, reduce heat to medium-low and add the thinly sliced onion to the same pan. Add a pinch of salt and cook, stirring occasionally, for 5–7 minutes until softened and lightly browned. Remove and keep warm.

Assemble and serve

Toast the roll or bun in the pan for 30–45 seconds cut-side down until lightly browned. Place the rested 8 oz ground steak on the roll. Top with caramelized onions (if used), pickles, ketchup and mustard (or desired condiments). Serve immediately.