Rfa Burger Recipe

Prepare and portion beef

Place the ground beef in a large bowl. Add Worcestershire sauce, garlic powder, kosher salt, and freshly ground black pepper. Gently fold the mixture with your hands or a spatula until just combined — do not overwork the meat to keep patties tender.

Form patties

Divide the seasoned beef into 4 equal portions (about 5 oz / 140 g each). Lightly shape each portion into a round patty about 3/4 inch thick and slightly wider than the buns. Make a shallow dimple in the center of each patty with your thumb to prevent puffing during cooking.

Preheat and oil pan or grill

Heat a cast-iron skillet or griddle over medium-high heat until very hot (about 4–6 minutes). Brush or spread 1 tsp vegetable oil on the surface to prevent sticking.

Cook patties

Place patties on the hot surface, leaving space between them. Cook undisturbed for 3 minutes to form a good sear. Flip once and cook for another 2–3 minutes for medium doneness (internal temperature ~145–150°F / 63–66°C). Adjust time ±1 minute for rarer or more well-done preferences.

Add cheese

About 30–45 seconds before the patties are done, place a slice of cheddar on each patty. Cover the skillet with a lid or a large metal bowl for 30–45 seconds to help the cheese melt evenly.

Toast buns

While patties finish, spread softened butter evenly on cut sides of the buns. Place buns, cut-side down, on the skillet or griddle for 30–60 seconds until golden and lightly crisp. Remove and set aside.

Prepare sauce

In a small bowl, mix mayonnaise and Dijon mustard until smooth. This will be spread on the buns.

Assemble burgers

To the bottom bun, spread about 1 tsp of the mayo-Dijon mixture. Add 1 leaf of green leaf lettuce, then the hot cheeseburger patty. Top the patty with 2 pickle slices, a few rings of red onion (about 1 tbsp), and a slice of tomato. Spread the top bun with the remaining sauce and place on top.

Serve immediately with optional sides (fries, chips, or a simple salad). If desired, sprinkle a light pinch of smoked paprika over the cheese or sauce for a subtle smoky note.