American Classic* Recipe

Form and season patty

Gently form the 170 g ground Angus beef into a 3/4–1" thick patty, creating a shallow dimple in the center with your thumb to prevent doming. Season both sides evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Heat pan or grill

Heat a heavy skillet or cast-iron pan over medium-high heat until hot, or preheat a grill to medium-high. Add 1 tbs neutral oil to the pan and swirl to coat.

Cook patty

Place the patty on the hot surface. Cook undisturbed 3–4 minutes until a brown crust forms. Flip and cook 3–4 minutes on the second side for medium (adjust 1–2 minutes each side for desired doneness). If you want a double, cook two patties the same way and stack them at assembly.

Melt cheese

About 1 minute before the patty is done, place 1 slice of cheddar on the patty and cover the pan or close the grill lid for 30–60 seconds to melt.

Rest patty

Transfer the cooked patty to a plate and let rest 2–3 minutes while you finish other components.

Prepare produce

While the patty cooks, wash and pat dry the lettuce leaf. Slice the tomato into 2 even slices and separate 3 onion rings for raw topping. Keep them chilled until assembly to maintain freshness.

Toast bun

Spread 1 tbs butter across the cut faces of the bun. In a clean skillet over medium heat, toast the bun cut-side down 1–2 minutes until golden and slightly crisp. Remove and keep warm.

Assemble burger

Place the bottom bun on a plate, add lettuce, then the rested patty with melted cheddar. Top with tomato slices and raw onion rings (or add any selected add-ons listed in the optional add-ons section). Finish with the top bun and serve immediately.

The 1 tbs neutral oil is used to sear the patty and to sauté optional mushrooms or other add-ons as needed. Extra salt and pepper are used to season add-ons and the guacamole—adjust to taste.

Bacon (crispy)

Place 2 slices of bacon in a cold skillet, then turn heat to medium. Cook 6–10 minutes, turning occasionally, until crisp. Transfer to paper towels to drain. Add to burger at assembly.

Caramelized onions

Slice 1 large yellow onion thinly. In a skillet over medium-low heat, melt 1 tbs butter with a drizzle of oil. Add onions and a pinch of salt and cook, stirring occasionally, 20–25 minutes until deep golden and sweet. If desired, stir in 1/2 tsp brown sugar during the last 5 minutes to accelerate caramelization. Use as a topping.

Sautéed mushrooms

Slice 75 g mushrooms. Heat 1 tbs oil (or 1/2 tbs oil + 1/2 tbs butter) in a skillet over medium-high heat. Add mushrooms and sauté 4–6 minutes until browned. Add 1/2 tsp minced garlic in the last minute. Season with a pinch of salt and 1/8 tsp black pepper. Spoon onto burger.

Fried egg

Heat a small nonstick skillet over medium and add a little butter or oil. Crack 1 egg into the pan and cook to your preferred doneness: 2–3 minutes for sunny-side up (white set, yolk runny) or 3–4 minutes and flip for over-easy. Season lightly with salt and pepper. Place egg on top of the cheese or patty when assembling.

Guacamole

Halve and mash 1/2 ripe avocado in a small bowl. Stir in 1/2 tbs fresh lime juice, 1 tsp chopped cilantro, and 1/4 tsp salt. Adjust seasoning to taste. Spoon 1–2 tbs onto the burger as a creamy topping.

This section contains the breakdown of ingredients used specifically for the optional add-ons above (bacon, caramelized onions, mushrooms, fried egg, guacamole). Follow the corresponding add-on directions to prepare each component before assembling the burger. Ensure each prepared add-on is warmed and ready at assembly time.