Hamburger Recipe

Form patties

Divide the ground beef into two equal portions (about 8 oz each). Gently form each portion into a round patty about 3/4" to 1" thick and slightly wider than the bun. Do not overwork the meat. Press a shallow dimple in the center of each patty with your thumb to reduce bulging while cooking.

Season

Season both sides of each patty evenly with kosher salt and freshly ground black pepper just before cooking.

Cook patties

Heat a large skillet or griddle over medium-high heat. Add the vegetable oil and swirl to coat. When shimmering, add the patties. Cook without moving for 3 to 4 minutes until a brown crust forms. Flip and cook another 3 to 4 minutes for medium doneness (internal temperature ~160°F/71°C for well-done). If using cheese, place the slices on patties about 1 minute before they finish cooking and cover the pan for quick melting.

Toast buns

While patties are resting, split the buns and toast cut sides on the griddle or in a dry skillet until lightly golden, about 30–60 seconds. Remove and set aside.

Prepare mayo

Spread about 1 to 1 1/2 tablespoons mayonnaise on the bottom half of each toasted bun. If using mustard, spread about 1 teaspoon on the top bun or mix into the mayo to taste.

Add pickles

Arrange 3–4 dill pickle slices on top of the mayonnaise on each bottom bun.

Prepare produce

Wash and dry the lettuce leaves. Slice the tomato into 1/3" thick rounds (about 2–3 slices per tomato depending on size). Pat slices dry with a paper towel to avoid sogginess.

Assemble burgers

Place a cooked patty on top of the pickles on each bottom bun. Add 1–2 leaves of lettuce and 1–2 tomato slices on top of the patty. Spread a thin layer of mayonnaise on the inside of the top bun if desired, then place the top bun over the tomato. Gently press to hold together.

Rest & serve

Let assembled burgers rest for 1 minute so juices settle. Serve immediately while hot.