Single Burger Recipe

Form the patty

Divide the 6 oz ground beef into one portion and gently form into a round patty about 3.5 to 4 inches across and roughly 3/4 inch thick. Do not overwork the meat; handle it loosely so the texture stays tender. Create a shallow dimple in the center with your thumb to reduce puffing during cooking.

Season both sides of the patty generously with kosher salt (about 1 tsp total) and freshly ground black pepper (about 1/2 tsp total) just before cooking. Salting too far ahead can draw moisture out; season immediately prior to cooking for best juiciness.

Lightly split the bun and toast: heat a skillet or griddle over medium heat. Spread 1/2 tsp of butter or brush 1/2 tsp neutral oil on the cut faces of the bun and place cut-side down on the pan until golden brown, about 1–2 minutes. Remove and keep warm.

Prepare toppings while patty cooks: wash and dry lettuce leaf, slice tomato into two 1/4-inch slices, separate 3 rings of red onion, and set out 3 pickle slices. Mix mayonnaise, mustard, and ketchup together if you'd like a simple burger sauce; otherwise keep condiments separate.

Preheat and oil the pan: place a heavy skillet or cast-iron pan over medium-high heat and let it get very hot for 2–3 minutes. Add 1 tsp neutral oil and swirl to coat. If using nonstick, a 1/2 tsp cooking spray can be used instead.

Cook the patty: place the seasoned patty in the hot skillet. For medium-rare to medium, cook undisturbed for 3–4 minutes until a browned crust forms on the bottom. Flip once using a spatula.

Add butter and cheese: after flipping, immediately add 1 tbs unsalted butter to the pan and baste the top of the patty with melted butter for 30 seconds. Place the cheddar slice on the patty, reduce heat to medium-low, and cook another 2–3 minutes until cheese is melted and internal temperature reaches about 140–150°F for medium doneness (adjust time for preferred doneness).

Rest the patty: transfer the cooked patty to a plate and let rest for 2 minutes. This helps redistribute juices.

Assemble the burger: spread mayonnaise (or the prepared sauce) on the bottom bun, place the lettuce leaf on the bun, set the rested patty with melted cheddar on top, add tomato slices, red onion rings, and pickles. Spread a thin layer of ketchup and mustard on the top bun (or apply as desired), then close the burger.

Serve: cut in half if desired and serve immediately while hot.