4 Meats Recipe

Form and Season Beef Patty

Gently shape the 0.5 lb ground beef into a 3.5–4 inch patty about 3/4" thick. Do not overwork the meat. Season both sides evenly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.

Heat a cast-iron skillet or heavy sauté pan over medium-high heat until very hot. Add 1 tsp vegetable oil and swirl to coat. Place the beef patty in the pan and sear without moving for 3 minutes to form a brown crust. Flip and cook an additional 2–3 minutes for medium doneness (adjust 1–2 minutes more for medium-well). Remove to a warm plate and tent with foil to rest while you cook the other meats.

Form and Cook Pork Sausage

In a bowl mix 0.35 lb ground pork with 1/4 tsp crushed fennel seeds, 1/4 tsp salt and 1/8 tsp pepper until just combined. Divide into a roughly 3-inch patty, flattening to a similar thickness as the beef.

Using the same skillet over medium heat (add a touch more oil if the pan is dry), cook the pork patty 3–4 minutes per side, until well-browned and an instant-read thermometer reads 160°F (71°C). Transfer to the warm plate with the beef to rest.

Season and Sear Chicken Thigh

Pat the boneless chicken thigh dry. Rub with 1 tsp olive oil, then season both sides with 1/4 tsp smoked paprika, 1/8 tsp garlic powder and 1/4 tsp salt. Heat the skillet to medium-high (use the same pan for flavor).

Place the thigh in the skillet and cook 4–5 minutes per side until golden and the internal temperature reaches 165°F (74°C). If the thigh is thicker, cover loosely and reduce heat to medium for even cooking. Remove and rest with the other meats, tented with foil.

Form and Cook Lamb Patty

Combine 0.25 lb ground lamb with 1 tsp finely chopped fresh mint, 1/8 tsp ground cumin and 1/8 tsp salt; mix gently and form into a 3-inch patty roughly the same thickness as the others.

Over medium-high heat, sear the lamb patty 3 minutes per side for medium-rare to medium (adjust time if you prefer well-done). Lamb is safe at medium but ensure it reaches at least 145°F (63°C). Remove and let rest with the other meats.

Toast Bun and Prepare Toppings

Butter the cut sides of the bun with 1/2 tsp butter. Place cut-side down on the hot skillet for 30–60 seconds until lightly browned. Spread 1 tsp mayonnaise on the bottom bun, place the lettuce leaf on top, then arrange tomato slices and pickles on the top bun (or stack as preferred).

Stack the 4 Meats

On the bottom bun over the lettuce, place the beef patty first. Add the pork sausage patty on top of the beef. If using, place a slice of cheddar between layers—cheese will melt best if placed on a hot patty; you may briefly return a patty to the skillet to melt the cheese for 10–20 seconds. Next place the lamb patty, then the cooked chicken thigh (slice the thigh crosswise if it’s large so it sits evenly).

Top with the tomato slices and pickles, then spread any remaining mayonnaise on the top bun and close the sandwich. Press gently to compact. Let sit 1 minute, then serve immediately.