Regular Burger Recipe

Portion and shape

Divide the ground beef into two equal portions (about 8 oz / 225 g each). Lightly shape each portion into a round patty about 3/4 inch thick. Do not overwork the meat; handle gently to keep the burger tender.

Indent

Using your thumb, press a shallow 1/2-inch-wide dimple into the center of each patty. This helps the patty cook evenly and reduces puffing.

Season

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

Heat pan

Heat a large cast-iron skillet or heavy-bottomed frying pan over medium-high heat until hot, about 3 minutes. Add 1 tablespoon vegetable oil and swirl to coat.

Cook patties

Place the patties in the hot pan, leaving space between them. Cook undisturbed for 3-4 minutes until a deep brown crust forms on the bottom. Flip and cook 3-4 minutes for medium doneness. If adding cheese, place a slice on each patty during the last 1 minute of cooking and cover the pan to melt.

Rest

Transfer cooked patties to a plate and let rest for 3 minutes to redistribute juices.

Toast buns

While the patties rest or during the last minute of cooking, spread softened butter on the cut faces of the buns. Toast the buns in a dry skillet or on a griddle over medium heat until golden brown, about 1-2 minutes.

Spread condiments

Spread mayonnaise on the bottom bun and a thin layer of ketchup and mustard on the top bun (or arrange condiments as desired).

Assemble

Place lettuce leaf on the bottom bun, add a patty (cheese-side up if using), then top with tomato slices, onion slices, and pickle slices. Close with the top bun.

Serve

Serve the burgers immediately while hot with optional side dishes (fries, chips, or salad). Offer extra condiments on the side.