Flat Patty Burger Recipe

Form and season patties

Divide the 1 lb ground beef into two equal portions (about 8 oz each). Gently form each portion into a loose ball then flatten into a thin patty roughly the diameter of the bun (about 4 1/2–5 inches). Do not overwork the meat. Season both sides of each patty with 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper (total amounts distributed across patties).

Prepare butter-herb mixture

In a small bowl, combine 2 tablespoons softened unsalted butter with 1 tablespoon finely chopped parsley and 1 tablespoon finely chopped chives. Mix until evenly distributed—this is your butter & herb spread to flavor the patties while griddling.

Griddle patties flat

Heat a large flat griddle or heavy skillet over medium-high heat until hot (about 375–400°F if using an infrared thermometer). Lightly brush the griddle with 1 teaspoon vegetable oil. Place the two patties on the hot surface. Using a sturdy spatula or burger press, press each patty firmly and evenly to flatten further so they make maximum contact with the griddle (aim for 1/4-inch thickness).

Cook and baste

Cook the patties undisturbed for 2–3 minutes until the edges start to brown and juices appear on top. Flip the patties and immediately spread about half of the butter-herb mixture (about 1 tablespoon total per patty) over the cooked side of each patty so it melts into the meat. Cook for another 1½–2 minutes for medium doneness. If you prefer more well-done, cook an extra 30–60 seconds. Remove from heat and set aside briefly.

After flipping and during the last 30–45 seconds of cooking, divide the 4 oz Cabot cheddar between the two patties, placing cheese on top of each so it melts thoroughly. If needed, cover the patties with a lid or a large metal bowl for 30–45 seconds to encourage even melting.

While the patties cook, whisk together 3 tablespoons mayonnaise, 1 tablespoon ketchup, 1 teaspoon yellow mustard, 1 teaspoon dill pickle relish, 1 teaspoon distilled white vinegar, 1/2 teaspoon granulated sugar, and 1/4 teaspoon freshly ground black pepper in a small bowl until smooth. Taste and adjust seasoning; set aside at room temperature.

Lightly toast the hamburger buns cut-side down on the griddle until golden (about 30–60 seconds). Spread a thin layer of the prepared sauce on both the bottom and top buns (use roughly 1–2 teaspoons per bun half).

Place one cheese-topped patties on each bottom bun in stacked order: put one patty, then the second patty on top of the first so the burger has two layers. If you prefer the patties side-by-side, adjust accordingly. Add shredded iceberg lettuce (about 1/2 cup per burger) over the top patty, then arrange 4 pickle slices per burger on the lettuce.

Cap with the top bun, press gently to set, and serve immediately while hot.