Classic Beef Burger Recipe

Prepare meat

Place 1 lb ground beef into a large bowl. Sprinkle in 1 tsp fine sea salt, 1/2 tsp freshly ground black pepper, and 1 tsp Worcestershire sauce. If using, add 1/4 tsp smoked paprika and 1/4 tsp garlic powder. Use your hands to gently combine ingredients — do not overwork the meat, mix just until evenly distributed (about 20–30 seconds).

Form patties

Divide the meat into two equal portions (about 8 oz each). Gently shape each portion into a loose ball, then flatten to form patties about 3/4-inch thick and roughly 4 inches in diameter. Make a shallow dimple in the center of each patty with your thumb to help them cook evenly and prevent doming.

Preheat pan or grill

Heat a heavy skillet or cast-iron pan over medium-high heat for 3–4 minutes until very hot, or preheat a grill to medium-high. Brush the cooking surface and both sides of patties lightly with 1 tbs neutral oil to prevent sticking.

Cook patties

Place patties on the hot pan or grill with the dimple side up. Cook without pressing for 3–4 minutes until a browned crust forms. Flip once and cook an additional 3 minutes for medium-rare to medium; for medium-well, cook 4–5 minutes after flipping. During the last 1 minute of cooking, place a slice of cheddar on each patty, cover the pan or close the grill lid to melt the cheese (about 30–60 seconds). Internal temperature should reach 160°F (71°C) for well-done if desired.

Rest patties

Transfer cooked patties to a plate and loosely tent with foil. Let rest 3–5 minutes so juices redistribute.

Toast buns

While patties rest, spread 1 tbs softened butter evenly on the cut sides of the 2 buns. Place buns buttered-side down in a clean skillet over medium heat or on the grill for 1–2 minutes until golden and lightly crisp. Remove and set aside.

Prepare condiments

In a small bowl combine 2 tsp mayonnaise, 2 tsp ketchup, and 2 tsp mustard. Stir to make a simple burger sauce. Adjust to taste.

Assemble burgers

Place a lettuce leaf on the bottom half of each toasted bun, add a rested cheeseburger patty, top with 2 pickle slices, a few rings of red onion, and 2–3 tomato slices. Spoon the prepared sauce on the top bun, close the burger, and serve immediately.

Serve

Serve burgers hot with optional sides (fries, chips, or a salad). If desired, offer extra ketchup, mustard, and pickles on the side.