Classic Burger Recipe

Make pickling brine

In a small heatproof bowl or jar, combine 1/2 cup distilled white vinegar, 1/4 cup water, 1 tsp sugar, 1/2 tsp kosher salt and 1 tsp fresh dill (or 1/4 tsp dill seed). Stir until sugar and salt dissolve.

Pickle the vegetables

Place 1/2 cup thinly sliced cucumbers (and optional 2 tbsp sliced red onion) into a jar or bowl. Pour the brine over the vegetables, press down to submerge, cover and let sit at room temperature for at least 20 minutes. For best flavor, refrigerate for 1 hour. Keep chilled until assembly.

Form the patty

Divide the 1/2 lb fresh Angus ground beef into one ball and gently form into a patty about 3/4" to 1" thick and slightly wider than the bun. Do not overwork the meat. Make a shallow indentation in the center with your thumb to prevent doming during cooking.

Season

Season both sides of the patty with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper just before cooking.

Cook the patty

Heat a skillet or cast-iron pan over medium-high heat and add 1 tbs vegetable oil. When the oil is shimmering and the pan is hot (about 2-3 minutes), add the patty. Cook uncovered for 3-4 minutes on the first side until a brown crust forms. Flip and cook 3-4 minutes more for medium (adjust time +/- 1-2 minutes for desired doneness). Remove from pan and let rest on a plate for 2 minutes.

Toast the buns

While the patty rests, spread 1 tbs softened butter onto the cut sides of the bun. Place the buns cut-side down in the same skillet over medium heat for 1-2 minutes until golden and lightly crisp. Remove from pan.

Assemble the burger

Place the toasted bottom bun on a plate. Add the leaf lettuce, then the cooked Angus patty. Top the patty with 2 slices of tomato, a generous spoonful of the homemade pickles (from the pickling jar), and optional condiments (1 tsp mustard and/or 1 tsp ketchup) as desired. Finish with the top bun and serve immediately.