Bar Burger 8oz Recipe

Form patties

Gently form ground beef into two evenly sized 8 oz patties about 3/4 to 1 inch thick. Make a shallow 1/2-inch-wide indentation in the center of each patty with your thumb to reduce doming during cooking.

Season both sides of the patties evenly with kosher salt, freshly ground black pepper, and garlic powder. Pat seasonings lightly so they adhere. Brush or rub 1/2 tablespoon Worcestershire sauce onto each patty's top surface for depth of flavor.

Bring patties to near room temperature for 10–15 minutes while you prepare the rest of the components. This helps ensure even cooking.

Lightly butter the cut faces of each bun with the softened butter (about 1 tablespoon per bun).

Preheat a skillet, griddle, or cast-iron pan over medium-high heat until shimmering (about 3–5 minutes). Place buttered buns, cut side down, on the hot surface and toast until golden brown, 45–90 seconds. Remove and keep warm.

While buns toast, arrange the sliced tomato, shredded lettuce, thinly sliced red onion, and pickle slices on a small plate to assemble later.

Add 2 tablespoons neutral oil to the hot skillet or griddle and swirl to coat. Carefully place the patties onto the hot surface, indentation side up. Do not press down on the patties during cooking.

Cook the patties for 3 to 4 minutes on the first side (for medium), until a brown crust forms. Flip the patties and cook the second side for 3 to 4 minutes. If you prefer medium-well, add 1–2 minutes per side; for medium-rare, reduce by 1 minute per side. Internal temperatures: medium-rare 125–130°F, medium 135–140°F, medium-well 145–150°F.

During the last 45–60 seconds of cooking, place a slice of American cheese on each patty. Cover the pan with a lid or a tent of foil to melt the cheese evenly for about 30–60 seconds.

Remove patties from the pan and let rest on a plate for 2 minutes to allow juices to redistribute.

While patties rest, mix the condiments on a small bowl: combine mayonnaise, yellow mustard, ketchup, and optional hot sauce. Taste and adjust proportions to your preference.

Assemble the burgers: spread approximately 1 tablespoon of the condiment mixture on the bottom bun, place shredded lettuce, then the cheeseburger patty, top with tomato slice, red onion, and pickles. Spread about 1/2 tablespoon of mayonnaise on the top bun or add more of the condiment if desired. Close the burger and serve immediately.

Serve the bar burgers hot with fries, onion rings, or a simple side salad. If preparing for a crowd, keep cooked patties on a warm tray (covered) and toast buns just before assembly to maintain texture.

Storage: leftover cooked patties can be refrigerated for up to 3 days. Reheat gently in a skillet over medium-low heat to avoid overcooking.