3/4 Lb Angus Beef Burger Recipe

Form the patty

Divide ground Angus beef into a single 3/4-lb portion (or use as one whole). Gently form into a round patty approximately 3/4–1 inch thick with a slightly larger diameter than the bun. Do not overwork the meat. Make a shallow dimple in the center of the patty with your thumb to prevent bulging while cooking.

Season

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

Heat pan or griddle

Preheat a heavy skillet, cast-iron pan, or flat-top griddle over medium-high heat until very hot (about 3–5 minutes). Add neutral oil and swirl to coat.

Cook the patty

Place the patty on the hot surface. Cook undisturbed for 3¾–4½ minutes for medium-rare to medium (internal temperature ~130–140°F / 54–60°C). Flip once and cook an additional 3–4 minutes for medium. If you prefer medium-well or well-done, add more time in 1-minute increments. Avoid pressing the patty while cooking to retain juices.

Finish with butter (optional)

During the last minute of cooking, add 1 tablespoon unsalted butter to the pan and spoon melted butter over the top of the patty for added richness. Remove patty and transfer to a plate to rest for 3–5 minutes; resting helps redistribute juices.

Prepare buns

Split the potato buns. Lightly butter the cut face of each bun (about 1/2 tablespoon total) or brush with reserved melted butter. Toast cut sides on the same hot pan or a separate skillet for 30–60 seconds until golden and slightly crisp. Remove from heat.

Prepare produce

While the patty cooks, rinse and dry bibb lettuce leaves and separate into individual leaves. Slice tomato into 4 even slices. Separate red onion into thin rings. If pickles are whole, slice to preferred thickness (lengthwise or coins).

Assemble burger

If using condiments, spread mayonnaise (about 1 tablespoon) on the bottom bun and mustard/ketchup to taste on the top or bottom as preferred. Place 1 leaf of bibb lettuce on the bottom bun, then the rested Angus patty, arrange tomato slices on top of the patty, add red onion rings, and finish with house pickles. Top with the toasted bun crown.

Serve immediately with your choice of side (fries, chips, or salad). Temperature guide: medium-rare 130–135°F, medium 140–145°F, medium-well 150–155°F. Adjust cooking times for desired doneness. All ingredients listed correspond to one assembled 3/4-lb Angus beef burger on a potato bun.