American 3/4 Lb Angus Beef Burger Recipe
Served on a potato bun w / tomato, red onion, bibb lettuce, house pickles
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Ingredients
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Burger
Bun & Toast
Produce & Toppings
Condiments (optional)
Cooking oil
Method
Burger
Form patty
Gently form the 3/4 lb angus beef into a single round patty about 3/4 inch thick and approximately 4–4.5 inches in diameter. Avoid overworking the meat to keep it tender. Make a shallow 1/2-inch indentation in the center of the patty with your thumb to prevent doming during cooking.
Season
Season both sides of the patty evenly with kosher salt and freshly ground black pepper immediately before cooking.
Cook patty
Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (about 3–4 minutes). Add 1 tsp neutral oil and swirl to coat. Place the patty in the pan and cook undisturbed for 4–5 minutes to develop a brown crust. Flip once and cook an additional 4–5 minutes for medium doneness (internal temperature about 150–155°F / 66–68°C). For medium-rare cook slightly less (3–4 minutes second side). If using a grill, preheat to medium-high and cook for the same times, closing the lid only if needed to manage flare-ups.
Optional butter baste
During the last 1–2 minutes of cooking, add 1 tablespoon softened butter to the pan and tilt the pan slightly, spooning melted butter over the top of the patty to add richness.
Remove the patty to a plate and tent loosely with foil. Let rest for 4–5 minutes to allow juices to redistribute.
Bun & Toast
Split the potato bun. Brush the cut sides lightly with ½ tablespoon melted butter. Place the buns cut-side down on a skillet or griddle over medium heat and toast 1–2 minutes until golden and crisp. Alternatively, toast under a broiler watching closely so they don't burn.
Produce & Toppings
Prepare toppings while the patty cooks: wash and dry bibb lettuce leaves, slice tomato into thick slices, thinly slice red onion into rings, and slice house pickles lengthwise if not pre-sliced. If you prefer warm onion, sear the rings in the hot pan 30–45 seconds per side.
Assembly & Condiments
Spread mayonnaise (about 1 tablespoon) on the bottom bun, and a thin smear of ketchup and mustard on the top bun if desired.
Place the bibb lettuce on the bottom bun, then the rested beef patty. Top the patty with tomato slices, red onion rings, and house pickles.
Close the burger with the toasted top bun. Press gently to set, then serve immediately.