Build Your Own Burger Recipe

Form patties (if making from scratch)

Divide ground meat into equal portions depending on desired patty count (1, 2, or 3 patties per burger). For 4 oz patties use 4 oz per patty; for larger use 6 oz. Gently form into rounds about 3/4 to 1 inch thick and slightly wider than the bun. Do not overwork the meat.

Indent the center of each patty with your thumb to prevent doming during cooking.

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

Cook patties

Heat a heavy skillet, grill pan, or outdoor grill to medium-high. Brush the cooking surface with vegetable oil. Place patties on the hot surface and cook without moving: for 4 oz patties cook 3–4 minutes per side for medium (adjust time for thickness). For turkey patties cook 5–6 minutes per side until internal temperature reaches 165°F (74°C). If adding cheese, place a slice on each patty in the last 30–60 seconds of cooking and cover to melt.

For stacked burgers (2 or 3 patties), cook each patty the same way. When assembling, place patties stacked and add cheese between layers if desired.

Split buns and spread softened butter or a thin layer of mayo on cut sides.

Toast buns face-down in a skillet or on the grill over medium heat until golden and crisp, about 1–2 minutes. Remove and keep warm.

Wash and dry lettuce. Slice tomato into 1/4-inch rounds and slice red onion into rings.

Cook bacon until crisp if using, and drain on paper towels. Sauté mushrooms in a small pan with a touch of oil and salt until browned if using.

Spread mayonnaise on the bottom bun, ketchup and/or mustard on the top bun as desired.

Place lettuce leaf on the bottom bun to act as a moisture barrier, then add tomato slice.

Add the freshly cooked patty (or stack patties for 2- or 3-patty options). If using cheese between patties, layer cheese slices between cooked patties so they melt slightly from residual heat.

Top the patty stack with onion slices and pickle slices. Add bacon, sautéed mushrooms, or jalapenos if desired.

Place the toasted top bun on the burger. Press lightly and serve immediately. Offer cutlery or toothpicks for stacked burgers to hold layers.

Serve hot with fries, chips, or a side salad. Recommended internal temperature: 160°F (71°C) for beef (medium), 165°F (74°C) for turkey. Let cooked patties rest 2 minutes before assembling to retain juices.