Parkwood Classic Hamburger Recipe

Mix and form

Place ground beef and ground pork in a bowl. Add kosher salt, black pepper and Worcestershire sauce. Gently fold the mixture 10–12 times with a spatula or your hands until combined — do not overwork. Divide into one 8-ounce portion (0.5 lb total) and lightly shape into a 3/4-inch thick patty with a slight dimple in the center to reduce domeing during cooking.

Rest

Set patties on a plate, cover loosely with plastic wrap, and refrigerate 15–20 minutes to firm up. This helps them hold together when cooking.

Cook

Heat a cast-iron skillet or grill over medium-high until very hot. Brush the cooking surface with the neutral oil. Place the patty on the hot surface and cook undisturbed 3–4 minutes until a deep brown crust forms. Flip and cook 3–4 minutes for medium (internal temperature ~160°F / 71°C for pork/beef blend). In the last 60 seconds of cooking, place a slice of cheese on top and cover the skillet or close the grill lid to melt.

Prepare vegetables

While patties rest in the fridge or during cooking, wash and dry the lettuce leaf, tomato slices and red onion rings. Lightly season tomato slices with the small amount of salt and black pepper.

Toast buns

Spread softened butter on the cut sides of the brioche bun. Toast buttered sides in a dry skillet over medium heat or on the grill for 30–60 seconds until golden and slightly crisp.

Assemble

Spread mayonnaise on the bottom bun, and a thin smear of ketchup and mustard on the top bun (or apply to taste). Place the lettuce on the bottom bun, then the cooked cheeseburger patty. Top the patty with tomato slices, red onion rings and pickle slices. Close with the top bun.

Adjust condiments to taste and serve immediately while hot. If desired, serve with fries or potato chips.