Burger Recipe

Form patties

Divide the ground beef into two equal portions (about 8 oz / 225 g each). Gently form each portion into a round patty about 3/4 to 1 inch thick and slightly wider than the bun. Do not overwork the meat. Make a shallow dimple in the center of each patty with your thumb to prevent doming while cooking.

Season

Season both sides of each patty evenly with salt and black pepper. If using, brush or mix 1 tsp Worcestershire sauce into the surface of the patties for extra flavor.

Cook patties

Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tbs vegetable oil and swirl to coat. When the pan is hot and shimmering, place the patties in the skillet, leaving space between them. Cook for 3-4 minutes without moving to form a crust. Flip and cook another 3-4 minutes for medium doneness (cook longer 5-6 minutes per side for well done). If adding cheese, place a slice on each patty about 1 minute before they finish cooking and cover the pan briefly to melt.

Prepare vegetables

While patties cook, wash and dry the lettuce leaves. Slice the tomato into 1/4-inch (6 mm) thick rounds and cut the red onion into thin rings. Have pickle slices ready.

Toast buns

Spread softened butter on the cut sides of the hamburger buns. In a separate skillet over medium heat (or after removing patties), toast cut-side down for 1-2 minutes until golden and lightly crisp. Remove from heat.

Assemble burgers

Spread about 1 tbs mayonnaise on the bottom bun and 1 tbs ketchup or 1 tbs mustard on the top bun (adjust to taste). Place a lettuce leaf on the bottom bun, add the cooked patty (with melted cheese if chosen), top with tomato slices, red onion rings, and 2 pickle slices. Close with the top bun. Repeat for the second burger.

Serve immediately while hot with your choice of sides (fries, chips, or salad).