Restaurants›The Hornet's Nest Steakhouse›1/2 Lb Steak Burger Recipe

1/2 Lb Steak Burger Recipe

Inspired by The Hornet's Nest Steakhouse
Time30m
Serves1

Make 1/2 Lb Steak Burger Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Burger Patties

Buns & Assembly

Optional Finishes

Method

Burger Patties

1

Form patty

Divide the 1/2 lb ground chuck into one portion (this recipe makes a single 1/2 lb burger). Handle the meat lightly — press it into a ball and then flatten into a patty roughly 4 to 4.5 inches (10–11 cm) in diameter and about 3/4 inch thick. Make a shallow 1/2-inch-wide dimple in the center with your thumb to reduce doming during cooking.

2

Season

Season both sides of the patty evenly with the kosher salt and freshly ground black pepper. If using optional spices, sprinkle the paprika and garlic powder lightly over both sides as well. Let the patty rest at room temperature for 10 minutes while you prepare the bun and preheat the pan.

3

Preheat cooking surface

Heat a cast-iron skillet or heavy-bottom griddle over medium-high heat for 3–5 minutes until very hot. Lightly brush or wipe 1 tsp vegetable oil on the surface to prevent sticking and promote browning.

4

Cook patty

Place the patty on the hot surface. Cook undisturbed for 3½ to 4 minutes to develop a good sear. Flip the patty and immediately reduce heat slightly if the pan is smoking heavily. Cook the second side for 3 to 4 minutes for medium (internal temp ~145–150°F / 63–66°C). For medium-rare aim for 3 minutes on the second side; for medium-well cook 4–5 minutes. During the last 60–90 seconds of cooking, place the cheese slice on the patty and cover the pan or tent with foil to melt the cheese.

5

Rest patty

Transfer the cooked patty to a plate and let rest 3 minutes. Resting redistributes juices and makes slicing/biting less likely to squeeze out juices.

Buns & Assembly

6

Toast bun

While the patty rests (or during the last minute of cooking), split the bun and spread 1 tsp softened butter on each cut side. Place the buns butter-side down on the hot skillet or a separate pan and toast until golden and fragrant, about 30–60 seconds. Remove and set aside.

7

Prepare condiments

On the bottom bun spread 1 tbs mayonnaise evenly. Add 1 tsp yellow mustard and 1 tsp ketchup on top of the mayo (spread lightly or leave as dollops).

8

Assemble burger

Place the lettuce leaf on the sauced bottom bun, then add tomato slices, followed by the rested cheeseburger patty (cheese-side up). Top the patty with onion slices and pickle slices. Place the top bun over the stack and press gently to hold.

9

Serve

Serve immediately with your choice of side (fries, chips, or salad). Optionally provide extra condiments on the side.