Hamburger Recipe

Form Patties

Place the 1 lb ground beef in a large bowl. Gently combine with 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1 tsp Worcestershire sauce (optional). Do not overwork the meat — mix just until seasonings are distributed. Divide into 4 equal portions (about 4 oz each) and form into slightly wider-than-bun patties about 3/4-inch thick, pressing a shallow dimple in the center of each to help them cook evenly.

Cook Patties

Heat a large skillet or cast-iron pan over medium-high heat and add 1 tbs vegetable oil, swirling to coat. When the oil is shimmering and the pan is hot, add patties leaving space between them. Cook undisturbed for 3 to 4 minutes until a brown crust forms. Flip each patty and cook 2 to 3 minutes on the second side for medium (adjust time ±1 minute for desired doneness). During the last 30–60 seconds of cooking, place a slice of cheese on each patty and cover the pan briefly to melt the cheese.

While patties rest for 1–2 minutes after cooking, split the 4 buns and spread softened butter (about 1/2 tbs per half) on the cut sides. Place buns butter-side down in a separate skillet over medium heat or on a grill and toast for 1 to 2 minutes until golden brown. Remove and keep warm.

Prepare the toppings while patties cook: thinly slice 1/2 red onion into rings, slice the ripe tomato into 4 slices, wash and dry 4 lettuce leaves. Have 8 dill pickle slices ready. Taste a small onion slice; if strong, soak rings in cold water for 5 minutes and drain to mellow flavor.

Spread 1 tsp mayonnaise, 1 tsp ketchup and 1/2 tsp mustard on the bottom half of each toasted bun (adjust to taste). Place a lettuce leaf on the sauced bottom bun, then a cheese-topped beef patty. Add a tomato slice, two pickle slices and a few rings of red onion. Spread additional condiments on the top bun if desired and place top bun over the assembled burger.

Serve immediately while hot. Provide extra ketchup, mustard or pickles on the side as desired.