Angus Beef Burger Recipe

Form patties

Divide the 1 lb ground Angus into four equal portions (about 4 oz each). Gently form each portion into a patty about 3.5 inches (9 cm) across and roughly 3/4 inch (2 cm) thick. Make a shallow dimple in the center of each patty with your thumb — this helps them cook evenly and prevents puffing.

Season both sides of each patty with kosher salt and freshly ground black pepper. Lightly brush or toss patties with 1 tablespoon Worcestershire sauce for extra savory flavor, being careful not to overwork the meat.

Let the patties rest at room temperature for 10–15 minutes while you prepare buns and toppings (this helps even cooking).

Cook patties

Preheat a heavy skillet or grill over medium-high heat. Add 1 tablespoon neutral oil and heat until shimmering. Place patties in the skillet, leaving space between them. Cook without moving for 3–4 minutes until a brown crust forms. Flip and cook 2–3 minutes more for medium doneness (internal temperature about 145–150°F / 63–66°C). In the last 60 seconds of cooking, place one slice of cheddar on each patty, cover the skillet (or close grill lid) to melt the cheese.

While patties rest preheat or while patties cook, split the brioche buns and spread about 1/2 tablespoon softened butter on each cut side.

Toast the buns: place buttered sides down on a griddle or skillet over medium heat for 1–2 minutes until golden and slightly crisp. Remove and keep warm.

Prepare toppings: slice the tomato into 1/4-inch thick rounds (you should get about 3–4 slices), separate and dry lettuce leaves, and thinly slice the red onion if using.

Mix simple sauce: in a small bowl combine 1/4 cup mayonnaise, 1 teaspoon yellow mustard, and 1 teaspoon ketchup. Taste and adjust salt or add a pinch of sugar if desired.

Assemble the burgers: spread about 1 tablespoon of the mayo mixture on the bottom half of each toasted brioche bun. Place a lettuce leaf on top of the mayo, then a slice or two of tomato, a cooked cheddar-topped Angus patty, and any onion or pickles desired. Spread a little mayo mixture on the top bun and close the burger.

Serve immediately while hot with fries or a side salad.