Hamburger Recipe

Form

Gently shape the 1/3 lb ground beef into a single patty about 3.5–4 inches in diameter and roughly 3/4 inch thick. Do not overwork the meat — handle it just enough to form a cohesive patty. Make a shallow dimple (~1/4 inch) in the center of the patty with your thumb to reduce puffing during cooking.

Season

Season both sides of the patty evenly with the kosher salt and freshly ground black pepper just before cooking.

Heat a skillet or grill over medium-high heat until hot. If using a skillet, add 1/2 tsp neutral oil and spread to coat. Place the patty on the hot surface. Cook for 3–4 minutes on the first side without pressing, until a brown crust forms.

Flip the patty and cook for another 3–4 minutes for medium doneness (internal temperature about 160°F/71°C for ground beef recommended by many food-safety guidelines). Adjust time slightly for desired doneness. Remove from heat and let rest on a plate for 2–3 minutes.

While the patty rests, split the whole wheat bun. If desired, toast cut sides lightly in the skillet or on the grill for 30–60 seconds until lightly browned.

Spread 1 tsp mayonnaise on the bottom bun and 1 tsp mustard on the top bun (or vice versa according to preference).

Place the lettuce leaf on the bottom bun, then set the rested patty on the lettuce. Top the patty with the tomato slices and onion rings, arranging evenly. Add 3 dill pickle slices on top of the onions (or on the side as preferred). Close with the top bun.

Serve immediately while hot. Optionally serve with fries, chips, or a side salad.