1 / 2 – Pound Angus Beef Hamburger Recipe

Form patty

Gently shape the 1/2‑pound ground Angus into a single patty about 3/4 to 1 inch thick and roughly the diameter of the brioche roll. Do not overwork the meat. Make a shallow 1/2 inch indentation in the center of the patty with your thumb to reduce doming during cooking.

Season

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

Cook

Heat a heavy skillet, cast‑iron pan, or flat griddle over medium‑high heat until hot. Add the neutral oil and swirl to coat. Place the seasoned patty on the hot surface. Cook undisturbed for 3–4 minutes to develop a brown crust. Flip once and cook for another 3–4 minutes for medium doneness (internal temperature about 160°F / 71°C for well‑done per food‑safety guidance). If adding cheese, place the slice on the patty about 1 minute before removing from the pan and cover loosely with a lid so the cheese melts.

Toast buns

While the patty is cooking (or just after), spread the softened butter on the cut sides of the brioche roll. Place the cut sides down on the hot pan or in a separate skillet for 30–60 seconds until golden and lightly crisp. Remove and keep warm.

If you selected a cheese, it should be melted onto the cooked patty as described in the cooking step above.

Prepare the tomato by slicing into 2–3 even slices and separate the red onion into thin rings. Rinse and dry the shredded lettuce. Keep the dill pickle spear on the side or place on the bun per preference.

Assemble the burger: On the bottom half of the toasted brioche, place the cooked cheesed (or plain) patty. Top the patty with tomato slices, onion rings, and shredded lettuce. Add the dill pickle spear to the side of the plate or tuck a slice under the top bun.

Spread mayonnaise, mustard, and ketchup on the top or bottom bun to taste before closing the burger. Serve immediately while hot.