The Skipper Recipe

Form patties

Divide the 1 lb ground beef into four equal portions (about 4 oz / 113 g each). Gently shape each portion into a patty about 3.5 to 4 inches (9–10 cm) in diameter and roughly 3/4 inch (2 cm) thick, pressing a slight dimple in the center of each patty with your thumb to prevent doming during cooking. Do not overwork the meat. Season both sides of each patty with about 1/4 tsp salt and a pinch of black pepper (total salt and pepper used across all patties equals the listed 1 tsp each).

Cook patties

Heat a heavy skillet or cast-iron pan over medium-high heat and add 1 tsp vegetable oil, swirling to coat. When the pan is very hot and shimmering, add the patties (work in batches if necessary) and cook undisturbed for 3 to 4 minutes until a brown crust forms. Flip and cook 2 to 3 minutes for medium doneness. During the last 30–45 seconds of cooking, place one slice of American cheese on each patty, cover the pan briefly with a lid or foil to melt the cheese.

Toast buns & assemble

Split the 4 hamburger buns and toast cut-side down in the hot pan for 30–60 seconds until lightly browned. Spread 1 tsp mayonnaise on the top bun and 1 tsp ketchup (and 1/2 tsp mustard if using) on the bottom bun, or apply condiments to taste. Place a lettuce leaf on the bottom bun, add one cheese-topped patty, then 2 to 3 tomato slices and a few thin onion rings. Top with the top bun and serve immediately.

Prepare vegetables while patties rest before serving. Wash and dry the lettuce leaves and set aside. Slice the tomato into 1/4-inch (6 mm) thick rounds; remove the center seed area if you prefer less juice. Peel and thinly slice the onion into rings; separate a few rings for each burger. Use 1 lettuce leaf, 2–3 tomato slices, and 3–4 onion rings per burger.

Measure and place mayonnaise, ketchup, and mustard in small bowls or apply directly to buns as instructed in the assembly step. Adjust amounts to taste.