All-american Burger Recipe

Portion and mix

Divide the ground beef into four equal portions (about 4 oz / 115 g each). Gently shape each portion into a loosely packed patty about 3/4 inch thick and slightly wider than the bun. Avoid overworking the meat to keep the patty tender.

Season

Lightly season both sides of each patty with kosher salt and freshly ground black pepper. Brush or sprinkle Worcestershire sauce on one side of each patty, gently pressing it in.

Preheat pan or grill

Heat a cast-iron skillet or griddle over medium-high heat until hot (about 3–5 minutes). Add 1 teaspoon vegetable oil and spread to coat the surface.

Cook patties

Place patties seasoned-side down in the hot skillet (seasoned side is the one with Worcestershire). Cook undisturbed for 3–4 minutes until a brown crust forms. Flip once using a spatula and cook the second side 2–3 minutes for medium. During the last 60 seconds of cooking, place a slice of American cheese on each patty and cover the pan briefly to melt.

Rest

Transfer cooked patties to a plate and let rest for 2 minutes. This helps redistribute juices and prevents soggy buns.

Prepare produce

While patties cook, slice the tomato into 1/4-inch thick slices and cut the red onion into thin rings. Tear or trim lettuce leaves so they fit the bun. Have pickle slices ready.

Toast buns

Spread the softened butter evenly on the cut sides of each bun. Place buns butter-side down on the skillet or griddle over medium heat and toast 1–2 minutes until golden brown. Remove and keep warm.

Assemble

Spread 1 teaspoon mayonnaise on the bottom half of each toasted bun. Add lettuce leaf, then place the cheese-topped patty on top. Add 1 tomato slice, a few red onion rings, and 2 pickle slices.

Finish

Spread 1 teaspoon ketchup and 1/2 teaspoon mustard on the top bun, then close the burger. Serve immediately with remaining condiments on the side.