Hamburger Recipe

Form and season patties

Place the ground beef in a mixing bowl. Gently fold in the kosher salt, black pepper and Worcestershire sauce if using; do not overwork the meat. Divide into 4 equal portions (about 4 oz / 113 g each for 1 lb total). Form each portion into a patty about 3.5 inches (9 cm) across and 3/4 inch (2 cm) thick, making a shallow indentation in the center of each patty with your thumb to reduce dome puffing during cooking.

Preheat pan or grill

Heat a heavy skillet or griddle over medium-high heat until hot, about 3–4 minutes. Add the neutral oil and spread to coat the surface. If using a grill, preheat to medium-high and oil the grates.

Cook patties

Place the patties on the hot surface leaving space between them. Cook without moving for 3–4 minutes until a browned crust forms. Flip once and cook 3 minutes for medium-rare to medium (adjust time ±1 minute for desired doneness). In the last 30–45 seconds of cooking, place a slice of cheddar on each patty and cover the pan or close the grill lid to melt the cheese.

Prepare vegetables

While the patties cook, slice the tomato into 1/4-inch (6 mm) rounds and separate the lettuce into single leaves. Slice the red onion thinly into rings. Have pickle slices ready.

Toast buns

Melt the butter in a separate skillet over medium heat or use the same griddle space after patties are done. Split the hamburger buns and place cut sides down in the butter. Toast until golden and crisp, about 1–2 minutes. Remove from heat.

Make sauce

In a small bowl, combine the mayonnaise, ketchup and mustard. Stir until smooth. Taste and adjust seasoning if desired.

Assemble hamburgers

Spread a tablespoon or so of the sauce on the bottom half of each toasted bun. Place a lettuce leaf on the sauce, add a cheese-topped patty, then a tomato slice, a few onion rings and two pickle slices. Spread a little sauce on the top bun if you like, then place it over the stack. Serve immediately.