Hamburger, 4 Oz. Regular Bun Recipe

Portion and form

Divide the ground beef into two equal portions (for a single 4 oz patty use 4 oz / 113 g; this recipe uses 1 lb to make two 4 oz patties and one 8 oz leftover — shape each 4 oz portion into a loose ball then gently flatten into a 3.5–4 inch diameter patty about 3/4 inch thick. Do not overwork the meat to keep the burger tender. Make a shallow 1/2 inch dimple in the center of each patty with your thumb to reduce dome puffing while cooking.

Season

Season both sides of each patty with kosher salt and freshly ground black pepper just before cooking. Use roughly 1/2 teaspoon salt per 4 oz patty; adjust to taste.

Preheat pan or griddle

Heat a heavy skillet, cast-iron pan, or griddle over medium-high heat until very hot (about 3–5 minutes). Add 1 tablespoon vegetable oil and spread to coat surface; the oil should shimmer but not smoke heavily.

Cook patties: Place the patties on the hot surface leaving space between them. Cook undisturbed for 3 minutes to develop a brown crust. Flip once using a spatula and cook for an additional 2–3 minutes for medium doneness (internal temperature ~160°F / 71°C for ground beef per safe cooking guidelines). If adding cheese, place a slice of American cheese on each patty during the last 30–45 seconds of cooking and cover the pan briefly to melt.

Rest: Transfer cooked patties to a plate and let rest 2 minutes while you prepare the bun. Resting helps redistribute juices.

Toast buns

Spread the cut sides of the regular hamburger bun with the softened butter (about 1/2 tablespoon for one bun). Place buttered side down on the same pan or griddle over medium heat and toast until golden brown, about 30–60 seconds. Remove and set aside.

Sauce

Spread 1/2 teaspoon mayonnaise on the bottom bun, 1/2 teaspoon ketchup and 1/2 teaspoon mustard on the top bun (or combine on one side as preferred). Adjust quantities to taste.

Assemble burger

Place the rested 4 oz patty on the bottom bun with mayo. Add optional cheese (if melted), then lettuce, tomato slices, red onion rings, and dill pickle slices as desired. Cap with the top bun and press gently to combine.

Serve immediately while hot with sides like fries or a simple salad. For food safety, ensure ground beef reaches at least 160°F (71°C) internal temperature. If you prefer medium-rare, be aware of increased food-safety risk.

Variations: Swap condiments, use different cheese, or add sautéed mushrooms or bacon if desired. For juicier patties, avoid pressing down on patties while cooking.