1/2 Pound Burger Recipe

1. Form the patty

Gently shape the 1/2 pound (0.5 lb) of ground beef into a single patty about 3/4 to 1 inch thick and roughly the diameter of your bun (about 4–5 inches). Do not overwork the meat — handle it as little as possible to keep the burger tender. Make a shallow 1/2-inch-wide dimple in the center of the patty with your thumb to prevent it from puffing while cooking.

2. Season both sides of the formed patty evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. If using, brush or sprinkle 1/4 teaspoon Worcestershire sauce on one side for extra savory flavor.

3. Prepare toppings

Toast the bun: spread 1 teaspoon softened butter on the cut faces of the bun. Heat a skillet or griddle over medium heat and toast the buttered bun cut-side down until golden, about 1–2 minutes. Assemble the condiments: spread 1 tablespoon mayonnaise on the bottom bun, 1 teaspoon mustard and 1 teaspoon ketchup on the top bun (or to taste). Prepare lettuce, tomato, onion and pickles so they're ready to place on the cooked burger.

4. Cook the patty

Place a heavy skillet, cast-iron pan, or grill over medium-high heat and add 1 teaspoon vegetable oil, swirling to coat. When the oil is shimmering and the pan is very hot (but not smoking), add the seasoned patty. Cook undisturbed for 3½–4 minutes to develop a crust. Flip the patty and cook another 3–4 minutes for medium (internal temperature ~140–145°F / 60–63°C). For medium-well, cook 4–5 minutes after flipping. During the last 1 minute of cooking, place the slice of cheese on the patty and cover the pan or tent with a lid to melt the cheese.

5. Check doneness with an instant-read thermometer if desired. Remove the patty from the pan and let it rest 2–3 minutes to let juices redistribute.

6. Assemble the burger: place the mayo-coated bottom bun, add the lettuce leaf, then the rested cheeseburger patty, add tomato slices, onion rounds and pickle slices, and finish with the top bun that has mustard and ketchup. Serve immediately.