Place the 0.5 lb ground pork in a medium mixing bowl. Add 2 tsp fine dry breadcrumbs, 1 egg yolk, 1 tsp Worcestershire sauce, 3 tsp salt, 1 tsp freshly ground black pepper, 1 tsp minced garlic, and 2 tbsp finely grated onion (squeezed to remove excess liquid). Using your hands or a fork, gently combine until just evenly mixed — avoid overworking to keep the patty tender.

Form patty

Shape the mixture into a single patty about 1.25 inches (3 cm) thick and roughly 4–5 inches (10–12 cm) across. Make a shallow dimple in the center with your thumb to help it cook evenly and prevent doming.

For Cooking

Preheat skillet

Heat a heavy skillet or cast-iron pan over medium-high heat until hot, about 2–3 minutes. Add 1 tsp neutral oil and swirl to coat the surface.

Cook patty

Place the pork patty in the hot skillet. Cook without moving for 4–5 minutes to develop a golden-brown crust. Flip and reduce heat to medium. Continue cooking for another 4–6 minutes, or until the internal temperature reaches 160°F (71°C) for ground pork. If you prefer a slightly juicier finish and your local guidelines allow, cook to 155°F (68°C) and rest to reach safe temperature by carryover.

Finish with butter

In the last 30 seconds to 1 minute of cooking, add 1 tsp butter to the pan and spoon melted butter over the patty to baste for added flavor. Remove patty and transfer to a plate. Let rest for 3–5 minutes to redistribute juices.

To Serve (optional)

If serving as a sandwich, toast 1 bun lightly in the same skillet for 30–45 seconds cut-side down. Spread 1 tsp mustard or mayo on the bun, place the rested pork patty on the bottom bun, top with lettuce, 2 tomato slices and 4 pickle slices. Close with top bun and serve immediately.