1/2 Pound Burger Recipe
Choice of Lettuce, Tomato or Red Onion, Cheese, Brioche Bun
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Ingredients
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Burger
Cheese (optional)
Vegetable Toppings (choose any)
Bun & Finish
Method
Burger
- 1
form patty
Gently shape the 1/2 pound (0.5 lb) ground beef into a single patty about 3/4 to 1 inch thick and roughly 4 to 5 inches in diameter. Do not overwork the meat; handle it lightly so the patty stays tender. Make a shallow 1/2-inch-wide indentation in the center with your thumb to prevent doming as it cooks.
- 2
season
Season both sides of the patty with the kosher salt and freshly ground black pepper evenly just before cooking.
- 3
- 4
cook patty
Place the patty on the hot skillet/grate. Cook uncovered for about 4 to 5 minutes on the first side without pressing down. Flip once and cook for another 4 to 6 minutes for medium (internal temp ~ 140-145°F / 60-63°C). Adjust time 1-2 minutes less for medium-rare or longer for medium-well/well-done. Use an instant-read thermometer if precise doneness is desired.
- 5
melt cheese (optional)
If using cheese, place the chosen cheese slice on the patty about 1 minute before the end of cooking. Cover the pan with a lid for 30–60 seconds to help the cheese melt evenly.
- 6
rest patty
Transfer the cooked patty to a plate and let it rest for 2 to 3 minutes to allow juices to redistribute.
Bun & Finish
- 7
- 8
assemble
Spread 1 tablespoon burger sauce or mayonnaise on the bottom bun. Place the rested beef patty (cheese-side up if used) on the bottom bun. Add your choice of toppings: 2 leaves butter lettuce, 2 tomato slices, and/or 3 rings red onion. Top with the brioche top bun.
- 9