Hamburguesa Simple Beef Recipe

Forming patties

Place the ground beef in a bowl. Add the salt, black pepper and Worcestershire sauce (if using). Gently mix with your hands just until combined — do not overwork the meat. Divide into 4 equal portions (about 4 oz / 110 g each). Shape each portion into a patty about 3/4 inch (2 cm) thick and roughly the diameter of your buns. Make a shallow dimple in the center of each patty with your thumb to reduce puffing during cooking.

Rest

Set the patties on a plate, cover loosely with plastic wrap or a towel, and let rest at room temperature for 10–15 minutes while you prepare buns and toppings. This helps them cook more evenly.

Prep vegetables

Slice the tomato into 1/4-inch (6 mm) rounds. Peel and slice the red onion into thin rings. Rinse and pat dry lettuce leaves. Keep pickles, ketchup and mustard ready.

Toast buns

Heat a skillet or griddle over medium heat. Spread the softened butter on the cut faces of each bun. Place buns cut-side down in the skillet and toast until golden and lightly crisp, about 1–2 minutes. Remove and set aside.

Cook patties

Heat a heavy skillet (cast iron preferred) over medium-high heat until hot. Add the neutral oil and swirl to coat. Place the patties in the skillet leaving space between them. Cook without moving for 3–4 minutes to form a brown crust. Flip and cook another 3 minutes for medium (adjust ±1 minute for desired doneness). If using cheese, place a slice on each patty in the last 30–45 seconds and cover the pan briefly so the cheese melts.

Assemble burgers

Spread ketchup on the bottom bun and mustard on the top bun (or as desired). Place the lettuce on the bottom bun, then the cheeseburger patty, a tomato slice, a few red onion rings and pickles. Cap with the top bun.

Serve

Serve the burgers immediately while hot with your choice of side (fries, salad, etc.).