Hamburger Patty Recipe

Portion and form

Divide the ground beef into 4 equal portions (about 4 ounces / 113 g each) for standard sized patties. Lightly shape each portion into a loose ball without overworking the meat—handle as little as possible to keep texture tender.

Flatten and indent

Flatten each ball into a patty about 3/4-inch thick and roughly 3.5–4 inches in diameter. Press a shallow 1/2-inch wide indentation in the center of each patty with your thumb; this prevents doming as the patty cooks.

Season

Season both sides of each patty evenly with kosher salt and freshly ground black pepper. If using, sprinkle a small amount of garlic powder and onion powder on each side and brush or lightly dab Worcestershire sauce on the top of each patty for added umami.

Preheat pan or grill

Heat a cast-iron skillet or heavy frying pan over medium-high heat until very hot (about 3–5 minutes). If using a grill, preheat to medium-high (about 400°F / 200°C).

Add oil

Add 1 tablespoon neutral oil to the skillet and swirl to coat the surface. If grilling, lightly brush the grates with oil to prevent sticking.

Cook patties

Place the patties in the hot skillet or on the grill with the indent side up. Cook without pressing for 3–4 minutes until a brown crust forms and juices begin to rise to the surface. Flip once and cook the second side for 3–4 minutes for medium doneness (internal temperature about 140–145°F / 60–63°C). Adjust time: 2–3 minutes per side for medium-rare, 5 minutes per side for well done. For cheeseburgers, add cheese during the last 1 minute of cooking and cover to melt.

Finish and rest

If desired, add 1 teaspoon butter to each patty or to the pan in the last 30 seconds and spoon melted butter over patties. Transfer patties to a plate or warm sheet tray and rest for 3–5 minutes to let juices redistribute before assembling on buns.