Hamburger Recipe

Name: Wills Hawaiian BBQs Hamburger Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb ground beef (80/20); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 0.5 tbs Worcestershire sauce (optional); 1 tbs neutral oil (for griddle or pan); 4 pieces hamburger buns; 1 tbs butter (softened); 4 slices cheddar or American cheese slices (optional); 4 leaves leaf lettuce (washed, leaves separated); 1 large tomato (ripe, sliced 1/4-inch); 0.25 large red or white onion (thinly sliced); 0.5 cup dill pickles (sliced); 0.25 cup ketchup; 2 tsp yellow mustard; 2 tsp mayonnaise; 0 to taste seeded or sesame bun (extra garnish); 0 to taste hot sauce

Inspired by Wills Hawaiian BBQ

Time30m

Serves4

Grilled or fried patty on a bun.

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Ingredients

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Beef Patties

1 lb ground beef (80/20)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 tbs Worcestershire sauce (optional)

1 tbs neutral oil (for griddle or pan)

Buns & Cheese

4 pieces hamburger buns

1 tbs butter (softened)

4 slices cheddar or American cheese slices (optional)

Toppings & Condiments

4 leaves leaf lettuce (washed, leaves separated)

1 large tomato (ripe, sliced 1/4-inch)

1/4 large red or white onion (thinly sliced)

1/2 cup dill pickles (sliced)

1/4 cup Ketchup

2 tsp yellow mustard

2 tsp Mayonnaise

Optional Finishing

0 to taste seeded or sesame bun (extra garnish)

0 to taste Hot sauce

Method

Beef Patties

Form Patties

Divide the ground beef into four equal portions (about 4 oz / 113 g each). Gently shape each portion into a round patty about 3½ inches in diameter and about 3/4 inch thick, being careful not to overwork the meat. Make a shallow 1/2-inch-wide indentation in the center of each patty with your thumb to reduce puffing during cooking.

Season

Season both sides of each patty evenly with kosher salt and freshly ground black pepper. If using, brush or mix 1/2 tablespoon Worcestershire sauce into the top of each patty for extra flavor.

Cook

Heat a large cast-iron skillet or griddle over medium-high heat. Add 1 tablespoon neutral oil and swirl to coat. When the oil is shimmering (but not smoking), add the patties, leaving space between them. For medium doneness, cook 3 to 4 minutes on the first side without moving. Flip once and cook another 3 to 4 minutes. If adding cheese, place a slice on each patty in the last 30–60 seconds of cooking and cover the pan or tent with a lid to melt. Internal temperature for medium should be 160°F (71°C). Adjust cooking time for desired doneness.

Buns & Cheese

While the patties are cooking, split the hamburger buns and spread a thin layer of softened butter on the cut sides. Toast the buns butter-side down in a separate skillet, on the griddle, or under a broiler until golden brown and crisp, about 1–2 minutes. Remove and set aside.

Toppings & Condiments

Prepare toppings: wash and dry lettuce leaves, slice the tomato into 1/4-inch rounds, thinly slice the onion, and have pickles ready. Place ketchup, mustard, and mayonnaise in small bowls or use directly from the bottle.

Assemble the burgers: On the bottom bun place a lettuce leaf (this helps keep the bun from getting soggy), then the cooked patty (cheese-side up if used). Top with tomato slice(s), onion slices, and pickles. Add ketchup, mustard, and mayonnaise to taste on the top bun; place top bun on the burger.

Optional Finishing

If desired, add hot sauce or extra condiments. Serve immediately with fries, chips, or a side salad.