4 Pack Recipe

Toast & Veg Prep

Halve the buns horizontally. Spread 1/2 tablespoon softened butter on the cut side of each bun top and bottom. Heat a large skillet or griddle over medium heat and toast the buttered cut sides until golden, 1–2 minutes; set aside. Wash and dry lettuce leaves. Slice the tomato into 4 even slices and thinly slice half a red onion. If using avocado, slice now.

Mix condiments in a small bowl: combine mayonnaise (use all or adjust to taste) with yellow mustard and 1 teaspoon of ketchup, stir until smooth. Reserve remaining ketchup for serving.

Divide the 1.25 lb of ground beef into 4 equal portions (~5 oz / 140 g each). Gently form each portion into a round patty about 3/4-inch thick and slightly wider than the bun (they will shrink). Do not overwork the meat. Make a shallow dimple in the center of each patty with your thumb — this helps them cook evenly.

Season both sides of each patty with salt (about 1/4 tsp per side per patty) and a light sprinkle of freshly ground black pepper.

Heat the same skillet or a clean heavy skillet over medium-high heat. When hot, add a thin film of neutral oil or a small pat of butter. Place patties in the skillet, leaving space between them. Cook undisturbed until a browned crust forms, about 3–4 minutes. Flip and cook another 2–3 minutes for medium doneness.

During the last 30–60 seconds of cooking, place one slice of cheddar on each patty and cover the skillet with a lid or foil to melt the cheese, about 30–60 seconds. Remove patties to a plate and let rest 2 minutes.

Spread about 1 tablespoon of the mayonnaise-mustard-ketchup mix on the bottom half of each toasted bun. Add one lettuce leaf to each bottom bun.

Place the warm cheeseburger patty on top of the lettuce. Top each patty with a tomato slice, 2 pickle slices, and a few rings of red onion. Add cooked bacon and avocado if using.

Spread a thin layer of ketchup on the underside of each top bun (about 1 teaspoon), then place the top bun on the stacked sandwich. Press lightly to set.

Serve each sandwich immediately while hot, with remaining ketchup and any extra condiments on the side. Optionally serve with fries, chips, or a simple green salad.

Leftover patties can be refrigerated in an airtight container for up to 3 days; reheat gently to avoid overcooking.