Burger
Chop Rating: —/5
Ingredients
- lettuce leaves – washed and dried (for serving)
- tomato – sliced (for serving)
- red onion – thinly sliced (for serving)
- dill pickle chips – for serving
- ketchup – for serving
- yellow mustard – for serving
- mayonnaise – for serving
- 4 buns hamburger buns – split
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 1.5 pounds ground beef (80/20)
- 1.25 teaspoons kosher salt
- 0.5 teaspoon black pepper – freshly ground
- American cheese slices – for serving
Instructions
- Prep the toppings: Rinse and dry the lettuce, slice the tomato and red onion, and have the dill pickle chips, ketchup, yellow mustard, and mayonnaise ready.
- Toast the buns: Melt the butter in a large skillet over medium heat. Place buns cut side down and toast until golden, 1–2 minutes. Transfer buns to a tray. (If grilling, brush cut sides lightly with melted butter and toast on the grill 30–60 seconds.)
- Form the patties: Divide the ground beef into 4 equal portions (about 6 ounces each). Gently form 3/4-inch-thick rounds slightly wider than the buns. Make a shallow 1-inch-wide dimple in the center of each patty; avoid overworking the meat.
- Preheat the cooking surface: Heat the skillet to medium-high and add the vegetable oil (or oil the grill grates). Just before cooking, season both sides of the patties evenly with the kosher salt and black pepper.
- Sear the burgers: Add patties to the hot skillet or grill. Cook without moving until a deep brown crust forms and juices begin to pool on top, 3–4 minutes. Flip and cook 2–4 minutes more to desired doneness—edges browned and centers springy; about 130–135°F for medium-rare, 135–145°F for medium, or 160°F for well-done.
- Optional cheese: In the last minute of cooking, top each patty with an American cheese slice and cover the skillet or close the grill lid to melt.
- Assemble and serve: Spread ketchup, yellow mustard, and mayonnaise on the toasted buns. Set a patty on each bottom bun and top with lettuce, tomato slices, red onion, and dill pickle chips. Cap with the top buns and serve immediately.