Hamburger
Ingredients
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- 1 1/2 pounds ground beef (80/20 chuck)
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoons black pepper – freshly ground
- 1 tablespoon neutral oil
- 2 tablespoons unsalted butter – softened
- 4 buns hamburger buns – split
- 4 leaves iceberg lettuce – leaves separated
- 1 medium tomato – sliced
- 1/2 medium yellow onion – thinly sliced
- 1/2 cups dill pickles – sliced (~1.5 n/a dill pickles)
- ketchup – for serving
- yellow mustard – for serving
- mayonnaise – for serving
Instructions
1. Prep the toppings: Separate the lettuce leaves, slice the tomato and onion, and set out the sliced dill pickles. Pat the lettuce dry and keep everything chilled until assembly.
2. Form the patties: Divide the ground beef into 4 equal portions (about 6 oz each). Gently shape into 4.5-inch-wide patties about 3/4 inch thick without compressing the meat. Make a shallow 1.5-inch-wide dimple in the center of each patty. Refrigerate while you heat the cooking surface.
3. Heat the cooking surface: Preheat a grill or cast-iron skillet over medium-high heat until very hot, 5–7 minutes. Oil the grill grates or skillet with the neutral oil.
4. Season and cook: Sprinkle the kosher salt and black pepper evenly on both sides of the patties just before they hit the heat. Cook until well browned on the first side, 3–4 minutes. Flip and cook 3–4 minutes more to desired doneness; 130–135°F for medium-rare or 140–145°F for medium (juices run lightly pink and the center feels slightly springy). Transfer to a plate and rest 3 minutes.
5. Toast the buns: Spread the cut sides of the hamburger buns with the softened unsalted butter. Toast cut-side down on the grill or in the skillet until golden, 1–2 minutes.
6. Assemble and serve: Spread ketchup, yellow mustard, or mayonnaise on the buns as desired. Layer bottom bun with lettuce, a rested patty, tomato, onion, and dill pickles. Cap with the top bun and serve immediately.
A hamburger is a ground-beef patty seared until deeply browned and nestled in a soft bun, often with crisp lettuce, juicy tomato, onion, and pickles. The flavor centers on seasoned beef—savory and lightly salted—balanced by fresh toppings and a toasted, slightly buttery bun. It’s straightforward, satisfying, and endlessly customizable, which is why it remains a cornerstone of American home cooking and cookouts.
Its roots trace to the Hamburg-style beef patties eaten by German immigrants, which evolved in the United States into a handheld sandwich by the late 19th and early 20th centuries. Roadside stands and early chains popularized consistent, quick versions, while backyard grilling cemented the hamburger as a social staple. Over time, regional styles and techniques appeared—from griddled diner patties to backyard charcoal burgers—yet the essential formula of beef, bun, and simple fixings has endured.