Hamburger

Ingredients

• 1.5 pounds ground beef (80/20 chuck)
• 1.5 teaspoons kosher salt
• 0.75 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
• 0.5 medium yellow onion – thinly sliced
• 0.5 cups dill pickles – sliced
• 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.