Equipment
Ingredients
Beef Patties
- 600 g ground beef (80/20 lean to fat ratio), cold
- 6 g kosher salt
- 2 g black pepper, freshly ground
Buns & Cheese
- 4 hamburger buns
- 15 g unsalted butter, softened
- 4 cheddar cheese, sliced
Toppings & Condiments
- 40 g iceberg lettuce, torn into bun-sized pieces
- 1 beefsteak tomato, sliced
- 40 g dill pickles, sliced
- 30 ml ketchup
- 30 ml mayonnaise
Nutrition (per serving)
Method
Divide the cold ground beef into 4 equal portions of 150g each. Gently shape into round patties about 1.5 cm wider than your buns. Press a shallow dimple into the center of each patty. Wash hands and surfaces thoroughly after handling raw meat to prevent cross-contamination.
Heat a large cast iron skillet over medium heat. Lightly butter the cut sides of the hamburger buns and toast them in the skillet until golden brown, about 1 to 2 minutes. Remove and set aside.
Increase the skillet heat to medium-high. Generously season the tops of the patties with salt and pepper. Place the seasoned side down in the hot skillet and immediately season the upward-facing side.
Sear the patties for 3 to 4 minutes until a deep brown crust forms. Flip the patties, place a slice of cheddar on each, and cook for another 3 to 4 minutes. Ensure the internal temperature reaches 71°C/160°F for food safety.
Spread mayonnaise on the bottom bun and ketchup on the top bun. Layer the lettuce, tomato, cooked patty with melted cheese, and pickles. Cap with the top bun and serve immediately.
Chef's Notes
- Always use ground beef with an 80/20 lean-to-fat ratio. Leaner meat will result in dry, crumbly burgers.
- Keep your beef as cold as possible until the very moment it hits the hot pan. Cold fat renders slower, keeping the final product much juicier.
- Do not salt the meat mixture before shaping the patties. Salt draws out moisture and dissolves muscle proteins, resulting in a dense, sausage-like texture. Only season the exterior right before cooking.
Storage
Refrigerator: 3 days — Store cooked patties and toppings separately. Assembled burgers do not keep well.
Freezer: 3 months — Freeze raw patties separated by parchment paper.
Reheating: Reheat cooked patties in a skillet over medium heat or microwave in short bursts until warmed through.
