Hamburger Recipe

A classic hamburger recipe featuring a sizzling crust and tender, juicy center, perfected for restaurant-style results at home.

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Portion the beef: Divide 680 g (1.5 lb) ground beef into four even portions of 170 g (6 oz) each. Gently form into balls; do not overwork the meat.
Form the patties: Flatten each ball into a 12 cm (4½-inch) patty about 1.5–2 cm (½–¾ inch) thick, making a shallow dimple in the center with your thumb.
Season just before cooking: Pat the patties dry and sprinkle ¾ tsp (4 g) kosher salt and a pinch of black pepper on each side immediately before cooking.
Preheat the pan or grill: Heat a cast-iron skillet or griddle over medium-high until it’s smoking lightly, about 4–6 minutes.
Sear the patties: Place patties in the pan and cook for 3–4 minutes on the first side. Flip once and cook for another 2–3 minutes for medium-rare to medium.
Add cheese and rest: Place a slice of cheese on each patty in the last minute of cooking. Remove patties and rest for 2–3 minutes.
Toast buns and assemble: Toast cut sides of the buns in the skillet for 20–30 seconds. Assemble burgers with sauce, lettuce, patty, cheese, and toppings.

Avoid overworking the meat to keep the burgers tender. Use a thermometer for precise doneness.