Classic Hamburger

Name: Classic Hamburger
Cook time: 22 min
Total time: 22 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs Ground Beef, 80/20; 1 tsp Kosher Salt; 1/2 tsp Pepper (Black), freshly ground; 1 tbsp Neutral Oil, for skillet or griddle; 4 Hamburger Buns; 4 leaves of Iceberg Lettuce; 1 large Tomato, sliced into 8 slices; 1 small Onion, sliced into rings; 16 slices of Dill Pickles; 4 tbsp Ketchup; 4 tsp Yellow Mustard; 4 tbsp Mayonnaise

This Classic Hamburger is a simple, satisfying build of juicy seasoned beef seared to a golden crust and piled into toasted buns with crisp lettuce, ripe tomato, crunchy onion and tangy pickles. Bright condiments — ketchup, mustard and mayonnaise — bring everything together for an all-time favorite that’s perfect for weeknight dinners or backyard cookouts. Ready in under 30 minutes, it’s an uncomplicated recipe that celebrates great ingredients and straightforward technique.

This Classic Hamburger is a simple, satisfying build of juicy seasoned beef seared to a golden crust and piled into toasted buns w... Show more

Traditional American Recipe

Health Grade

C- · Balanced

Rating

4.6

Time

20 min

Price

1,66 €

Calories

666 kcal

quick

easy

high protein

low sugar

Method

Wash the produce

Rinse the Iceberg Lettuce and Tomato under cool water, then dry them well so the burger stays crisp instead of watery. Peel the papery skin from the Onion and trim off the ends.

Slice the toppings

Separate 1 nice lettuce leaf. Slice the tomato into 8 thin rounds, cut the onion into thin rings, and slice the Dill Pickles into 4 thin pieces if they are whole. Split the Hamburger Bun in half so it's ready for toasting.

Shape the patty

Place the Ground Beef (80/20) on a plate or small tray and gently shape it into 1 patty about 1/2 inch thick and slightly wider than the bun, since it will shrink as it cooks. Press a shallow dimple into the center to help it cook flat. Sprinkle both sides with the Kosher Salt and Pepper (Black) (freshly ground) just before cooking.

Heat the pan

Heat a large heavy skillet or griddle over medium-high heat for 2 to 3 minutes. Add the Neutral Oil (for skillet or griddle) and swirl to coat the surface; the oil should shimmer, and the patty should sizzle the moment it touches the pan.

Sear the patty

Lay the patty in the hot pan and cook the first side for 3 to 4 minutes without moving it, until the bottom has a deep brown crust and the top looks slightly juicy around the edges. Flip once and cook the second side for 3 to 4 minutes more, until the center reaches 160° F or your preferred doneness.

Rest the patty

Transfer the burger patty to a plate and let it rest for 2 minutes so the juices settle back into the meat instead of running out into the bun.

Toast the bun

While the patty rests, place the bun halves cut side down in the still-hot pan and toast for 1 to 2 minutes, until lightly golden around the edges and a little crisp on the cut sides.

Assemble the burger

Spread the bottom bun with Mayonnaise. Spread the top bun with Ketchup and Yellow Mustard. Layer on the lettuce, tomato slices, onion rings, pickle slices, and rested patty, then close the burger and serve right away.