Ingredients
Scale
- 1 pound ground beef (80/20 lean/fat ratio preferred)
- 1 teaspoon dried minced onion
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/2 Tablespoon Worcestershire sauce
- 1 Tablespoon butter
Toppings:
- hamburger buns
- lettuce
- cheddar cheese
- tomato, sliced
- onion sliced
Instructions
- Combine all ingredients (except for the salt and butter) in a medium bowl and use your hands to combine.
- Form 4 patties with your hands or a burger press and add a thumbprint in the middle of each patty.
- Place burgers in the refrigerator while prepping toppings and heating the pan. Salt patties just before cooking.
- Add butter to the pan and turn to high heat.
- Let the butter sizzle, then add the patties to the pan and cook for 4 minutes on each side, flipping halfway through. Resist the urge to press the burgers with a spatula.
- If desired, add the cheese slices to the top of the burgers for the last 30 seconds of cooking. Cover the pan to melt the cheese quickly.
- Serve with toppings and homemade French fries or bean salad.
Notes
- I prefer an 80 lean/20 fat ratio for ground beef to get the juiciest burgers. But other options are fine if that’s not available.
- For the best results, add the salt to the burgers after they are formed and right before cooking. This keeps the salt from drawing out the moisture in the burgers.
- The thumbprint in the middle of the burger patty helps it cook more evenly and not shrink up as much.
- Cooking the burgers for 4 minutes on each side will give you a medium burger. For medium-rare burgers, cook on the second side for 3 minutes. And for medium-well burgers, cook for 5 minutes on the second side.
- Do not press the burgers down with the spatula while cooking, or you’ll lose the juices.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: American