Classic Burger

Ingredients

• 0.45 kg Ground Beef (80/20 lean-to-fat ratio, chilled)
• 2 pieces Burger Buns (Soft sandwich buns, toasted lightly before serving)
• 2 slices American Cheese (Standard processed cheese, sliced)
• 0.25 cup White Onion (Thinly sliced)
• 4 leaves Iceberg Lettuce (Thinly sliced or torn)
• 2 tbsp Mayonnaise (Full‑fat)
• 1 tbsp Ketchup
• 1 tsp Yellow Mustard
• 1 tsp Salt (Kosher or sea salt)
• 0.5 tsp Black Pepper (Freshly ground)

Instructions

1. Prepare the Simple Burger Sauce

   In a mixing bowl combine mayonnaise, ketchup, mustard, a pinch of salt, and a pinch of black pepper. Stir until smooth.

   Time: PT3M

2. Slice Onion and Lettuce

   Thinly slice the onion into half‑rings and tear or slice the lettuce leaves into bite‑size pieces.

   Time: PT4M

3. Form and Chill Patties

   Divide the chilled ground beef into four equal portions (about 113 g each). Lightly shape each into a loose ball; do not over‑work. Place on a plate and refrigerate for 5 minutes while the pan heats.

   Time: PT5M

4. Preheat Skillet

   Place the cast iron skillet over medium‑high heat and let it become very hot (about 400°F).

   Time: PT2M

   Temperature: 400°F

5. Smash the Patties

   Place two meat balls in the skillet, leaving space between them. Using the sturdy spatula, press each ball firmly until it is about 1 cm thick. Cook without moving for 2 minutes, then flip, add a slice of American cheese on each, and cook another 1 minute.

   Time: PT3M

   Temperature: 400°F

6. Toast the Buns

   While the second side cooks, split the buns and place the cut sides down on the skillet for 30 seconds until lightly golden.

   Time: PT1M

   Temperature: 400°F

7. Assemble the Burgers

   Spread a generous spoonful of the prepared sauce on the bottom bun, add lettuce, a cheese‑topped patty, onion rings, then the top bun. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

620

Protein

32 g

Carbohydrates

45 g

Fat

32 g

Fiber

2 g

Ingredient Substitutions

• Instead of Ground Beef: Ground turkey, Ground bison
• Instead of Burger Buns: Potato rolls, English muffins
• Instead of American Cheese: Cheddar, Swiss
• Instead of White Onion: Yellow onion, Red onion
• Instead of Iceberg Lettuce: Romaine lettuce, Butter lettuce
• Instead of Mayonnaise: Greek yogurt, Aioli
• Instead of Ketchup: Tomato paste diluted with water
• Instead of Yellow Mustard: Dijon mustard, Spicy brown mustard
• Instead of Salt: Seasoned salt
• Instead of Black Pepper: White pepper

Equipment Needed

• Cast Iron Skillet
• Sturdy Spatula
• Mixing Bowl
• Chef's Knife
• Cutting Board
• Measuring Spoons
• Plate (optional)

Critical Steps — Do Not Skip

• Mixing the burger sauce to achieve a balanced flavor.
• Keeping the meat cold before smashing for a proper crust.
• Ensuring the skillet is hot enough before smashing the patties.
• Pressing the patties quickly and evenly for uniform thickness.

Chef Tips from the Video

• Use a piece of parchment paper between the spatula and meat when smashing to prevent sticking.
• Season the meat balls with a light sprinkle of salt just before smashing for better flavor penetration.
• For extra juiciness, press the patty only once; avoid re‑pressing after the flip.

Troubleshooting

Storage

Refrigerator: Store leftover cooked patties in an airtight container for up to 3 days. Sauce lasts 5‑7 days.

Freezer: Raw patties can be frozen for up to 2 months; thaw in refrigerator before cooking.

Room temperature: Assembled burgers should be eaten within 2 hours; otherwise refrigerate.

Make-Ahead Tips

• Form and refrigerate the raw patties up to 24 hours in advance.
• Prepare the burger sauce a day ahead; store in a sealed jar.

Frequently Asked Questions