Ingredients:

  • 5 lb (680 g) Ground Beef (Cold, 80/20 Chuck)
  • 5 tsp Kosher Salt (Flaky)
  • 1 tsp Freshly Ground Black Pepper
  • 4 Brioche or Potato Buns
  • 1 Tbsp Unsalted Butter (softened)
  • 4 slices Sharp Cheddar or American Cheese
  • 4 leaves Iceberg or Romaine Lettuce
  • 1 large Tomato, sliced 1/4 inch thick
  • 8–12 slices Dill Pickles
  • 4 Tbsp The Signature Sauce (Equal parts mayonnaise, ketchup, and Dijon mustard)

Instructions:

  1. Gently Mix the Meat: Place the cold ground beef in a bowl. Using very light hands, loosely divide the meat into four equal portions (approx. 6 oz / 170 g each). Do not add salt or pepper yet. Minimal handling is key to a tender burger.
  2. Form the Patties: Form each portion into a patty slightly wider than the bun (about 4.5 inches / 11 cm), ensuring the thickness is even (about 1 inch / 2.5 cm).
  3. The Dimple Trick: Use your thumb to create a deep indentation (a dimple) in the centre of each patty. This prevents the patty from bulging and forming a dome shape while cooking.
  4. Chill and Set: Place the patties on a parchment-lined tray, separating them with more parchment paper. Chill in the refrigerator for a minimum of 30 minutes to firm up the fat.
  5. Prep the Buns: While the meat chills, preheat your skillet/griddle over medium heat. Spread a thin layer of softened butter on the cut sides of the buns.
  6. Toast: Place the buns cut-side down on the heat source for 1–2 minutes until golden brown and crisp. Remove and set aside.
  7. Season and Heat: Take the patties out of the fridge. Season the tops generously and evenly with the specified amounts of kosher salt and black pepper. Increase the heat source to medium-high or high.
  8. Sear: Place the patties seasoned-side down on the hot cooking surface. Season the raw side immediately. Do not touch them for 3–4 minutes to develop the Maillard reaction (the deep crust).
  9. Flip and Finish: Flip the burgers once. Cook for the remaining time, checking the internal temperature with the thermometer (e.g., 145°F / 63°C for Medium-Rare). Resist the urge to press the patties.
  10. Cheese and Melt: 1 minute before reaching the desired temperature, place a slice of cheese on each burger and cover the pan or griddle quickly to help the cheese melt perfectly.
  11. Rest: Once the burger reaches the target temperature, remove it from the heat and let it rest on a cutting board for 3–5 minutes. This allows the juices to redistribute.
  12. Build: Spread the signature sauce liberally on both sides of the toasted bun. Layer the bottom bun with lettuce, tomato, pickles, and finally, the rested burger patty. Top with the crown of the bun and serve immediately.