The video linked above from Binging with Babish is a fantastic visual guide for mastering the timing.
Ingredients (Serves 4 people)
- The Beef:
- 1.25 lbs (about 550g) Ground Beef (80/20 ratio, or a custom freshly ground blend of chuck, short rib, and brisket)
- The Special Sauce:
- 1/2 cup Mayonnaise
- 1/2 cup Ketchup
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Smoked Paprika
- 2 tbsp Sweet Pickle Relish
- The Fixings & Buns:
- 4 Brioche or Potato Burger Buns (buttered)
- 4 slices American Cheese
- 1/2 head Iceberg Lettuce (finely shredded)
- 1 medium Red Onion (thinly sliced)
- 1 large Tomato (thinly sliced)
- Seasoning: Kosher salt, freshly cracked black pepper, and 1 tbsp vegetable oil (for the pan).
Step-by-Step Instructions
- Step 1: Whip up the special burger sauce In a small bowl, whisk together the mayo, ketchup, garlic powder, onion powder, smoked paprika, and sweet pickle relish until completely smooth. Set it aside in the fridge so the flavors meld together.
- Step 2: Prep the toppings and form patties Shred the iceberg lettuce, thinly slice your tomatoes and red onions. Divide your ground beef into 4 equal portions (about 4.5 to 5 oz each) and gently shape them into round patties. Don't pack the meat too tightly, or it will turn tough.
- Step 3: Toast the buns Spread a thin layer of butter on the cut sides of your burger buns. Toast them on a hot pan or griddle until deep golden brown. Set them aside on a plate.
- Step 4: Season and sear the beef Heat a tablespoon of vegetable oil in a heavy cast-iron skillet over medium-high heat until it just begins to smoke. Season the tops of your beef patties generously with kosher salt and black pepper right before placing them in the hot pan.
- Step 5: Flip, cheese, and steam Sear for 3 to 4 minutes until a deep brown crust forms on the bottom. Flip the patty over, immediately slap a slice of American cheese on top, and add a splash of water (about 1 tbsp) into the side of the pan. Cover with a lid for 30 seconds so the steam melts the cheese completely.
- Step 6: Assemble the burger Spread a generous dollop of special sauce on the bottom bun. Layer the shredded lettuce underneath the patty (this protects the bottom bun from getting soggy), place the cheesy beef patty on top, add tomato and onion slices, top with more sauce, and close with the top bun.
Kitchen Gadgets & Pro Tips
- Grind Your Own Beef Blend: Store-bought ground beef works fine, but grinding your own beef at home with a Heavy-Duty Electric Meat Grinder allows you to control the exact fat-to-meat ratio for maximum juiciness and a light, tender bite.
- Get the Hardest Smash & Sear: To ensure maximum pan contact and an incredible crust, use a Cast Iron Burger Press to press down firmly during the first few seconds of cooking.
- Never Overcook Your Meat: Don't guess when your beef is done! Using an Instant-Read Digital Meat Thermometer takes out all the guesswork, ensuring your burger reaches the exact medium-rare (130°F) or medium (140°F) doneness you want.