Ingredients
- 1 lb (450g) ground beef (preferably 80/20 for juiciness)
- 1 teaspoon kosher salt
- œ teaspoon black pepper
- œ teaspoon garlic powder
- œ teaspoon onion powder
- 1 teaspoon Worcestershire sauce (optional, but adds great flavor)
- 4 burger buns (brioche or classic sandwich buns)
- 4 slices of grilled chicken or beef steak (optional, for a double-protein twist)
Topping Suggestions (Customizable)
- 4 slices cheddar or provolone cheese
- 1 red onion, thinly sliced
- 1 tomato, sliced
- Leafy lettuce (romaine or green leaf)
- Dill pickles, sliced
- Caramelized onions (see tip below)
- Sautéed mushrooms
- Mustard, ketchup, mayo, or your favorite sauce
Instructions
Step 1: Prepare the Burger Patties
In a mixing bowl, combine ground beef, salt, pepper, garlic powder, onion powder, and Worcestershire sauce. Gently mix with your hands until just combinedâavoid overmixing as it can make the patties tough.
Divide the mixture into four equal parts. Form each into a round, flat patty about Ÿ inch thick. Press a slight indentation in the center of each patty with your thumb to help them cook evenly and prevent puffing.
Step 2: Preheat the Skillet or Grill Pan
Place a cast iron skillet or grill pan on medium-high heat. Let it get hot for about 3â4 minutes before adding any oil or meat. You want a good sear for that signature crust.
Optional: Add a light brush of oil to the pan to prevent sticking, especially if not using a non-stick surface.
Step 3: Cook the Patties
Place the patties onto the hot skillet. Cook without pressing down (resist the urge!) for 3â4 minutes on the first side. Flip carefully with a spatula and cook for another 3â4 minutes on the other side. For medium doneness, aim for an internal temperature of 160°F (71°C).
If adding cheese, place a slice on each patty during the last minute of cooking and cover the pan loosely with a lid to melt the cheese.
Step 4: Toast the Buns
While the patties rest for a few minutes off the heat, toast the buns in the same pan for 30â60 seconds until golden. This adds flavor and keeps the buns from getting soggy once you build your burger.
Step 5: Assemble Your Pub Burger
Start with the bottom bun, add a layer of lettuce to prevent bun sogginess, then the patty with melted cheese. Pile on your chosen toppingsâtomato slices, grilled onions, sautĂ©ed mushrooms, chicken or steak slices, pickles, and your favorite sauces. Cap it off with the top bun.
Â
Serve immediately while everything is warm and juicy.
Notes
Donât Overwork the Meat: Handling the ground beef gently helps preserve its tenderness. Mix only until the spices are combined.
Indent the Patty: The small thumbprint in the middle of the patty helps it stay flat while cooking rather than ballooning into a meatball.
Use a Meat Thermometer: For beginners, this is one of the best tools you can invest in. It ensures your burger is safely cooked without drying it out.
Chicken or Steak Add-ons: If using chicken or steak as a topping, slice it thinly and ensure itâs fully cooked and seasoned before adding. Grilled chicken with a touch of smoked paprika or garlic works especially well.
Melt the Cheese Right: Add cheese only in the last minute of cooking, and cover the pan lightly to help it melt faster and more evenly.
Caramelized Onions Shortcut: SautĂ© sliced onions in butter or oil over low heat for 10â15 minutes until golden brown. A pinch of sugar speeds up the process, though itâs optional.
Preventing Soggy Buns: Toasting the buns and placing lettuce underneath the patty helps absorb moisture from sauces and juicy meat.
Stuck Patties? If your burger sticks to the pan, donât force it. Let it cook a little longer. When itâs ready, it will release naturally.
- Prep Time: 10 minutes
- Cook Time: 15 minutes