Hamburger Recipe

Form the patties

Divide the ground beef into four equal portions (about 4 oz / 110 g each). Gently shape each portion into a 3.5–4 inch wide patty about 1/2 inch thick, taking care not to overwork the meat. Make a shallow 1/2-inch-wide indentation in the center of each patty with your thumb to reduce puffing when cooking.

Season

Season both sides of each patty evenly with kosher salt and freshly ground black pepper just before cooking.

Cook the patties

Heat a large nonstick skillet or cast-iron pan over medium-high heat. Add 1 tablespoon neutral oil and swirl to coat. When the oil is shimmering, add the patties (do not overcrowd; cook in batches if necessary). Cook for 3–4 minutes on the first side without moving so a crust forms. Flip and cook 2–3 minutes on the second side for medium (adjust time ±1 minute for desired doneness).

Melt the cheese

About 30–45 seconds before the patties finish, place one slice of American cheese on each patty. Cover the pan briefly with a lid or aluminum foil to help the cheese melt (about 30–45 seconds). Remove patties to a plate and let rest 1–2 minutes.

Toast the buns

While patties cook or after they rest, spread softened butter on the cut sides of each bun. Place buns, buttered side down, in a clean skillet over medium heat for 30–60 seconds until golden and slightly crisp. Alternatively, toast under a broiler for 45–60 seconds, watching closely.

Assemble hamburgers

Place the bottom bun on a plate, add a cheeseburger patty, then top with 2 pickle slices, about 1/4 cup shredded lettuce (or a smaller pinch for kids), and a teaspoon each of ketchup and mustard (adjust as desired). Top with the bun crown. Repeat for remaining burgers.

Offer extra ketchup, mustard, and pickle slices on the side so each child can add what they like. Keep shredded lettuce separate for children who prefer no greens.