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Frank's Perfect Burger
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A detailed guide by professional chef and culinary instructor Frank Proto on how to make the best burgers at home using simple techniques and quality ingredients.
00:08:00 total
Serves 4
easy
Meat Main Course
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Ingredients
- 80/20 ground beef - 1 pound (80% meat, 20% fat, for a juicy and flavorful burger)
- salt - to taste (to season the burgers right before cooking)
- onion - 1 large (sliced into half moons for caramelizing on the burger)
- white American cheese - 4 slices (sliced, not wrapped in plastic, for melting on the burger)
- lettuce - as needed (for adding crunch and contrast in temperature)
- ketchup - equal part to mayonnaise (combined with mayonnaise for the burger sauce)
- mayonnaise - equal part to ketchup (combined with ketchup for the burger sauce)
- dill pickles - as needed (mini dill pickles sliced into coins for even distribution)
- neutral oil - as needed (for coating the pan before cooking the burgers)
- potato buns - 2 (for serving, steamed over the cooking burgers)
Instructions
- Form the Patties: Divide 1 pound of 80/20 ground beef into four equal parts and form into patties, making them slightly larger than your buns to account for shrinkage.
- Prepare the Toppings: Slice one large onion into half moons and slice mini dill pickles into coins. Prepare lettuce and slice cheese if not pre-sliced.
- Cook the Burger: Heat a stainless steel pan with a coating of neutral oil. Season the patties with salt and cook over medium-high heat for 6-8 minutes, adding onions on top mid-way and cheese towards the end until melted. Steam the potato buns over the burgers in the final minutes of cooking.
- Assemble the Burger: Mix equal parts ketchup and mayonnaise to create a sauce. Spread the sauce on the bun bottoms, add pickles, the cooked burger with cheese and onions, lettuce, and the top bun. Serve immediately.
