Hamburgers

Ingredients

• 1 1/2 pounds 80%-lean ground beef, kept refrigerated until shaping
• 3/4 teaspoon fine sea salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon neutral oil
• 4 hamburger buns, split
• 4 slices cheddar cheese, optional
• 4 lettuce leaves
• 1 medium tomato, cut into 4 thick slices
• 8 pickle slices
• 4 tablespoons ketchup, optional

Method

1. 1

   Step 1. Allow about 45–55 minutes. Use a 12-inch heavy skillet, a clean plate, an instant-read thermometer. The 48-minute estimate uses two batches of two burgers in a 12-inch skillet, plus bun toasting and a brief rest. Every patty must reach 160°F (71°C); color is not a doneness check.

2. 2

   Step 2. Divide the cold beef into four equal portions without kneading it. Gently shape patties about 3/4 inch thick and slightly wider than the buns. Press a shallow dimple into each center. Season both sides with the salt and pepper just before cooking.

3. 3

   Step 3. Heat the skillet over medium-high heat and brush with the oil. Cook two patties at a time with space around them. Cook for 4–5 minutes on the first side, then turn once. Do not press them down.

4. 4

   Step 4. Cook the second side for 3–5 minutes, or longer as needed, until each patty reaches 160°F (71°C) at the center; insert the probe horizontally from the side. Add cheese during the final minute if using. Move the first batch to a clean plate and cover loosely while cooking the second batch. Each patty should rest at least 3 minutes before serving.

5. 5

   Step 5. Carefully pour off excess grease, reduce the skillet heat to medium and briefly toast the cut sides of the buns in batches while the final patties rest. Build each burger with one lettuce leaf, one tomato slice, a patty, two pickle slices and 1 tablespoon ketchup if using. Serve promptly.