Pescatarian Classic Hamburger
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Learn more āIngredients
4 servings
For the patties
- 1 Ā½ lb ground beef (80/20)
- 1 tsp kosher salt
- Ā½ tsp black pepper, freshly ground
- Ā½ tsp garlic powder
- 1 tbsp neutral oil (such as canola or vegetable oil)
- 4 slices american cheese or cheddar cheese
Chef's tipShred it and warm it gently; dairy-free cheddar melts best baked into a dish.
For serving
- 4 hamburger buns
- 1 tbsp unsalted butter, softened
- 4 leaves green leaf or iceberg lettuce
- 1 large tomato, sliced into 4 rounds
- Ā½ white onion, thinly sliced into rings
- 4 tbsp yellow mustard
- 4 tbsp ketchup
- 4 tbsp mayonnaise (optional)
- 8 dill pickle slices (optional)
Instructions
- 1
Divide the ground beef into 4 equal portions (about 6 oz each). Gently form each into a patty roughly 4 inches wide and 3/4 inch thick ā handle the meat as little as possible to keep the texture loose. Press a shallow dimple in the center of each patty with your thumb to prevent doming during cooking. Season both sides generously with the salt, pepper, and garlic powder.
- 2
Heat a 12-inch cast iron skillet over medium-high heat until a drop of water evaporates on contact, about 2 minutes. Add the oil and swirl to coat.
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