Preparation Method
- Heat the griddle to 450°F (230°C). Season beefpatties liberally with salt on both sides. Place on the griddle. Cook until browned on the bottom, about 4 minutes. Flip patties, cover the griddle, and cook until browned on the outside and medium inside, about 4 minutes more.
- Place buns on grill, cut sides down, and cook untilgolden brown, about 4 minutes.
- Assemble burgers and top each with a slice oftomato, 5 pickle chips, lettuce leaf, and red onion ring. Serve warm with condiments, if desired.
Variations
SPECIAL SAUCE CHEESEBURGER SLIDERS
Omit tomato, pickles, lettuce, onion, and condiments. Substitute 12 small slider buns for 4 soft hamburger buns. Form beef into 12 small patties; cook as directed. Top each patty with one-quarter slice of American cheese, 2 minutes before done. Serve patties in slider buns with a dollop of special sauce.Make the special sauce: In a bowl, stir together ½ cup (100 grams) mayonnaise, 1 tablespoon (12 grams) dill pickle relish, 1 tablespoon (26 grams) ketchup, 1 teaspoon (5 milliliters) Worcestershire sauce, ¼ teaspoon (1 milliliter) hot sauce, and ½ small shallot (14 grams), finely grated; refrigerate until ready to use.
LAMB BURGER
Omit tomato, pickles, lettuce, onion, and condiments. Substitute ground lamb for ground beef chuck. Season lamb with ½ cup (120 grams) minced red onion, 2 tablespoons (14 grams) smoked paprika, 4 garlic cloves, minced (12 grams), and 4 teaspoons (8 grams) ground cumin; shape into 4 patties and cook as directed. Top each burger with 1 slice feta cheese (28 grams), drizzle with olive oil, and sprinkle with chopped dill. Top with ¼ cup (6 grams) packed arugula before serving.
Pro Tip
Soft potato or sesame seed buns work best here to hold the burger together; avoid crunchy or tough bread, like sourdough or ciabatta.
