6ouncesground beef(The ideal ground beef for burgers should be 80% lean and 20% fat. I've found that 85% lean ground beef can also deliver a delicious burger but anything leaner than 90% will leave you with a dry and mostly tasteless burger.)
¼teaspoonkosher salt(If using regular table salt, use ⅛ teaspoon)
Place the ground beef on a plate and gently press it into a disk about 1-inch thick. With your fingers, gently press the middle of the patty to create an indentation. The patty should be slightly larger than your hamburger bun. Season each side with salt and pepper.
Heat the oil in a medium-sized skillet over medium-high heat, about 30 seconds.
Carefully place the patty in the skillet. Cook until the surface is browned, about 3 minutes. Slide a spatula under the burger and flip to cook the other side until the desired doneness is reached, about 2 to 5 minutes. Note: The FDA recommends cooking ground meat to an internal temperature of at least 160°F (71°C).
Place the cooked hamburger patty on a plate and top with a slice or two of cheese, if using. Cover the plate with aluminum foil and let the patty rest for 5 to 10 minutes.
Place the patty on one half of the hamburger bun and finish with your favorite burger toppings and the other half of the bun.
Notes
Minimize Handling: Gently form the beef into patties with minimal handling to maintain a juicy texture. Aim for uneven edges for a better sear.
Shrinkage Expectation: Patties typically shrink by 20% when cooked, so avoid overworking the meat to reduce excess shrinkage.
Temperature Check: Use an instant-read thermometer to ensure proper cooking. Let the patty rest for 5 minutes post-cooking for continued internal cooking.
Bun Toasting: After cooking the burger, toast the bun halves on low heat in the same pan to soak up flavors and add crispiness.
Recipe Scaling: Easily double or triple the ingredients if you're making multiple burgers.
Storing LeftoverHamburgers: Keep leftover burgers in an airtight container in the fridge for up to 3 days.
Freezing Hamburger Patties: For unused ground beef, shape into patties, wrap in plastic, and freeze for up to 3 months.
Burger Cooking Times*Medium-Rare (red in the middle): 6 minutes total - 125-130 degrees F / 51-54 degrees C* Medium (light pink in the middle): 7 to 8 minutes total - 135-140 degrees F / 57-60 degrees C* Medium-Well (brown with a hint of pink in the middle): 9 minutes total - 145-150 degrees F / 62-66 degrees C* Well Done (brown center, no pink): 10 minutes total - 150-160 degrees F / 66-71 degrees C