Ingredients:

  • 75 lbs Ground Beef (80/20 Chuck Blend), cold
  • 1 tsp Flaky Sea Salt (Maldon style)
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 Tbsp Worcestershire Sauce
  • 2 Tbsp Neutral Oil (e.g., Grapeseed or Canola)
  • 4 Brioche or Potato Buns
  • 1 Tbsp Unsalted Butter
  • 4 slices Sliced Mature Cheddar or Jack Cheese
  • 4 slices Beef Tomato, thickly sliced
  • 4 leaves Crisp Lettuce (Romaine or Iceberg), cleaned and dried
  • 4 thin rings Red Onion (optional)
  • Your Favourite Sauce (Ketchup, mayonnaise, mustard, or relish)

Instructions:

  1. Gently Combine Beef: Place the cold ground beef and Worcestershire sauce in a large bowl. Using very light hands (or a fork), gently mix the sauce into the meat. Do not overwork; overmixing activates the protein and leads to tough, dense burgers.
  2. Divide and Weigh: Divide the meat mixture into four equal portions (approx. 200g/7 oz each).
  3. Form the Patties: Lightly shape each portion into a patty, slightly wider than your bun, about 3/4 inch (2 cm) thick. Keep the sides smooth.
  4. The Dimple Trick: Using your thumb or the back of a small spoon, create a shallow indentation (a ‘dimple’) in the centre of each patty. This prevents the burger from bulging into a sphere as it cooks.
  5. Chill: Place the formed patties on the parchment-lined tray and chill in the fridge for a minimum of 30 minutes. This helps them retain their shape during cooking.
  6. Prep the Buns (Non-Negotiable): Melt the butter in a small pan. Lightly brush the cut sides of the buns with butter. Toast the buns, cut-side down, in a separate hot skillet until golden brown (about 60–90 seconds). Set aside.
  7. Heat the Pan: Place the cast iron skillet over high heat for 3–5 minutes until scorching hot. Add the 2 Tbsp of neutral oil.
  8. Season and Cook: Immediately before placing the burgers in the pan, season the tops liberally with salt and pepper. Place the seasoned-side down into the hot pan.
  9. First Side Cook: Cook undisturbed for 3–4 minutes to build a deep, brown crust. Season the unseasoned side.
  10. Flip and Finish: Flip the burgers. If you want medium doneness, cook for another 3–4 minutes. Do not press the burgers with the spatula (that releases the precious juices!).
  11. Add Cheese: In the final minute of cooking, place a slice of cheese on each patty. Cover the pan briefly with a lid or cloche to help the cheese melt perfectly.
  12. Rest (Crucial Step): Remove the burgers from the pan and let them rest on a rack or cutting board for 2–3 minutes. This allows the internal juices to redistribute.
  13. Assemble: Spread your chosen sauce onto the toasted buns, layer with lettuce, tomato, the rested patty, and red onion (if using). Serve immediately.