Step 1: Prepare the sauce, toppings and beef patties

STEP 1 OF 3

Prepare the sauce, toppings and beef patties

Set out a large heavy skillet or griddle, ideally 12–14 inches across with enough flat cooking area for four patties, a wide spatula, a small bowl, a kitchen scale and an instant-read thermometer. Have a clean plate ready for the cooked burgers. If your pan only fits two patties comfortably, cook in two batches rather than squeezing them together.

Mix 4 tablespoons mayonnaise, 2 tablespoons ketchup and 2 teaspoons yellow mustard in the bowl. Refrigerate the sauce while you prepare the other ingredients. Wash and dry 4 lettuce leaves. Cut 1 medium tomato into 4 broad slices and 1 small red onion into thin rings; use about 40 g of the onion. Drain 12 dill pickle slices and pat the tomato lightly with paper towel so excess moisture does not soak the buns.

Divide 680 g (1½ lb) cold 80/20 ground beef into four equal 170 g (6 oz) portions. Gently form each into a patty about 4 inches wide and ¾ inch thick, slightly wider than your buns. Make a shallow thumbprint in the center to reduce doming. Avoid kneading, squeezing or adding sauce to the meat: overworking makes a dense burger. Keep the patties refrigerated while you toast the buns, and wash your hands and any surfaces that touched raw beef.

Ingredient choices and substitutions

Four slices of mild or medium cheddar, about 20 g each, give a clear cheese flavor. American-style cheese melts readily too; use the same number of slices. Brioche, potato or plain hamburger buns can replace sesame buns. Use dairy-free slices if needed and check the buns and sauce labels for your requirements. This recipe's cooking guidance is for beef; ground poultry needs a different safe endpoint.

For a sharper sauce, replace the yellow mustard with the same quantity of Dijon. For less onion bite, rinse the sliced onion under cold water and dry it thoroughly. Keep the measured toppings modest so the finished burger is easy to hold.