Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 1 tsp kosher salt
  • ½ tsp coarsely ground black pepper
  • 1 tbsp neutral oil
  • 4 brioche buns
  • 4 slices sharp cheddar or american cheese
  • 4 leaves iceberg lettuce
  • 1 large beefsteak tomato, sliced
  • ½ cup homemade burger sauce

Instructions:

  1. Gently divide the ground beef into four equal portions. Note: Don't pack them tight; keep the meat loose.
  2. Lightly shape them into patties approximately 1 inch thick. Make them slightly wider than the buns since they will shrink.
  3. Press a shallow indentation into the center of each patty with your thumb. Note: This prevents the burger from bulging in the middle.
  4. Heat a cast iron skillet over medium high heat with neutral oil until the oil shimmers.
  5. Season the patties generously with salt and pepper immediately before placing them in the pan. Note: Salting too early draws out moisture.
  6. Sear for 3-4 minutes without moving them until a deep mahogany crust forms.
  7. Flip the patties and immediately place a slice of cheese on each.
  8. Cook for another 3 minutes until an internal temperature of 145°F (63°C) is reached.
  9. Remove from heat and let the burgers rest on a plate for 2-3 minutes. Note: This lets the juices redistribute.
  10. Toast the buns in the remaining pan fat for 30 seconds per side until golden.