Cue easiest burger ever!
No, but really. Since Jay became a vegetarian-most-of-the-time and I’ve been pregnant or breastfeeding for evarrrrrrr, we’ve had some issues with me wanting to eat beef and having no one to share it with. The things I do for marriage, I mean, seriously.
I’m a huge burger fan, and I’m actually not a really big fan of fancy burgers that taste like other things. A chorizo taco burger? Why can’t I just have chorizo tacos? Nothing wrong with it, but I’m all about a super plain, classic burger. Regular.
These burgers are fast-food-ish but obviously way better, and because you season them in the skillet you can make one or ten with no extra effort – you throw in the meat, season it right there, smash it down. No mixing, forming patties, resting, nope. Burger in 10 minutes. These are cooked in butter for super crispy edges, and Sharp American is an absolute must. I don’t use American cheese ever, but on this burger other cheese just feels out of place.
You need ground beef, about 1/3 per burger (2 super thin patties). You need butter for cooking, salt and Worcestershire for seasoning, Sharp American for melting. Then toppings! Lettuce/tomato/onion/pickles, ketchup/mustard/mayo – anything you like! I think a squishy bun is a must here, but if you HAVE to use a fancy bun I suppose that’s ok.
This is so easy. Once you get everything out of the fridge you’re basically done. I use a cast iron skillet for these, but any skillet you like is just fine, or one of those double burner flat griddles if you’re fancy like that and making more than one or two burgers. Here’s what happens! We preheat a skillet to medium-high heat. Then we prep our toppings because this goes fast.
Add the butter to the skillet. We wait for it to melt/foam/brown a little bit.
Then, add the meat! Just two little balls that equal 1/3 pound total. Nothing fancy.
Sprinkle the meat with Worcestershire sauce and salt.
Then, use a spatula to SMASH these babies! Flatten them to slightly larger than the size of the bun you’re using.
After about 3 minutes, you should be able to see that the meat is browning and cooking on the first side. Flip the patties, and top each one with a slice of cheese.
Let the patties cook on the second side for just a minute or two, then stack them together to finish cooking the beef and melting the cheese.
I mean, is there anything more gorgeous than this? I don’t mean my cooking or photography skills (which suck), I mean the simplicity, the crusty beef, the gooey
plastic cheese, the crunchy veg.
It looks like a commercial, and tastes way better than anything you’ll get in a fast food restaurant. What on earth are you waiting for? Here’s your new go-to for every summer event, every boring Wednesday dinner rut, and lunch every day when your vegetarian husband is out of town.
What baby weight?
- 1 tablespoon butter
- 1/3 pound ground beef
- 1/2 teaspoon salt
- 1/2 teaspoon Worcestershire sauce
- 2 slices Sharp American cheese
- 1 hamburger bun
- sliced lettuce, tomato, onion, and pickles
- ketchup, mustard, mayo
- Preheat a skillet with the butter over medium-high heat. When the butter foams and browns slightly, put the beef into the skillet in 2 equal mounds. Sprinkle the beef with the salt and Worcestershire sauce.
- Use a spatula to press the beef into 2 thin patties, slightly larger than the bun you'll be using. After 3 minutes, flip the patties and top each one with a slice of cheese. Let cook for 2-3 minutes more to brown the beef, then stack the patties on top of each other.
- Serve on the bun with any toppings and condiments you like. Enjoy!