Classic American Burger

Method

1. 1Make special sauce: mix mayonnaise, ketchup, mustard, relish and vinegar. Refrigerate until needed.
2. 2Divide ground beef into 4 equal balls (about 175g each). Do not season or compress yet — handle the meat as little as possible to keep it tender. Refrigerate until the pan is ready.
3. 3Heat a cast-iron skillet or griddle over the highest heat for 3–4 minutes until smoking. Do not add oil — the beef's own fat is sufficient.
4. 4Season each beef ball generously with salt and pepper. Place in the pan and immediately smash flat with a heavy spatula to about 1cm thick. Press firmly and hold for 10 seconds. Do not move. Cook undisturbed for 2–3 minutes until a deep mahogany crust forms on the bottom — this Maillard crust is everything.
5. 5Flip once. Immediately place a slice of cheese on each patty; it melts in about 60 seconds from the residual heat. Cook about 1 minute more, then check the thickest patty with an instant-read thermometer pushed in from the side: ground beef is done at 71°C in the centre, and the juices run clear. Do not press down after flipping.
6. 6Toast buns cut-side down in the same pan for 30 seconds until golden. Spread special sauce on both bun halves.
7. 7Build the burger: bottom bun, sauce, lettuce, tomato, onion, patty with cheese, pickles, more sauce, top bun. Serve immediately — burgers wait for no one.