USA · Meat Dishes
Hamburger Patties
80/20 ground beef seasoned with salt, pepper and Worcestershire, cooked two ways: as a thick classic patty with a thumb-print dimple to stay flat, or as a smash burger pressed thin on screaming-hot cast iron for maximum…
Ingredients
- ground beef600 g
- Worcestershire sauce1 tbsp
- garlic powder0.5 tsp
- salt1 tsp
- black pepper0.5 tsp
Method
- 1Combine the Worcestershire sauce and garlic powder in a large bowl. Add the ground beef and mix gently with your hands until just combined — overworking makes the patties tough and dense. Do not add salt yet.
- 2FOR CLASSIC THICK PATTIES: Divide into 4 equal balls (about 150 g each). Press each ball into a disc roughly 2 cm thick and slightly wider than your bun — they shrink during cooking. Press a deep thumbprint into the center of each patty. This prevents the middle from puffing up. Refrigerate for 15 minutes.
- 3Season both sides generously with salt and pepper just before cooking. Heat a cast iron skillet or grill over high heat until very hot. Cook 3–4 minutes per side without pressing or moving to build the crust, then check the center with an instant-read thermometer: ground beef needs 71°C. If it is not there yet, lower the heat to medium and keep turning every minute until it is. Rest 3 minutes before serving.
- 4FOR SMASH BURGERS: Divide the beef into 4 loose balls (about 150 g each). Do not compact them. Refrigerate until needed — cold beef smashes better.
- 5Heat a cast iron skillet over the highest heat possible until it visibly smokes. Place one ball in the pan, season with salt and pepper, immediately cover with a sheet of parchment paper and press firmly with a heavy spatula or small pot until 6–8 mm thin. Hold pressure for 10 seconds.
- 6Cook undisturbed for 90 seconds until the edges are visibly brown and crispy. Scrape and flip — get under the crust. Add a slice of American cheese. Cook 60 more seconds. Serve immediately on a toasted bun.