Ingredients:

  • 1.5 lb (680g) Ground Beef (80/20 Ground Chuck)
  • 1 tbsp (15ml) Worcestershire sauce
  • 1 tbsp (15g) Unsalted Butter or Oil
  • 4 (100g) Brioche Buns
  • 4 slices (40g) Sharp Cheddar Cheese
  • 1 cup (30g) Crisp Iceberg Lettuce, shredded
  • 1 medium (120g) Tomato, sliced
  • 4 slices (40g) Red Onion, thinly sliced

Instructions:

  1. Place the ground beef in a bowl. Drizzle with Worcestershire sauce and gently toss with your fingertips—do not knead the meat.
  2. Divide the beef into 4 equal portions and lightly shape them into disks about 1 inch (2.5cm) thick. Using your thumb, press a shallow dimple into the center of each patty.
  3. Set the patties aside on a plate in the fridge for 10 minutes to firm up.
  4. Heat a cast iron skillet or outdoor grill over medium-high heat until a drop of water sizzles and evaporates instantly. Add the butter or oil.
  5. Place the patties in the pan; cook undisturbed for 3–4 minutes until a deep, mahogany-colored crust forms.
  6. Flip the burgers once and immediately place a slice of cheddar cheese on each patty. Cook for another 3–4 minutes for medium doneness (internal temp of 145°F / 63°C).
  7. Let the meat rest for 2 minutes. During this time, toast the brioche buns in the burger fat left in the pan until golden brown.
  8. Assemble the burgers by placing the patties on toasted buns and topping with shredded iceberg lettuce, sliced tomato, and red onion.