- 2 lbs Ground chuck, preferably 80/20
- To taste Salt
- To taste Black pepper, freshly ground
- 1 tbsp Neutral oil
- 4 Hamburger buns, buttered and toasted
- To taste Ketchup
- To taste Mayonnaise
- Preheat oven to 95°C / 200°F.
- Divide beef into four even 225 g / ½ lb portions. Form into four 10 cm / 4” wide patties, leaving a slight depression in the center of each.
- Season with salt and black pepper and place patties on wire rack set in a rimmed baking sheet.
- Place in preheated oven and cook until center of each patty reaches an internal temperature of 50°C / 120°F, about 20 to 25 minutes.
- In a large pan or cast iron skillet, heat neutral oil over high heat until smoking. Add patties and cook until a browned crust develops on the first side, about 1 minute. Flip patties. Cook until second side develops brown crust, about 1 additional minute.
- Transfer patties to buns and garnish with ketchup and mayonnaise. Serve.
- 80/20 ground beef means that it’s 80% lean, 20% fat
- The temperature listed should result in a medium-rare burger. Adjust to suit your preference (110°F for rare, 135°F + for medium well to well)
- Add any additional burger garnishes and condiments you wish (i.e. lettuce, onion, tomato, pickle)
- Add cheese slices at the time of searing, if desired
- Serve with fries or a salad if desired