Classic Beef Burger

The secret to this juicy burger is using and 80/20 mix of beef and fat.
Time 35 minutes
Servings 4
Difficulty Easy





  • 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