1lb ground Chuck
Kosher or Sea Salt to taste
Freshly ground black pepper to taste
4 Slices of Cheese (Your choice)
4 Hamburger Buns
Simon’s Secret Sauce (Any Flavor)
Toppings – optional to whatever you’d like: Lettuce, tomato, pickles, onion
- Place ground chuck in a medium-size mixing bowl and sprinkle with salt & pepper. Mix gently to combine, but don’t overwork the meat.
- Divide the meat into four equal portions.
- Place one portion on a plate and gently press it into a 1-inch, round patty. (The patty should NOT be smooth – leave some craggy edges and don’t press it too flat.)
- With your thumb or fingers, press a “moat”, approximately ¼-½ inch from the edge, around the circumference of the burger – be sure the edge of the burger is a little higher than the indentation. This will ensure the burger will flatten out while cooking. Repeat this process with each portion.
- Heat a large skillet over medium/high heat. When the pan is hot, carefully place the patties in the skillet (no need to grease skillet) leaving some space between each patty.
- Cook the burgers until nicely seared and they have browned halfway up the sides.
- Flip the burgers and cook to your liking. (*NOTE – To ensure all bacteria has been killed, the FDA recommends cooking burgers to an internal temperature of 160°F.)
- If adding cheese: remove the pan from the heat and place the cheese atop the burgers. Cover the skillet and allow the residual heat/steam to melt the cheese.
- Serve on toasted buns topped with your favorite toppings.