Perfect Old School Burger

By SMorrissey

Cook's Note

Toppings
Sour-salty pickles, spicy onions, and shards of cool iceberg lettuce are the best counterpoints to this greasy-in-a- good-way patty.

Make Ahead
Thin patties freeze beautifully when layered with parchment in a freezer bag. After an hour at room temperature, they're ready for the griddle.

Ingredients

• Thin Burger
• Related: Hands Down, The 20 Grilling Recipes You Must Try This Summer
• 1 1/4 pounds coarsely ground beef chuck (70 percent lean)
• Coarse salt and freshly ground pepper
• 4 slices American cheese
• 4 teaspoons unsalted butter, softened
• 4 potato sandwich rolls
• 1/4 cup diced white onion
• 1 dill pickle, thinly sliced
• 1 cup shredded iceberg lettuce
• 4 teaspoons yellow mustard

Preparation

Step 1

1. Divide beef into 4 mounds, and evenly place on a 12-by-14-inch piece of plastic wrap. Place another piece of plastic on top. Roll into 5 1/2-inch patties, about 1/3 inch thick, with a rolling pin.

2. Heat a griddle or 2 large cast-iron skillets over medium-high. Season both sides of patties with salt and pepper. Cook patties, pressing with a spatula, 3 minutes. Reduce heat to medium, flip, and top with cheese. Cook 2 minutes.

3. Butter cut sides of rolls, and toast on griddle until edges just start to brown, about 1 minute.

4. Sandwich burgers in rolls with onion, pickle, lettuce, and mustard.