The Classic Hamburger
Classic Hamburger
This is how a hamburger should taste. No tricks, no towering stacks. Simply seasoned beef, cooked for crust, and built with intent.
The patty is seasoned with sea salt, cracked black pepper, garlic, celery seed, ground mustard, and smoky paprika, then seared in a cast iron skillet. Served on a toasted brioche bun, it's finished simply with structure and flavor taking priority over excess.
Estimated time: 15-20 minutes from start to finish. Serves 2
Watch my video to follow along step-by-step.
Ingredients:
For the patties:
12 oz (300 g) 80/20 ground beef (or 20% fat minced beef)
½ clove garlic, microplaned
½ tsp sea salt
¼ tsp cracked black pepper
¼ tsp celery seed
¼ tsp ground mustard
¼ tsp smoked paprika
1 tsp Worcestershire sauce (optional)
Pinch of cayenne pepper (optional)
To cook:
1 tsp neutral oil (for the pan)
Cast iron skillet or heavy-bottomed pan
To serve:
2 brioche buns, halved and lightly toasted
Condiments of choice (e.g. mustard, ketchup, aioli)
Optional toppings: lettuce, tomato, pickles, onion
Method
Season the Beef
In a bowl, gently mix the ground beef with garlic, salt, pepper, celery seed, mustard, smoked paprika, and Worcestershire sauce (if using).
Do not overmix—just enough to distribute the seasoning.Form the Patties
Divide into 2 equal portions (about 6 oz / 150 g each). Form into patties about ¾ inch (2 cm) thick with a slight dimple in the centre to prevent puffing.Preheat the Pan
Heat a cast iron skillet over medium-high heat until hot. Add the oil and swirl to coat.Cook the Patties
Place patties in the pan and do not press them. Sear for 3–4 minutes per side, turning once, until a crust forms and desired doneness is reached.Rest the Patties
Remove from heat and let rest for 3–4 minutes on a warm plate.Toast the Buns
While the patties rest, toast the brioche buns cut-side down in the pan until golden.Assemble and Serve
Add condiments to the toasted buns, place the rested patties, and finish with your preferred toppings. Serve immediately.
