How to Make Perfect Burger Patties
Our square patties fit just right on standard slider buns. Working on a piece of parchment paper, pat 1 1/4 pounds ground beef chuck into a 6-by-8-inch rectangle. Cut into twelve 2-inch squares; refrigerate at least 20 minutes.
Season with 3/4 teaspoon kosher salt, and pepper to taste. Heat a large cast-iron skillet over medium-high heat; add 1 tablespoon butter and let melt. Cook the patties until a crust forms, about 2 minutes per side, topping with cheese after flipping, if desired.
These come with a surprise inside: oozy melted cheese. Gently shape 1 1/2 pounds ground beef chuck into 4 balls. Press your thumb halfway into each to form a well. Pack 2 tablespoonfuls of shredded cheese into the middle of each ball. Shape the meat around the cheese and gently form into 3/4-inch-thick patties. Chill at least 30 minutes.
Preheat a grill to medium high and oil the grates. Season the patties with salt and pepper and grill 5 to 6 minutes per side.
We modeled our thin patties after those at popular burger joints. Line an inverted baking sheet with parchment paper. Season 1 pound ground beef chuck with salt and pepper; form into 4 balls and set on the pan. Cover the meat with parchment and flatten with another baking sheet. Chill 1 hour.
Heat a cast-iron skillet over medium-high heat and brush with oil. Cook the patties until a crust forms, 2 to 3 minutes per side; continue cooking until browned, 1 more minute per side, topping with cheese during the last minute, if desired.
These bistro burgers weigh a half pound each. Divide 2 pounds ground beef chuck into 4 pieces. Toss each piece back and forth between your hands to form a 1-inch-thick patty (do not overwork). Sprinkle generously all over with kosher salt; let sit 10 minutes at room temperature.
Preheat a grill to medium high and oil the grates. Grill the burgers, covered, about 6 minutes per side, topping with cheese during the last 3 minutes, if desired. Let rest 2 minutes before serving.
(Photographs by Levi Brown)