The secret to these burgers—inspired by those found at diners and roadside stands—is their uniform thickness and rough-around-the-edges shape, achieved with a rolling pin. Beef chuck with twenty percent fat will produce the juiciest burgers.
Recipe information
Yield
makes 4
Ingredients
Preparation
Step 1
Heat broiler. Divide meat into four equal parts and gently pat into a round shape; place each between two layers of plastic wrap. Using a rolling pin, roll out beef to 1/4-inch-thick patties.
Step 2
Spread all bun halves with butter; place on a baking sheet, buttered side up, and lightly toast under the broiler.
Step 3
Heat a large cast-iron skillet or griddle over high. Generously season patties on both sides with salt and pepper. Working in batches, cook patties 1 to 2 minutes. Flip and top with cheese; cover and cook 1 to 2 minutes more, until cheese is melted. To serve, place burgers on buns, and layer with desired toppings.
