- 1 1/2 lb wagyu ground beef
- Salt and freshly ground pepper
- 4 slices cheese, such as Cheddar or American
- 4 sturdy hamburger buns, such as ciabatta
- Ketchup (optional)
- Mustard (optional)
- 4 leaves lettuce
- Pickles (optional)
- Tomato slices (optional)
- Onion slices (optional)
Divide beef into 4 (6 oz) patties, forming a dimple in center of each patty. Liberally season with salt and pepper.
Prepare a grill pan or grill over medium-high heat. Add patties and cook until first side is browned, about 5 minutes. Turn over patties and continue to cook until an instant-read thermometer reads 140°-160°, depending on desired doneness. Top burgers with cheese, if using, 5 minutes before done.
Transfer to a plate to rest, about 5 minutes.
Meanwhile, toast buns until lightly golden brown. Top with desired condiments and toppings.
Secrets for Perfect Burger:
- Hamburger meat ideally should have at least 20% fat content.
- Keep meat cold while forming into patties tenderly.
- Form a slight dimple in the center of patties to maintain round shape while cooking.
- Season after patties are formed, within minutes of the time they’re going to be cooked.
- Liberally season with salt and pepper.
- Feel free to flip burgers several times.
- Use a thermometer to test for doneness.
- 140° for medium (totally pink, starting to dry out)
- 150° for medium-well (grayish-pink, significantly drier)
- 160°F (71°C) and above for well-done (completely gray, very little moisture)
- Select a sturdy bun