Step 1

Place ground chuck in a medium-size mixing bowl and sprinkle with salt & pepper. Mix gently to combine, but don’t overwork the meat.

Step 2

Divide the meat into four equal portions.

Step 3

Place one portion on a plate and gently press it into a 1-inch, round patty. (The patty should NOT be smooth – leave some craggy edges and don’t press it too flat.)

Step 4

With your thumb or fingers, press a “moat”, approximately ¼-½ inch from the edge, around the circumference of the burger - be sure the edge of the burger is a little higher than the indentation. This will ensure the burger will flatten out while cooking. Repeat this process with each portion.

Step 5

Heat a large skillet over medium/high heat. When the pan is hot, carefully place the patties in the skillet (no need to grease skillet) leaving some space between each patty.

Step 6

Cook the burgers until nicely seared and they have browned halfway up the sides.

Step 7

Flip the burgers and cook to your liking. (*NOTE - To ensure all bacteria has been killed, the FDA recommends cooking burgers to an internal temperature of 160°F.)

Step 8

If adding cheese: remove the pan from the heat and place the cheese atop the burgers. Cover the skillet and allow the residual heat/steam to melt the cheese.

Step 9

Serve on toasted buns topped with your favorite toppings.

Step 10

Enjoy!