Salt and Pepper Buffed Hamburg Sandwich

1.In a medium bowl, gently mix the ground beef with the kosher salt and freshly cracked black pepper until just combined. Do not overwork the meat.

2.Divide the beef mixture into two equal portions and shape each into a patty slightly wider than your buns (about 1.5 cm thick). Press a small indentation in the center of each patty to prevent puffing during cooking.

3.Heat a large skillet or cast iron pan over medium-high heat. Add the vegetable oil and butter, swirling to coat the surface.

4.Once the butter is foaming, add the patties. Sear for 3-4 minutes on the first side without moving, until a deep brown crust forms. Flip the patties and cook for another 2-3 minutes for medium doneness. (If using cheese, add a slice to each patty in the last minute and cover to melt.)

5.While the patties cook, slice the buns and lightly toast them in a dry pan or toaster until golden.

6.Spread mayonnaise on the cut sides of each bun. Layer lettuce and tomato slices on the bottom bun. (Add pickles and onion if using.)

7.Place the hot patty on top of the vegetables, then close with the top bun. Serve immediately while hot and crispy.