Home Turf (beef, lamb, chicken etc) Burger Recipes Three-Ingredient Quarter Pound Burger

Three-Ingredient Quarter Pound Burger

by Jennifer McDonald
quarter pound burger

What’s the key to a great quarter pound burger? First and foremost, the meat. It comes as no surprise that the quality and composition of the meat makes or breaks a burger. It needs to have a decent amount of fat and should be grass-fed & pastured — in my experience, the grass-fed/pastured stuff has far superior flavour and texture. Plus, it’s better for you. 

So you’ve got your quality beef in hand; now you need to add a bunch of seasonings, diced onion, and other ingredients to it, right? Wrong. I mean, you can add that stuff, but the only thing great meat really needs is salt.

Speaking of cooking, a quarter pound burger must be cooked on a grill over an open flame, right? Wrong again. I’ve found that a skillet on high heat makes for a juicier burger with a nice salty crust. And, if you’re feeling saucy, cooking it in a bit of butter or coconut oil puts it over the top.

quarter pound burger

Three-Ingredient Quarter Pound Burger

Jennifer McDonald
A good quarter pound burger doesn't require much ingredients. In fact, making this burger only takes three ingredients. Check out the recipe here.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 363 kcal


  • 1 pound ground beef grass-fed
  • 1 pinch kosher salt fine ground, or sea salt
  • 3 tablespoons butter pastured butter, ghee, or coconut oil (optional)


  • Form beef into patties into 4 portions. Don’t overwork the meat! Be gentle with it, and only handle it as needed to form patties that are packed just enough to hold together.
  • Set patties in a single layer on a plate. Shower each patty with salt, quite generously. Seriously, don’t be afraid of the salt here – it is the only seasoning for the meat.
  • Heat a large skillet over high heat. Add a pat of butter or spoon of ghee or coconut oil if using.
  • Place 2 burger patties in the skillet, salt side down. Sprinkle each patty with a bit more salt. You want to get a good crust on these, so don’t overcrowd the pan and allow the burgers to steal heat from each other. It’s better to work in a couple of batches.
  • Cook patties for 3 to 5 minutes until you have a nice deep brown crust. Flip and cook another 5 to 7 minutes. The cooking time heavily depends on a few factors, including the type of skillet you use, the thickness of your burger, and the doneness you prefer. I like my burgers pink inside, which means they are done when they still have some spongy bounciness to them, not super squishy, but not hard (real technical, I know).
  • Transfer patties to a plate and loosely cover with foil. Repeat above cooking steps with remaining patties.
  • Resting is not just for steak cuts – burgers benefit from a few minutes of downtime too. Once your burgers have chillaxed for 4 to 5 minutes, they are ready to go on your bun.


Calories: 363kcalCarbohydrates: 0.01gProtein: 20gFat: 31gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gTrans Fat: 2gCholesterol: 103mgSodium: 153mgPotassium: 309mgSugar: 0.01gVitamin A: 262IUCalcium: 23mgIron: 2mg
Did you give this recipe a whirl?We’re all ears to hear about your results!

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