Three-Ingredient Quarter Pound Burger (Skillet)
A good quarter pound burger doesn't require much ingredients. In fact, making this burger only takes three ingredients. Check out the recipe here.
Equipment
- 12-inch cast iron or heavy-bottomed skillet
- Instant-read thermometer
- Wide spatula (thin-edged for getting under the crust)
- Aluminium foil (for resting)
- Rimmed plate or sheet pan (for resting patties)
Ingredients
- 1 pound ground beef 80/20 or grass-fed preferred, about 454g
- 1 teaspoon kosher salt or ¾ teaspoon fine sea salt, plus more to taste
- 1-2 tablespoons unsalted butter ghee or coconut oil may be substituted (optional — the beef fat may be sufficient), 14-28g
Instructions
- Divide the beef into 4 equal portions (about 4 oz / 113g each). Gently form each into a patty about ¾-inch thick — handle the meat as little as possible so the patties stay tender.1 pound ground beef
- 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.1 teaspoon kosher salt
- Heat a large skillet over high heat. Add a pat of butter or spoon of ghee or coconut oil if using.1-2 tablespoons unsalted butter
- 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.1 pound ground beef, 1 teaspoon kosher salt
- Cook patties for 3 to 4 minutes until a deep brown crust forms on the underside. Flip and cook another 3 to 4 minutes until the internal temperature reaches 160°F (71°C) on an instant-read thermometer. Use an instant-read thermometer to check doneness — ground beef is safe at 160°F (71°C) internal temperature. Remove from the skillet promptly to avoid overcooking during the rest.1 pound ground beef
- 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 rested for 3 to 4 minutes, they're ready to go on your bun. Resting lets the juices redistribute so they don't flood out on the first bite.
Notes
Storage: Cooked patties keep in an airtight container in the fridge for up to 3 days. Reheat in a cold skillet with a teaspoon of water, covered, over medium-low for 2–3 minutes per side.
Freezing: Raw formed patties freeze for up to 2 months — stack with parchment between each one, seal tightly, and thaw overnight in the fridge before cooking.
Substitutions: Swap butter for ghee or coconut oil for a dairy-free version. Use any ground beef with at least 15–20% fat for the best crust and juiciness.
Pro Tip: Don't press the patties while they cook — pressing squeezes out the juices and kills the crust you're building.
Safety: Always cook ground beef patties to an internal temperature of 160°F (71°C). Use an instant-read thermometer to check.
Nutrition
Serving: 1servingCalories: 313kcalCarbohydrates: 0.003gProtein: 20gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 2gCholesterol: 88mgSodium: 658mgPotassium: 307mgSugar: 0.003gVitamin A: 87IUCalcium: 22mgIron: 2mg
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