Diner Burgers
Updated July 29, 2025
Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 20 minutes
- Prep Time
- 10 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
20 to 24 ounces freshly ground beef, at least 20 percent fat
Salt and freshly ground black pepper
A few teaspoons of neutral oil or clarified butter
4 to 8 slices cheese of your choice
4 soft hamburger buns, toasted
Toppings and condiments, as desired
Preparation
- Step 1
Place the beef on a parchment-lined rimmed baking sheet and divide it into 4 even piles. Without lifting the meat, gently shape it into 4 patties, each about ½ inch wider than the burger buns, pressing the meat together just enough to make the patties hold. Do not overwork them. Make a shallow indentation in the center of each patty to prevent bulging as they cook.
- Step 2
Season the top side generously with salt and pepper. Use a thin metal spatula to flip the patties and season the second side, then refrigerate until ready to cook.
- Step 3
Heat the oil or clarified butter on a griddle or in a large skillet over medium-high until shimmering. Use the spatula to carefully add the patties and cook, flipping occasionally, until an instant-read thermometer inserted into the center registers 110 degrees Fahrenheit (43 degrees Celsius), about 5 minutes. Add cheese and continue cooking until the cheese is melted and the burgers reach 125 degrees Fahrenheit (52 degrees Celsius) for medium-rare or 135 degrees Fahrenheit (57 degrees Celsius) for medium — about 1 minute more.
- Step 4
While the burgers cook, dress the toasted buns however you like them. (For more stability, you can put mayo or a mayo-based sauce on the bottom and top bun, then place the toppings on the bottom bun.) Transfer the cooked burger patties to the buns. Close the burgers and serve.
Private Notes
Comments
Spread thin layer of mayo on buns and toast in the pan before you add the oil to cook the burgers. You’ll never go back.
You look at it and think: What kind of human jaw was this built for? To take a bite, you’d have to unhinge your jaw like a python going after a wild boar. One chomp and the whole thing collapses like a Jenga tower. Let’s be honest — this isn’t food, it’s a structural challenge with a sesame seed bun.
@Andre I don’t agree with you, but your comment made me laugh out loud. I love this burger.
After watching the (whole burger) video twice and buying the meat that I thought would work, I am finally feeling confident in my burger-making ability. Added some grilled jalapenos to the burger sauce. Cooked in the cast iron skillet and developed a lovely burnished crust. Thank you @Kenji for taking the time to give us the primer. This diner recipe produces a delicious result and now I can go forth and make good burgers any time.
I feel like letting the rest on a cutting board or separate plate for at least five minutes is a necessary step, at least if you’re going for medium to medium rare burgers. But otherwise this is a great approach and one I actually prefer over the grill
I do beyond meat