Step 1 – Get one pound of regular or lean ground beef. Separate the beef into eight portions. Make each portion into a patty by rolling it into a ball and pressing it flat, about one-quarter of an inch thick and a little wider than the bun. Put each patty on a piece of wax paper and stack them up. Wash your hands!
Step 2 – Stick the stack of patties in the freezer. Frozen patties are easier to handle and taste more like fast food. Freeze for at least two hours. For less frustration, prepare the patties yesterday.
Step 3 – My special sauce is: one tablespoon mayo, one tablespoon ketchup, half teaspoon relish and half teaspoon mustard. Mix it up. Tip: you can make this sauce at most restaurants if they serve you a burger without sauce!
Step 5 – Get the patties out of the freezer and separate two of them from the stack. You might have to microwave the stack for 15 seconds to get them to separate. Here I have also prepared chopped onion and tomato. Yum!
Step 6 – Get the pan hot, about medium-low heat. Toast the bun and set it aside. Use a sesame seed bun if you’re going for a more authentic fast food style than I did here.
Step 7 – Here’s the list of things to season the patties while they cook: salt, pepper and magic powder. Yes that’s MSG. We’re going to use three shakes MSG, two shakes pepper, and one shake salt on each side of the patty.
Step 8 – Using two one-eighth pound patties instead of one quarter-pound patty makes a tastier burger because it cooks more evenly. Season, flip, season, flip.
Step 9 – Basically just cook the patties until they stop bleeding. That’s about three or four minutes per side. Flip as needed.
Step 10 – Throw in the bacon when there’s a few minutes left. You’ll want to choose your bacon carefully, since bad tasting bacon will completely ruin the burger.
Step 14 – Add pickle slices, chopped onion and tomato to the top bun. Tip: the pickle flavor is key for that fast food feel.
Step 15 – Wash a nice leaf of lettice, tear it up and put it on the top. Ketchup lovers will want to squirt some additional ketchup onto the bottom at this point.