- ¾ tsp. salt
- 1-¼ lb. ground beef, preferably 85% lean
- ½ tsp. freshly ground black pepper
Season the ground meat with the salt and pepper. Divide the meat into 5-oz. portions. Using your hands, gently shape each portion into a patty about 3/4 inch thick and about 3-1/2 inches in diameter. Heat a nonstick griddle or a cast-iron pan over high heat until very hot. (You want the burger t...