Form the ground beef into 4 equal patties. It is important to choose ground beef that
isn't too lean so the burgers don't end up dry. Lean ground beef or chuck is pretty
good-ground round would be dry. To keep the patties from shrinking into round, fat
balls during cooking, make a circular 1/4" indentation with your thumb in the middle
of the burger. Heat a heavy pan over medium high heat, season the burgers with 4/S on
both sides, and put the burgers in the pan. They should sizzle, or the finished
burgers won't end up brown. Cook 4 minutes, then flip and cook about another 4 minutes.
Burgers will be medium rare when juice starts to rise out of the top of the burger.
This would be the point to add a slice of cheese if desired-we usually stick with
nonfat additions like pickles and onions.
Prep. time: 2 minutes
Cooking time: 10 minutes