Ingredients:

• 1¼ pounds ground chuck (80% lean ground beef)
• ½ teaspoon freshly ground black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon ground mustard
• 1 teaspoon Worcestershire sauce
• ½ tablespoon vegetable oil (for cooking)
• ¾ teaspoon kosher salt (heaping)
• 4 slices Cheddar cheese
• 4 hamburger buns (toasted, if desired)
• Burger toppings of your choice

Instructions:

1. In a large bowl, combine the ground beef with the black pepper, garlic powder, onion powder, ground mustard, and Worcestershire sauce. Do not add the salt yet. Mix the ingredients together until evenly combined.
2. Shape the mixture into 4 meatballs (about 4½ oz each), then flatten each ball into a 1-inch thick disc, smoothing the edges as you go. Refrigerate for at least 15 minutes or up to 24 hours (covered).
3. Heat a 12-inch cast-iron or nonstick skillet over medium-high heat, making sure to turn on the exhaust fan. Remove the patties from the fridge and sprinkle salt on both sides. 
4. Add the vegetable oil to the hot skillet and let it coat the surface. Place the patties in the skillet one by one, then firmly smash each one flat with a metal spatula until they are about ¼-inch thick. Cook for about 2 minutes, until browned and crispy on the bottom.
5. Flip the burgers and top with a slice of cheese. Cook for another 2 minutes for medium-rare to medium doneness, or 3 minutes for medium to medium-well.
6. Place the cooked burgers on buns and add your favorite toppings.

• German Potato Salad
• French Grated Carrot Salad with Lemon Dijon Vinaigrette

Nutrition

Calories: 448 kcal | Carbohydrates: 52g | Protein: 11g | Fat: 34g | Saturated Fat: 12g | Cholesterol: 78mg | Sodium: 653mg | Potassium: 568mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1384 IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 2mg