Straight out of central casting: a savory, slender patty on a deliciously squishy bun.
Sour-salty pickles, spicy onions, and shards of cool iceberg lettuce are the best counterpoints to this greasy-in-a-good-way patty.
Thin patties freeze beautifully when layered with parchment in a freezer bag. After an hour at room temperature, they're ready for the griddle.
A 70 percent lean meat mix is key for griddle-cooked burgers, which get crisp by sizzling in their own fat. Flatten them with a rolling pin for uniform thinness.
This guilty-pleasure burger begs for gooey, melty American cheese.
Martin's Famous Sandwich Potato Rolls are our choice for their slight sweetness and optimally squishy centers. Butter them before toasting to highlight those qualities, and then add contrast with a smear of sharp mustard.