Method

Place the ground beef, ketchup, onion, garlic, and Worcestershire sauce in the medium bowl.  Combine with clean hands (or use  gloves), using a scrunching motion so the meat will absorb the seasonings.  Add the salt and pepper and mix well.

Divide mixture in four and mold into balls about the size of your fist.  Press each into 4 1/2-inch diameter patties with the palms of your hands.  Place burgers on the plate, wrap with plastic, and store in the fridge for 30 to 40 minutes to set.

Place the fry pan over high heat.  When hot, add oil, if using, and using the spatula, gently place the burgers in the pan.  Cook for 2 minutes, then reduce heat to medium.  Cook for 2 to 3 minutes more, or until underside is dark brown.  Using spatula, gently flip burgers over and cook other side until dark brown, about 3 to 5 minutes.  Test doneness.

While burgers are cooking, toast the buns: Preheat the boiler.  Place the buns open faced on the rack or use a toaster oven) and toast until golden brown.  Watch carefully to keep from burning.  Carefully remove the buns and set aside.

To serve, use the spatula to gently slide a burger on each bun.  Add a slice of cheese, if desired; top with tomato slices, lettuce, and other add-ins as preferred. 

Serves: 4.

Optional add-ins: 4 slices cheese (cheddar or as you prefer); 1 large red onion, peeled, sliced 1/3 inch thick, brushed with olive oil and grilled or sauteed; 8 large white mushrooms, sliced 1/3-inch thick, brushed with olive oil, and grilled or sauteed; 8 slices bacon, cooked crisp; 1 avocado, pitted, peeled, and sliced; mayonnaise, ketchup, pickles, or other condiments as desired.

Reprinted with permission from ©Stephen Hartigan and Jerry Boak, No More Takeout!, written by Stephen Hartigan and Jerry Boak, published by John Wiley & Sons   click for book review

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