The “Thin Burger”

I love a good burger. They just taste so good and usually can make some great dinner ideas when you are short on time. These burgers do just that as they can be made in less than 30 minutes. This recipe is from Martha Stewart . I hope that you enjoy these.

Thin Burger

  • Servings: 4
  • Difficulty: easy
  • Print


Source: Martha Stewart


  • 1 1/4 pounds coarsely ground beef chuck (70 percent lean)
  • Coarse salt and freshly ground pepper
  • 4 slices American cheese
  • 4 teaspoons unsalted butter, softened
  • 4 potato sandwich rolls
  • 1/4 cup diced white onion
  • 1 dill pickle, thinly sliced
  • 1 cup shredded iceberg lettuce
  • 4 teaspoons yellow mustard


  1. Divide beef into 4 mounds, and evenly place on a 12-by-14-inch piece of plastic wrap. Place another piece of plastic on top. Roll into 5 1/2-inch patties, about 1/3 inch thick, with a rolling pin.

  2. Heat a griddle or 2 large cast-iron skillets over medium-high. Season both sides of patties with salt and pepper. Cook patties, pressing with a spatula, 3 minutes. Reduce heat to medium, flip, and top with cheese. Cook 2 minutes.

  3. Butter cut sides of rolls, and toast on griddle until edges just start to brown, about 1 minute.

  4. Sandwich burgers in rolls with onion, pickle, lettuce, and mustard.


Sour-salty pickles, spicy onions, and shards of cool iceberg lettuce are the best counterpoints to this greasy-in-a-good-way patty.

Make Ahead
Thin patties freeze beautifully when layered with parchment in a freezer bag. After an hour at room temperature, they’re ready for the griddle.



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