Pub-style thick and juicy cheeseburgers from The Food Lab: Better Home Cooking Through Science (page 558) by J. Kenji López-Alt

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Notes about this recipe

  • rachel_ywqstg on March 11, 2026

    A thick, juicy, perfectly medium rare burger! Perhaps next time we will add two slices of cheese instead of the one slice that was suggested, but this recipe is an easy base to add whatever toppings you’d like! Season heavily like a steak - this is a thick piece of meat!

  • anya_sf on June 30, 2024

    The grill method worked perfectly for preformed patties purchased from Pat LaFrieda. My burgers were only 6 oz each, closer to 1/2" thick, so took less time to cook on the cool side of the grill. Super juicy, perfect medium-rare.

  • rhughes24 on December 30, 2021

    The broiler method works great - it will splatter your oven ceiling with grease, but this is a great option if you live in a big city apartment and don't have a grill. I like these with goat cheese and caramelized onions.

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