The secret to these burgers—inspired by those found at diners and roadside stands—is their uniform thickness and rough-around-the-edges shape, achieved with a rolling pin. Beef chuck with twenty percent fat will produce the juiciest burgers.

　　

Ingredients

makes 4

　　1 pound ground beef chuck (preferably 20% fat)

　　4 hamburger buns

　　4 teaspoons unsalted butter, room temperature

　　Coarse salt and freshly ground pepper

　　4 slices melting cheese, such as mild cheddar or American

　　Assorted toppings, such as shredded iceberg lettuce, pickle chips, thinly sliced red onion, yellow mustard, ketchup, and mayonnaise

　　

Step 1

Heat broiler. Divide meat into four equal parts and gently pat into a round shape; place each between two layers of plastic wrap. Using a rolling pin, roll out beef to 1/4-inch-thick patties.

　　

Step 2

Spread all bun halves with butter; place on a baking sheet, buttered side up, and lightly toast under the broiler.

　　

Step 3

Heat a large cast-iron skillet or griddle over high. Generously season patties on both sides with salt and pepper. Working in batches, cook patties 1 to 2 minutes. Flip and top with cheese; cover and cook 1 to 2 minutes more, until cheese is melted. To serve, place burgers on buns, and layer with desired toppings.

　　Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine’s editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.