Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes Thin Burger 3.8 (92) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Rate Print Share Photo: Sang An Prep Time: 20 mins Total Time: 20 mins Yield: 4 Straight out of central casting: a savory, slender patty on a deliciously squishy bun. Ingredients 1 ¼ 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 ¼ cup diced white onion 1 dill pickle, thinly sliced 1 cup shredded iceberg lettuce 4 teaspoons yellow mustard Directions 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. 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. Butter cut sides of rolls, and toast on griddle until edges just start to brown, about 1 minute. Sandwich burgers in rolls with onion, pickle, lettuce, and mustard. Cook's Notes ToppingsSour-salty pickles, spicy onions, and shards of cool iceberg lettuce are the best counterpoints to this greasy-in-a-good-way patty.Make AheadThin patties freeze beautifully when layered with parchment in a freezer bag. After an hour at room temperature, they're ready for the griddle.PattyA 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.CheeseThis guilty-pleasure burger begs for gooey, melty American cheese.BunMartin'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. Originally appeared: Martha Stewart Living, August 2012 Rate It Print