Best homecooked burger toppings

  • 80/20 patty sprinkled with kosher salt, cooked in a cast iron pan (I find that’s the best way to replicate the “crust” that forms when it’s cooked on a flat-top grill at a diner)
  • American cheese
  • Bun, toasted on the inside only. I achieve this by placing it in a toaster oven with the insides facing up, and setting the toaster oven to broil. Griddle frying also works.
  • Mustard, preferably a spicy German mustard like Lowensenf Extra Hot, or a Dijon if that’s all that’s available.
  • Mayo
  • Lettuce
  • Tomato
  • A thin slice of red onion
  • Dill pickles