1776 Steakhouse Burger Recipe

Form and season patties

Divide the ground beef into two equal portions (about 8 oz each). Lightly form into 3/4"-thick patties, making a slight indentation in the center of each with your thumb. Sprinkle both sides with kosher salt, black pepper, and brush or sprinkle Worcestershire sauce on each side.

Cook patties

Heat a heavy skillet or griddle over medium-high heat until shimmering. Add butter and let it melt and foam. Place patties in the pan and cook without moving for 3-4 minutes to develop a crust. Flip and cook 3 minutes more for medium (adjust time for desired doneness). During the last minute of cooking, place a slice of farmhouse cheddar on each patty and cover the pan with a lid briefly to melt the cheese.

Toast buns

Split brioche buns and toast cut sides in the skillet for 30-45 seconds until golden and lightly crisp. Remove and set aside.

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange bacon slices in a single layer on the rack.

In a small bowl, whisk together maple syrup, apple cider vinegar, and cracked black pepper. Brush the mixture generously onto the top side of each bacon slice.

Bake for 12-15 minutes until bacon is crisp and caramelized at the edges, watching carefully to avoid burning. For extra caramelization, broil 1-2 minutes at the end. Remove and let rest for 2 minutes; leftover glaze will firm as it cools.

In a small bowl combine mayonnaise, ketchup, Dijon, pickle relish, hot sauce (if using), smoked paprika, lemon juice, and kosher salt. Whisk until smooth and taste; adjust salt, acidity, or hot sauce to preference. Refrigerate until assembly.

Soak cut potatoes in cold water for at least 30 minutes (or up to 2 hours) to remove excess starch. Drain and pat completely dry with kitchen towels.

If using cornstarch, toss dried fries lightly with 1 tablespoon cornstarch to coat; shake off excess. This step makes crispier fries.

Heat oil in a heavy pot or deep fryer to 325°F (163°C). Working in batches, fry the potatoes for 3-4 minutes until softened but not browned. Remove and drain on paper towels.

Increase oil temperature to 375°F (190°C). Fry the blanched fries again in batches for 2-3 minutes until golden and crisp. Drain on paper towels and immediately season with kosher salt and black pepper.

Spread about 1 tablespoon of house sauce on the bottom half of each toasted bun.

Place a lettuce leaf on the sauce, then a cheese-topped burger patty. Top each patty with three slices of maple-glazed bacon (or as desired). Add tomato slices, red onion rings and pickles.

Spread a light smear of house sauce on the top bun and cap the burger. Serve immediately with a generous portion of fries on the side and any remaining sauce for dipping.

Recommended plating: place burger on warm plate, fries in a side basket or mound, and a small ramekin of house sauce. Total cook time and plating should deliver hot, crisp fries and a juicy, melty burger.