Houck House Burger Recipe
8 oz beef patty, cooper sharp, bibb lettuce, tomato, sister sauce, brioche bun
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Ingredients
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Burger
Cheese
Produce
Sister Sauce
Method
Burger
Form and season patty
Form 8 oz of ground beef into a loosely packed round patty about 3/4" thick, slightly tapered at the edges. Make a shallow dimple in the center to reduce doming during cooking. Pat both sides dry with paper towel if needed. Season both sides liberally with kosher salt and freshly ground black pepper (about 1 tsp each total).
Cook patty
Place the patty on the hot skillet or grill. Cook undisturbed for 3½–4 minutes to develop a good sear. Flip and immediately top with Cooper Sharp cheddar. Cook another 3–4 minutes for medium (internal temperature ~160°F / 71°C). Adjust time ± for desired doneness. During the last minute, tent a lid or cover to help the cheese melt.
Sister Sauce
Combine mayonnaise, ketchup, Dijon mustard, sweet pickle relish, apple cider vinegar, hot sauce, smoked paprika, sugar, 1/4 tsp black pepper and 1/4 tsp salt in a small bowl. Whisk thoroughly until smooth and slightly glossy. Taste and adjust seasoning—add more vinegar for tang, sugar for sweetness, or hot sauce for heat. Refrigerate for at least 10 minutes to let flavors meld.
Assembly & Finish
Spread a generous tablespoon of Sister Sauce on the bottom half of the toasted brioche bun.
Place 2 leaves of Bibb lettuce on the sauced bottom bun to create a moisture barrier.
Set the cooked cheeseburger patty on top of the lettuce, then place 2 slices of tomato on the hot cheese or directly on top of the patty as you prefer.
Spread a light smear of Sister Sauce on the top bun (optional), then close the burger and press gently to set.
Serve immediately with your choice of side. Provide extra Sister Sauce on the side if desired.