Victory Burger Recipe

Form patties

Divide the ground chuck into two equal portions (about 8 oz each). Gently shape each portion into a loose ball, then flatten to 3/4"–1" thick patties, slightly wider than the buns. Do not overwork the meat; handle just until formed.

Season patties

Season both sides of each patty with kosher salt and freshly ground black pepper. Sprinkle Worcestershire sauce evenly over the patties and pat lightly to adhere.

Chill briefly (optional)

If time allows, place patties on a plate, cover, and chill 10–15 minutes to help them hold shape during cooking.

Cook patties

Preheat a heavy skillet or cast-iron pan over medium-high heat until shimmering. Add 1 tablespoon softened butter and let it melt and foam. Place patties in the pan, pressing down slightly for full contact. Cook 3–4 minutes without moving to form a good sear. Flip and cook another 2–3 minutes for medium (internal ~145°F / 63°C). During the last 1 minute of cooking, place a slice of cheddar on each patty and cover the pan to melt the cheese.

Rest patties

Transfer patties to a warm plate and loosely tent with foil for 3–5 minutes to rest while you finish other components.

Cook bacon

While patties cook or beforehand, cook bacon in a skillet over medium heat until crisp, about 8–10 minutes, turning occasionally. Drain on paper towels and keep warm.

Prepare onion

If you prefer softened onions, quickly caramelize the sliced red onion in the bacon fat over medium heat 3–4 minutes until slightly translucent and browned at edges; otherwise leave raw for crunch.

Wash and dry lettuce leaves, and slice tomato into thick rounds. Have pickle chips ready.

Mix sauce

In a small bowl, combine mayonnaise, ketchup, Dijon mustard, sweet pickle relish, hot sauce (if using), lemon juice, salt, and black pepper. Whisk until smooth and taste; adjust salt, pepper, or hot sauce to preference.

Toast buns

Brush cut sides of brioche buns with 1 tablespoon melted butter. In a clean skillet over medium heat, toast the buns cut-side down until golden and lightly crisp, about 1–2 minutes.

Assemble burgers

Spread a generous tablespoon of the sauce on both the top and bottom bun. Place lettuce on the bottom bun, then the cheese-topped patty, two bacon strips, tomato slice, pickles, and red onion. Cap with the top bun.

Serve

Serve immediately while hot, with extra sauce on the side if desired.