Sandwiches & Burgers Recipe

Form and Season Patties

Divide the ground beef into two equal portions (about 8 oz each). Gently form into patties about 3/4-inch thick and slightly wider than the buns. Press a shallow dimple in the center of each patty with your thumb. Season both sides evenly with Kosher salt and freshly ground black pepper.

Toast Buns

Heat a skillet or griddle over medium heat and add 1 tablespoon vegetable oil. Butter the cut sides of the buns with the softened butter. Place buns cut-side down on the skillet and toast until golden, about 1–2 minutes. Remove and keep warm.

Cook Patties

Increase heat to medium-high. Place the patties on the hot skillet. Cook without moving until a good crust forms, about 3–4 minutes. Flip and cook the second side 3 minutes for medium (adjust for desired doneness). Place a slice of cheddar on each patty during the last 30–60 seconds and cover the pan briefly to melt the cheese.

Assemble Burgers

Spread mayonnaise on the bottom bun and a thin smear of yellow mustard on the top bun. Place lettuce leaf on the mayo, then the cheeseburger patty, tomato slices, red onion rings, and pickles. Cap with the top bun and serve hot.

Marinate Chicken

If using thick breasts, pound to even thickness (about 1/2-inch). Place chicken in a bowl with the buttermilk and hot sauce; refrigerate and marinate for at least 30 minutes or up to 4 hours.

Prepare Coating

In a shallow dish combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, Kosher salt, and black pepper. Mix thoroughly so the spices are distributed evenly.

Dredge and Fry

Remove chicken from buttermilk, letting excess drip off. Press each piece into the flour mixture, coating completely and shaking off excess. Heat vegetable oil in a deep skillet over medium-high until it reaches 350°F (175°C) or a small pinch of flour sizzles on contact. Fry the chicken 3–5 minutes per side (depending on thickness) until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack lined sheet to drain and keep crisp.

Toast Buns and Finish

Spread a tablespoon of spicy mayo on the bottom bun and a little on the top if desired. Butter or toast the buns lightly in a pan until golden. Place lettuce on the bottom bun, add the fried chicken, top with pickles, then cap with the top bun. Serve immediately.

Prepare Avocado

Cut the avocado in half, remove the pit, and scoop into a bowl. Mash roughly with a fork and stir in the lemon juice, salt, and pepper to taste.

Assemble Sandwich

Lightly toast the multigrain bread if desired. Spread Dijon mustard on one slice and the mashed avocado on the other. Layer half the baby spinach, then 4 oz (about half) of smoked turkey on the mustard slice. Top with the spinach-and-avocado slice and press gently. Cut in half and serve.