All You Need Burger* Recipe

Place thinly sliced red onion in a heatproof bowl or jar.

In a small saucepan, combine white wine vinegar, water, sugar, and 1/2 tsp salt. Bring to a gentle simmer over medium heat, stirring until sugar and salt dissolve.

Pour the hot pickling liquid over the onions so they are submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (best 1–2 hours). Refrigerated pickled onions will keep for up to 2 weeks.

In a small bowl, whisk together mayonnaise, ketchup, Dijon mustard, smoked paprika, Worcestershire sauce, apple cider vinegar, hot sauce (if using), 1/4 tsp salt and 1/4 tsp black pepper until smooth and homogenous.

Taste and adjust: add a little more vinegar for brightness, more hot sauce for heat, or more ketchup for sweetness. Cover and refrigerate until ready to assemble.

Divide the ground beef into 4 equal portions (about 5 oz / ~140 g each). Gently form each portion into a loose patty about 3.5–4 inches in diameter and roughly 3/4 inch thick. Do not overwork the meat.

Using your thumb, make a shallow dimple in the center of each patty to reduce puffing during cooking.

Season both sides of each patty with kosher salt, freshly ground black pepper, and the optional smoked paprika just before cooking.

Preheat a grill or heavy skillet (cast iron preferred) over medium-high heat. Brush the grill grates or skillet with the neutral oil.

Cook the patties 3–4 minutes per side for medium (internal temperature ~140–145°F / 60–63°C), or longer/shorter for desired doneness. Avoid pressing down on the patties.

About 1 minute before the patties are done on the second side, place one slice of sharp cheddar on each patty and close the grill lid or cover the skillet to melt the cheese.

Remove patties from heat and let rest for 2 minutes while you prepare buns and assemble.

Split the brioche buns and spread the cut sides lightly with softened butter.

Toast the buns cut-side down on the grill or in a skillet over medium heat until golden and slightly crisp, about 1–2 minutes. Remove and keep warm.

To assemble each burger: spread about 1.5 tbs of the signature sauce on the bottom bun.

Place an iceberg lettuce leaf on the sauced bottom bun to create a moisture barrier.

Add the cheddar-topped patty on the lettuce.

Top the patty with a slice of tomato and season the tomato lightly with a pinch of the finishing salt and pepper (about 1/8 tsp each per tomato slice).

Add a generous spoonful (about 1–2 tbs) of pickled onions over the tomato.

Spread about 1 tbs signature sauce on the inside of the top bun and place it on the stack to finish. Serve immediately.

Serve the All You Need Burger hot with fries or a simple salad. Leftover sauce keeps refrigerated for up to 1 week.

If you prefer a smokier crust, sear the patties on very high heat for 30–60 seconds per side at the start, then finish over medium heat.