Burger Boutique Recipe

In a small bowl combine mayonnaise, ketchup, Dijon mustard, sweet pickle relish, hot sauce (if using), smoked paprika, lemon juice and 1/4 tsp salt. Whisk until smooth. Taste and adjust sweetness or acidity. Refrigerate while you prepare the rest; flavors meld best after 15–30 minutes.

Heat 1 tbs olive oil and 1 tbs butter in a skillet over medium heat until butter melts. Add thinly sliced onion and a pinch of salt. Cook, stirring every few minutes, until softened and starting to brown, about 12–15 minutes. Sprinkle brown sugar over onions, stir and continue to cook 2–4 minutes until deep golden. If using, stir in 1 tsp balsamic vinegar at the end and cook 30 seconds more. Remove from heat and keep warm.

Divide the ground beef into four equal portions (about 5 oz/140 g each). Handle the meat as little as possible to keep patties tender.

Gently form each portion into a patty roughly 3.5–4 inches in diameter and about 3/4 inch thick. Make a shallow dimple in the center with your thumb to prevent doming during cooking.

Season both sides of each patty with kosher salt (about 1/4 tsp per side) and a light sprinkle of freshly ground black pepper. Brush or rub a thin layer (about 1 tbs total) of neutral oil on the outside of patties or directly on the cooking surface.

Pan or Grill Cooking

Preheat a heavy skillet (cast-iron preferred) or grill over medium-high heat until very hot. If using a skillet, add 1 tbs neutral oil and let it shimmer. Place patties on the hot surface and cook without moving for 3–4 minutes for medium-rare to medium (adjust time for desired doneness). Flip once and immediately add a cheese slice to each patty. Cook an additional 3–4 minutes for medium, or until internal temperature reaches 130–135°F for medium-rare or 140–145°F for medium. Remove patties and let rest 3–4 minutes.

Split the brioche buns and lightly butter cut sides with the softened butter. Toast buns face-down in the same skillet or on the grill over medium heat until golden, about 1–2 minutes. This step adds flavor and prevents sogginess.

On the bottom bun spread about 1.5 tbs of the house burger sauce. Add a lettuce leaf, then place the hot cheeseburger patty on top.

Top each patty with 2 pickle slices, a few rings of red onion and a tomato slice. If using caramelized onions, add about 1–2 tbs on top of the cheese. Spread another 1 tbs sauce on the top bun and close the burger.

Serve immediately with remaining sauce on the side. Enjoy while hot.