Archie's Giant Burger Recipe

Mix and form patties

Place the 2 lbs ground beef in a large bowl. Add 2 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tbsp Worcestershire sauce and 1 tsp garlic powder. Gently mix with your hands until combined — do not overwork. Divide into 4 equal portions (~8 oz each) and form each into a loose ball, then flatten to 3/4–1 inch thick patties slightly wider than the buns (they will shrink while cooking). Make a shallow dimple in the center of each patty with your thumb to keep them from doming.

Season both sides of each formed patty lightly with a pinch of additional salt and pepper right before cooking.

In a small bowl combine 1 tbsp mayonnaise, 1 tbsp ketchup, 1 tsp yellow mustard, 1 tsp dill pickle relish, 1 tsp smoked paprika and 1/4 tsp black pepper. Stir until smooth. Taste and adjust — add more relish for tang or a pinch of sugar if you prefer sweeter. Set aside in the refrigerator until assembly.

Prepare toppings: wash and dry 4 iceberg lettuce leaves, slice the tomato into 4 even slices, thinly slice the red onion into rings, and have 12 dill pickle slices ready (3 per burger). Arrange cheddar slices next to toppings so they’re ready to melt onto hot patties.

Preheat a heavy skillet or cast-iron pan over medium-high heat for 3–4 minutes until very hot. Add 2 tsp vegetable oil and swirl to coat.

Place the patties in the hot pan leaving space between them. Cook undisturbed for 3–4 minutes to develop a brown crust. Flip once and immediately add a slice of cheddar to each patty. Cook another 3–4 minutes for medium doneness (internal temperature ~145–155°F / 63–68°C). Adjust time +/- for preferred doneness. If the pan begins to smoke excessively, reduce heat slightly.

While patties finish, melt 2 tbsp butter in a separate skillet or wipe the same pan clean and melt the butter there. Toast the cut sides of 4 buns in the melted butter until golden, about 30–45 seconds per side. Remove and keep warm.

Tent the cooked patties loosely with foil for 2 minutes to rest and finish melting the cheese, then transfer to the toasted bun bottoms.

Assemble each burger: spread about 1 tbsp of the prepared sauce on the bottom bun, place the lettuce leaf on the sauce, set the cheddar-topped patty on the lettuce, add a tomato slice, 3 pickle slices, and a few rings of red onion. Spread a little sauce on the top bun and cap the burger.

Serve immediately with your favorite side (fries, onion rings or a simple salad).