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Ingredients
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Burger Patties
Buns & Toppings
Wolf Sauce
Optional Garnishes
Method
Wolf Sauce
Make the sauce
In a small bowl combine mayonnaise, ketchup, Dijon mustard, sweet pickle relish, hot sauce, smoked paprika, garlic powder, apple cider vinegar, salt, and black pepper. Whisk until smooth and homogenous. Taste and adjust hot sauce, vinegar, or salt as desired. Cover and refrigerate at least 15 minutes to let flavors marry (can be made up to 2 days ahead).
Burger Patties
Form patties
Divide the ground beef into two equal portions (about 8 oz each). Gently form each portion into a loose ball, then press into a patty about 3/4 inch thick and slightly larger than your bun (patties will shrink). Make a shallow indentation in the center of each patty with your thumb to help them cook evenly.
Season
Brush both sides of each patty lightly with neutral oil. Season generously on both sides with kosher salt and freshly ground black pepper. Sprinkle the Worcestershire sauce over one side of each patty and gently spread with the back of a spoon or your fingers.
Cook
Preheat a cast-iron skillet or grill over medium-high heat until very hot (about 4–5 minutes). Place patties in the skillet or on the grill. Cook without moving for 3–4 minutes until a brown crust forms. Flip and cook 2–3 minutes more for medium (adjust time for your preferred doneness). During the last minute of cooking, place a slice of cheddar on each patty and cover the pan (or close the grill lid) to melt the cheese.
Buns & Assembly
Assemble
Spread about 1–2 tablespoons of Wolf Sauce on the bottom half of each toasted bun. Place lettuce leaf(s) on the sauce to create a moisture barrier, add the cheesy burger patty, then top with tomato slices, red onion, and dill pickle slices or jalapeños if using. Spoon a little extra Wolf Sauce on the top bun, close the burger, and serve immediately.
Serve
Serve the hamburgers hot with extra Wolf Sauce on the side. Optionally accompany with fries or a simple salad.