The 3b Recipe

Form patties

Divide ground beef into 3 equal portions (about 5.3 oz / 150 g each). Gently form into 3 patties slightly wider than the buns, about 3/4-inch thick. Season both sides of each patty with kosher salt and black pepper.

Cook bacon

Place bacon strips in a cold skillet and heat over medium. Cook until crisp, turning occasionally, about 8–10 minutes. Transfer to a paper-towel–lined plate to drain. Keep skillet with bacon fat for cooking patties if desired.

Toast buns & sear patties

Melt 1 tbs butter in a clean skillet or griddle over medium-high heat. Split and butter cut sides of brioche buns. Toast cut sides until golden, about 1–2 minutes. Increase heat to medium-high; add another 1 tbs butter. Sear patties 3–4 minutes per side for medium (adjust time for doneness). During the last minute of cooking, sprinkle about 1 oz crumbled bleu cheese on each patty and cover briefly to melt.

Finely dice dill pickles and the half red onion. In a small bowl combine diced pickles and onion with mayonnaise, Dijon mustard, apple cider vinegar, sugar, and 1/4 tsp black pepper. Mix until combined and taste — adjust salt or vinegar if needed. Chill for at least 10 minutes to let flavors meld.

Slice tomato into 6 thin rounds. Lightly toss lettuce leaves with 1 tsp olive oil and a pinch of salt to prevent sogginess.

Assemble each sandwich: place a lettuce leaf on the bottom brioche, add a seared bleu-cheese-topped patty, top with two bacon strips, a spoonful (about 1 tbs) of pickle-onion relish, and 2 tomato slices. Cap with the toasted bun top.

Serve immediately. Estimated to serve 3 people. Offer extra relish on the side.