Sandwiches From Grave’s Good Burgers Recipe

Make patties

Place the ground beef in a bowl. Add kosher salt, black pepper, Worcestershire sauce, finely chopped onion, and minced garlic. Gently combine with your hands or a spatula until just incorporated — do not overwork. Divide the mixture into 4 equal portions and shape each into a loosely packed patty about 3/4 inch thick and slightly wider than your buns (they will shrink when cooking).

Preheat pan

Heat a large skillet or flat-top over medium-high heat. Add 1 tablespoon vegetable oil and let it shimmer. Meanwhile, soften 2 tablespoons butter in a small saucepan or microwave until spreadable for toasting buns.

Cook patties

Place patties in the hot skillet, leaving space between them. Cook undisturbed 3–4 minutes until a brown crust forms. Flip and immediately place an American cheese slice on each patty. Cook another 2–3 minutes for medium doneness (internal ~160°F for well-done as desired). If using a lid, cover briefly after adding cheese to help melt.

Toast buns

While patties finish, spread softened butter on cut sides of the buns. Place buns butter-side down in a second skillet over medium heat or on the empty edge of the flat-top and toast until golden, about 1–2 minutes. Remove and keep warm.

Assemble sandwiches

Spread about 1–2 tablespoons of Grave’s special sauce on the bottom half of each toasted bun. Place the melted-cheese-topped patty on the sauce, add two pickle slices, a couple of tomato slices, and about 1/4 cup shredded iceberg lettuce. Spoon a little more sauce on the top bun if desired, then close the sandwich. Serve immediately.

Combine all special sauce ingredients—mayonnaise, ketchup, yellow mustard, dill pickle relish, paprika, onion powder, garlic powder, and optional hot sauce—in a small bowl. Whisk until smooth and fully incorporated. Taste and adjust seasoning (add more relish for tang, more mustard for bite). Chill at least 15 minutes to let flavors meld. Yields ~3/4 cup; about 1–2 tablespoons per sandwich.