Burger + Toy Recipe

Form patties

Divide the 1 lb ground beef into 4 equal portions (about 4 oz each). Gently form into patties about 3/4" thick and slightly wider than the bun. Do not overwork the meat. Press a shallow dimple in the center of each patty with your thumb to reduce puffing while cooking.

Season

Season both sides of each patty with kosher salt (about 1/4 tsp per side) and a sprinkle of black pepper.

Toast buns

Heat a skillet or griddle over medium heat. Brush cut sides of the 4 buns with softened butter (about 1/2 tbsp per bun total) and toast in the skillet until golden, about 1–2 minutes. Remove and keep warm.

Cook patties

Raise heat to medium-high and add 1 tbsp vegetable oil to the skillet. When shimmering, add patties (work in batches if needed). Cook for 3–4 minutes on the first side until a brown crust forms. Flip and cook another 3 minutes for medium (adjust time for desired doneness). In the final 1 minute of cooking, place one slice of mozzarella on each patty and cover the pan briefly (30–60 seconds) to melt the cheese.

Prep tomato and lettuce

While patties cook, slice the tomato into 1/4" rounds and rinse and dry lettuce leaves. Set aside.

Assemble burgers

Place lettuce on the bottom bun, add the cheesy patty, top with a tomato slice, season tomato lightly with a pinch of salt and pepper, then cap with the top bun. Serve immediately.

Cook fries (oven or deep-fry)

For frozen fries: follow package instructions (bake at 425°F/220°C for 18–22 minutes or deep-fry at 350°F/175°C until golden). For fresh-cut: cut potatoes into 1/4" sticks, rinse, dry thoroughly. Deep-fry: heat oil to 325°F/160°C and blanch potatoes 3–4 minutes until soft but not colored; remove and drain. Increase oil to 375°F/190°C and fry until golden, 2–3 minutes. Oven-roast alternative: toss cut potatoes with 1–2 tbsp oil, roast at 425°F/220°C for 25–35 minutes turning once. Season fries with 1 tsp salt immediately after cooking.

Black Peppercorn Sauce (quick)

In a small saucepan over medium heat, combine 1/4 cup heavy cream with 1 tsp crushed black peppercorns and a pinch of salt. Warm until just simmering, stirring; reduce 1–2 minutes until slightly thickened. Taste and adjust seasoning. Remove from heat and keep warm. Yields ~1/2 cup.

Brandy Mushroom Sauce

Melt 1 tbsp butter in a small skillet over medium heat. Add 4 oz sliced mushrooms and sauté until browned, 4–5 minutes. Add 1 tbsp brandy and carefully ignite or let alcohol reduce for 30–60 seconds until mostly evaporated. Stir in 1/4 cup heavy cream and simmer 2–3 minutes until slightly thickened. Season with salt and pepper. Remove from heat. Yields ~1/2 cup.

Blue Cheese Sauce

In a small bowl, combine 2 oz crumbled blue cheese, 2 tbsp sour cream, 1 tbsp mayonnaise and 1–2 tsp heavy cream (as needed) and whisk until smooth. Season with pepper to taste. Chill briefly or serve at room temperature. Yields ~1/2 cup.

Serve with burger

Offer sauces on the side or spoon over the patty as desired. Each optional sauce may be added for an extra charge of 5 (per menu note).