3 Thirty Three Burger Recipe

Make the sauce

In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon Dijon mustard, 2 tablespoons sweet pickle relish, 1/2 teaspoon hot sauce, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder and 1/4 teaspoon salt. Whisk until smooth. Taste and adjust seasoning (add more hot sauce or relish to preference). Cover and refrigerate while you prepare the rest.

Form patties

Divide the 1 lb ground beef into four equal portions (about 4 oz each). Gently form into thin patties about 3.5–4 inches wide and roughly 1/2 inch thick, making a slight indentation in the center of each patty with your thumb to prevent doming during cooking. Do not overwork the meat.

Season patties

Season both sides of each patty with 1 tsp salt and 1 tsp freshly ground black pepper combined (divide evenly across patties). Lightly brush or rub 1 tsp Worcestershire sauce over each patty (divide the 1 tsp total across patties).

Cook patties

Heat a cast-iron skillet or griddle over medium-high heat until very hot (about 3–4 minutes). Add 1 tablespoon vegetable oil and spread. Place patties on the hot surface and cook 2–3 minutes without moving until a brown crust forms. Flip and immediately place a slice of cheddar on two patties for a double-cheese version (if stacking two patties per burger) or on each if using single. Cook another 2–3 minutes for medium (adjust time for desired doneness). If stacking two patties per burger to reach the 'three three' concept (see assembly), stack now allowing cheese to melt between them.

Cook bacon

While patties cook, warm a separate skillet over medium heat. Add 6 slices bacon and cook, turning occasionally, until crisp, 6–8 minutes. Transfer to paper towels to drain.

Slice onion

Thinly slice 1/2 red onion into rings. If you prefer milder onion, soak slices in cold water for 5 minutes then drain.

Prepare pickles and lettuce

Have 8 slices bread-and-butter pickles and 4 butter lettuce leaves rinsed and spun/dried, set aside.

Toast buns

Spread the softened butter on the cut faces of 4 brioche bun halves. Place buttered sides down on a clean skillet over medium heat and toast until golden, 1–2 minutes. Remove from heat.

Assemble burgers

For each burger: spread about 1.5 tablespoons of Thirty Three Sauce on the bottom bun. Place one or two patties depending on desired height (if you want a stacked double to echo '3 Thirty Three' use two patties on the bottom and one on top — otherwise use one). Layer with 2 slices cheddar per burger if stacking, 1 slice if single. Add 1–2 slices of crispy bacon per burger, 2 bread-and-butter pickle slices, a few red onion rings, and a butter lettuce leaf. Spread another 1 tablespoon of sauce on the top bun and close the burger.

Serve

Serve immediately while hot with fries or a side salad. Offer extra sauce on the side.