Beau's Recipe

Mix and Form

In a medium bowl combine 1 lb ground beef, 1 tbsp Worcestershire sauce, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1/2 tsp garlic powder. Gently mix with your hands or a fork until just combined — do not overwork. Divide the mixture into two equal portions and form into slightly wider-than-bun patties about 3/4" thick. Press a shallow dimple into the center of each patty with your thumb to help them cook evenly.

Rest

Place formed patties on a plate, cover loosely with plastic wrap and refrigerate for 10–15 minutes while you prepare other components. This helps them hold together while cooking.

Cook

Heat a cast-iron skillet or grill over medium-high heat until very hot (about 4–5 minutes). If using a skillet, add a light drizzle (about 1 tsp) of neutral oil. Place patties in the hot pan and cook without pressing for 3–4 minutes per side for medium (internal temperature about 160°F/71°C). During the last 1 minute of cooking, place a slice of cheddar on each patty and cover the pan to melt the cheese. Remove patties and let rest for 2–3 minutes.

While patties rest, make the sauce. In a small bowl combine 1/4 cup mayonnaise, 2 tsp ketchup, 1 tsp Dijon mustard, 1 tsp sweet pickle relish, 1/2 tsp apple cider vinegar, 1 tsp hot sauce (optional), 1/8 tsp salt and a pinch (1/16 tsp) black pepper. Stir until smooth and taste; adjust acidity or sweetness as desired. Refrigerate until assembly.

Toast buns: spread 1 tsp butter on cut sides of each bun and toast in a hot skillet or under a broiler until golden, about 1–2 minutes. Be careful not to burn.

Assemble burgers: spread a generous tablespoon of Beau's Sauce on the bottom bun. Place a leaf of lettuce on the sauce, then the cheese-topped patty. Add 2 pickle slices, tomato slice, and about 2 tbsp thinly sliced red onion (or the 1/4 cup prepared). Spread more sauce on the top bun and close the burger. Serve immediately.