Batson Burger Recipe

Form patties

Divide the ground Angus beef into two equal portions (for single- or double-patty adjust: the base recipe yields two 1/4 lb patties; use the optional additional beef for a double). Gently form each portion into a patty about 3.5–4 inches (9–10 cm) wide and roughly 3/4-inch thick. Make a shallow dimple in the center of each patty with your thumb to prevent doming while cooking.

Season both sides of each patty liberally with kosher salt and freshly ground black pepper immediately before cooking.

Cook patties

Heat a heavy skillet or griddle over medium-high heat until hot. Add 1 tablespoon neutral oil and swirl to coat. Place patties on the hot surface and cook undisturbed for 3 minutes. Flip and cook for another 2 minutes for medium (adjust time +/- 1 minute for desired doneness). During the last 1 minute of cooking, place a slice of White American cheese on each patty to melt. If making a double, cook second patties the same way and stack as directed below.

While patties are resting briefly after cooking (about 1 minute), spread about 1.5 tablespoons of Boursin cheese on the bottom half of each toasted bun. If you prefer a stronger Boursin flavor, add up to 2 tablespoons.

Prepare bacon

Place bacon strips in a cold skillet and cook over medium heat, turning occasionally, until crisp and browned, 8–10 minutes. Transfer to a paper-towel-lined plate to drain. For extra convenience you can bake bacon at 400°F (200°C) on a rimmed sheet for 12–18 minutes until crisp.

Caramelize or soften onion (optional)

Peel and thinly slice the yellow onion. In the bacon pan (reserve ~1 tablespoon bacon fat for flavor) or a clean skillet, add the sliced onion and cook over medium heat until softened and lightly browned, about 6–8 minutes. You can cook longer with a pinch of salt for deeper caramelization (12–15 minutes) if desired.

Wash and pat dry lettuce leaves and set aside for assembly.

Butter the cut sides of the buns lightly. Toast them cut-side down in a hot skillet or on the griddle for 1–2 minutes until golden and just crisp.

Assemble the Batson Burger

On the bottom bun (slathered with Boursin), place a lettuce leaf. Set a cheese-topped Angus patty on the lettuce. Add two bacon strips across the patty, then a few slices of the cooked onion. If making a double patty, place the second cheese-topped patty on top of the first, then another 2 bacon strips and more onion as desired. Finish with another light smear of Boursin on the top bun if you like extra creaminess, then close the burger.

Let the assembled burger rest 1 minute so juices settle. Serve immediately.

For the listed quantities you will make two single-patty burgers (one burger per bun). To convert to a single burger or double, adjust beef quantities: base recipe provides two 4-oz patties; add the optional 0.5 lb for double-patty version on one bun (or scale all ingredients proportionally). Serve with fries, pickles, or a side salad.