Bentley Burger Recipe

In a small bowl combine mayonnaise, Dijon mustard, ketchup, finely chopped dill pickle or relish, lemon juice, smoked paprika, hot sauce (if using) and salt. Whisk until smooth, taste and adjust seasoning. Refrigerate while preparing the rest of the burger so flavors meld.

Heat olive oil and butter in a large skillet over medium-low heat. Add thinly sliced onion and sprinkle with salt and brown sugar. Cook slowly, stirring every few minutes, for 20–30 minutes until onions are deeply golden and jammy. Remove from heat and set aside. (Alternatively use store-bought caramelized onions; quantity listed under Toppings.)

Combine ground chuck and ground brisket in a bowl. Add Worcestershire sauce, kosher salt, and freshly ground black pepper. Gently mix just until combined — avoid overworking the meat to keep patties tender.

Divide mixture into two equal portions (for 2 burgers). Form each portion into a patty about 4 inches (10 cm) wide and slightly thinner in the center than at the edges (make a shallow dimple) so they cook evenly.

Let patties sit at room temperature for 10–15 minutes while preheating your grill or skillet. Preheat a cast-iron skillet or grill to medium-high (about 375–425°F / 190–220°C).

Brush or oil the cooking surface lightly. Place patties on the hot surface and cook undisturbed for 3–4 minutes until a brown crust forms. Flip and cook another 2–3 minutes for medium-rare to medium; after flipping, place one slice of cheddar on each patty and cover the skillet or close the grill lid for 1–2 minutes to melt the cheese. Adjust cook time for desired doneness.

Remove patties and rest on a plate for 3–5 minutes to redistribute juices.

Split brioche buns and butter cut sides with softened unsalted butter. Toast buttered sides in a skillet or on the grill over medium heat until golden brown, about 1–2 minutes.

Spread about 1 tablespoon of Bentley sauce on the bottom half of each bun. Place butter lettuce leaf on the sauce, then add the rested cheeseburger patty.

Top the patty with caramelized onions (about 2 tablespoons per burger), a slice of tomato, and two halves of smoked bacon arranged across the cheese. Spoon additional Bentley sauce on the top bun if desired, then close the burger.

Serve immediately with fries or a simple side salad.