Divide the ground beef into two equal portions (about 8 oz each). Gently form each portion into a loose ball, then flatten to a patty about 3/4-inch thick and slightly wider than your bun. Do not overwork the meat. Press a shallow dimple in the center of each patty with your thumb to promote even cooking.

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

Cook patties

Heat a cast-iron skillet or griddle over medium-high heat until very hot, then add the vegetable oil and spread. Place patties on the hot surface. Cook without moving for 3–4 minutes until a brown crust forms. Flip once and immediately place a slice of cheddar on each patty. Cook for another 3–4 minutes for medium (adjust 1–2 minutes for rarer or more well-done). Internal temperature should reach 160°F (71°C) for well-done or 130–135°F (54–57°C) for medium-rare; follow your preference and food-safety guidance for ground beef.

Toppings & Assembly

Prepare bacon

Preheat oven to 400°F (200°C) or use a skillet. If using the oven: line a baking sheet with foil and place a rack on top. Toss bacon slices with brown sugar and smoked paprika so each slice has a light coating. Arrange bacon in a single layer and bake 12–15 minutes until crisp to your liking. If using a skillet: cook over medium heat, sprinkling brown sugar and paprika on the bacon, turning occasionally until crisp. Transfer to paper towels to drain.

Prepare vegetables and condiments

While patties cook, slice the tomato into 1/4-inch rounds and slice the red onion into thin rings. Toast the buns: spread butter evenly on cut sides of each bun and toast in a skillet or under the broiler until golden (about 1–2 minutes). Mix mayonnaise and Dijon mustard together in a small bowl; taste and adjust salt/pepper if desired.

If using lettuce and pickles, wash lettuce leaves and pat dry; slice pickles if needed.

Assemble burger

Spread a tablespoon of the mayo-Dijon mix on the bottom bun. Place lettuce (if using) on the bottom bun, then the cheeseburger patty. Top the melted cheddar with two slices of the prepared bacon, a tomato slice, a few rings of red onion, and pickles if using. Spread a thin layer of mayo on the top bun and place it on the stack. Press gently to compact and serve immediately.

Finishing

Serve the Bryan Burger hot with fries, chips, or a simple side salad. Optionally, secure with a toothpick and slice in half to share. Leftover patties can be refrigerated up to 2 days and reheated gently on a skillet.