Big City Burger Recipe

Form patties

Divide the 1 lb meat or vegan black bean mix into 4 equal portions (about 4 oz each). Gently shape each portion into a 3.5-inch round patty about 3/4 inch thick. Make a slight dimple in the center of each patty with your thumb to reduce doming while cooking.

Season

Season both sides of each patty evenly with fine sea salt (about 1 tsp total) and freshly ground black pepper (about 1/2 tsp total). Let sit at room temperature for 10 minutes while you prepare other components.

Cook patties

Heat a large skillet or cast-iron pan over medium-high heat until shimmering. Add 1 tablespoon neutral oil and swirl to coat. For beef: cook patties 3-4 minutes on the first side without moving, then flip and cook 2-3 minutes for medium (adjust time for desired doneness). For vegan black bean patties: cook 4-5 minutes per side until browned and heated through. In the last 1 minute of cooking, place a slice of cheddar on each patty, cover the pan (or use a lid) to melt the cheese. Remove patties to a plate and tent loosely with foil to rest 3-4 minutes.

In a small bowl combine 1/2 cup mayonnaise and 2 tsp Dijon mustard. Stir in 1 tbsp finely chopped parsley, 1 tsp chopped chives, and 1 tsp chopped tarragon or basil if using. Add 1/2 tsp lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning; if you prefer a brighter flavor add another 1/4 tsp lemon juice or a pinch of salt. Refrigerate until ready to assemble.

Prepare the baguettes: slice each baguette in half lengthwise to create 4 bun pieces (2 tops, 2 bottoms per baguette). Spread the softened butter thinly on the cut surfaces of each piece.

Toast the bread: Heat a clean skillet over medium heat. Place buttered cut sides down and toast 1-2 minutes until golden and crisp. Alternatively, toast under a broiler for 1-2 minutes, watching carefully.

Assemble the burgers: Spread about 1.5 tablespoons of the fine-herb Dijon mayo onto the bottom half of each toasted baguette portion. Place a few butter lettuce leaves (about 1 leaf folded) on the mayo, top with 2 tomato slices, then a cheesy patty. Add 2-3 rings of red onion and 4 pickle slices on top of the patty. Spread another 1 teaspoon of the mayo on the top half of the baguette and close the sandwich. Repeat for remaining burgers.

Serve: Press each sandwich lightly, cut in half if desired, and serve immediately while patties and cheese are warm. Offer extra Dijon mayo on the side.