The B – Roll Recipe

Prepare spreads

In a small bowl, stir the garlic aioli and Dijon mustard together until smooth. Set aside.

Butter the cut sides of the brioche buns evenly with the unsalted butter, leaving the outer sides of the buns dry for toasting.

Cook bacon

Place a skillet over medium heat. Add the bacon slices and cook until crisp on both sides, about 6–8 minutes depending on thickness. Transfer bacon to a paper towel–lined plate to drain. Reserve 1 tsp bacon fat in the skillet; discard excess or save for another use.

Caramelize onion

Add 1 tsp olive oil to the same skillet (use reserved bacon fat if available) and heat over medium-low. Add the thinly sliced onion, sprinkle with brown sugar, and cook, stirring occasionally, until soft and richly browned, about 10–12 minutes. In the last minute, add the apple cider vinegar and stir to deglaze the pan; remove from heat and keep warm.

Form and season

Divide the ground beef into two equal portions and shape into two thin patties slightly wider than the buns (the meat will shrink). Season both sides of each patty with kosher salt, black pepper, and a light drizzle of Worcestershire sauce pressed into the surface.

Cook patties

Heat a griddle or heavy skillet over medium-high heat and brush with 1 tsp neutral oil. When the surface is hot and shimmering, place the patties on the griddle. Cook without moving for 2–3 minutes until a brown crust forms. Flip and top each patty immediately with a slice of cheddar cheese. Cook another 2–3 minutes for medium doneness (adjust time for preferred doneness). Remove patties to a plate and let rest for 2 minutes.

Toast buns: While patties rest, place the buttered cut sides of the brioche buns on the hot griddle or skillet until golden brown and crisp, about 30–60 seconds. Remove buns.

Spread and stack: Spread the garlic-Dijon aioli on the bottom bun. Add a lettuce leaf, then the cheese-topped beef patty. Top the patty with the caramelized onions, then lay the three bacon slices (or break to fit). Add tomato slices and pickles if using. Spread a little more aioli on the top bun and place on the stack.

Serve: Press gently, slice in half if desired, and serve immediately while warm.