‘merica Recipe

In a small bowl, combine mayonnaise, ketchup, yellow mustard, sweet pickle relish, Worcestershire sauce, apple cider vinegar, garlic powder, onion powder, black pepper and sugar if using. Whisk until smooth and homogeneous.

Taste and adjust: add a little more vinegar for tang, more sugar for sweetness, or more relish for texture. Refrigerate at least 15 minutes to let flavors meld (can be made up to 3 days ahead).

Peel the yellow onion and slice into 1/4-inch thick rings. Separate into rings and set aside.

Heat a griddle or large skillet over medium-high heat and add 1 tablespoon neutral oil. When shimmering, add onion rings in a single layer (work in batches if necessary). Cook, undisturbed, until well browned on the first side, about 3–4 minutes, then flip and cook another 2–3 minutes until deeply golden and softened. Remove to a plate.

Trim lettuce leaves to fit bun size and pat dry. Lay aside until assembly.

Divide the 1 lb ground beef into two equal portions (about 8 oz each). Gently form each into a loose patty slightly wider than the bun (handle as little as possible to keep the burger tender). Make a shallow indentation in the center of each patty with your thumb to prevent doming.

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

Reheat the griddle or skillet over medium-high heat until very hot. Add a small drizzle of oil and place the patties on the surface. Cook without pressing for 3–4 minutes to develop a good crust.

Flip the patties and immediately top each with a slice of American cheese. Continue cooking 2–3 minutes for medium (adjust time for desired doneness). Remove to a plate and tent loosely with foil to rest for 2–3 minutes.

If you prefer the buns lightly toasted: wipe the griddle and, over medium heat, toast cut bun faces until golden, about 30–60 seconds.

To assemble each burger: spread about 1.5 tablespoons of house dressing on the bottom bun. Place the lettuce leaf on the dressing (this helps protect the bun from sogginess), then set the cheesy beef patty on top. Add 3 browned onion rings and 3 pickle slices. Spread 1 tablespoon house dressing on the top bun and close the sandwich.

Serve immediately with fries or chips.