B3 Prime Beef Burger Recipe

Prepare the quick pickle brine by combining white vinegar, water, sugar, kosher salt, and crushed red pepper flakes in a small bowl. Stir until sugar and salt dissolve.

Place thin slices of green tomato into a small jar or bowl and pour the brine over them so they are fully submerged. Cover and refrigerate for at least 20 minutes (can be made up to 24 hours ahead).

In a medium bowl, beat the softened cream cheese until smooth. Stir in mayonnaise and lemon juice until combined.

Fold in the grated cheddar and chopped pimentos. Season with smoked paprika, cayenne, and salt. Adjust consistency with an additional teaspoon of mayonnaise if too thick. Chill while preparing other components so flavors meld.

Thinly slice the yellow onion into rings or half-rings. Heat butter and olive oil in a skillet over medium heat until shimmering.

Add the sliced onions and a pinch of salt. Cook, stirring occasionally, until they begin to soften and turn translucent, about 6–8 minutes.

Add brown sugar and continue to cook for 2–3 minutes to encourage light caramelization. Pour in the Worcestershire sauce and apple cider vinegar, stir, and reduce heat to medium-low. Cook until onions are glossy and jammy, about 5 more minutes. Season with black pepper and remove from heat. Keep warm.

In a cold skillet or on a griddle, lay out the bacon slices. Cook over medium heat, flipping occasionally, until crisp to your liking, about 8–10 minutes. Transfer to a paper-towel-lined plate to drain. Reserve bacon fat in pan for griddle-cooking patties if desired.

Combine the ground beef, Worcestershire sauce, kosher salt, and black pepper gently in a bowl. Do not overwork the meat; mix until just combined.

Divide the mixture into 2 equal portions and form into slightly wider-than-bun patties about 3/4-inch thick. Make a slight dimple in the center of each patty with your thumb to prevent doming.

Heat a griddle or heavy skillet over medium-high heat and add the neutral oil or 1 teaspoon of reserved bacon fat. When hot and shimmering, place the patties on the surface. Cook without pressing for about 3–4 minutes until a brown crust forms.

Flip the patties and cook another 3–4 minutes for medium (adjust 2–3 minutes less for rare, 5–6 minutes for well-done). If you want cheese warmed onto the patty, place about 2 tablespoons of pimento cheese on each patty in the last minute and cover the skillet to melt slightly.

Remove patties to a resting plate and let rest 3 minutes while finishing buns.

Spread butter on the cut faces of the buns. Toast them butter-side-down in a clean skillet over medium heat until golden, about 1–2 minutes.

Optional: spread mayonnaise on the bottom bun. Place leaf lettuce (if using) on the bottom bun to provide a moisture barrier.

Place the rested burger patty (with melted pimento cheese if applied) on top of the lettuce or bottom bun. Top the patty with 2 slices of crisp bacon (cut in half if needed), a generous spoonful of Worcestershire onions, and 3–4 slices of the pickled green tomato.

Finish with the top bun and press lightly. Serve immediately with fries or your preferred side.