Burger Menus Recipe

Mix and portion

Place ground beef in a bowl. Add kosher salt, black pepper and Worcestershire sauce. Gently combine with your hands or a fork until just incorporated—do not overwork. Divide the meat into four equal portions (about 5 oz each).

Form patties

Shape each portion into a loose ball, then flatten to a patty about 3/4" thick and slightly wider than your buns. Make a shallow dimple in the center of each patty with your thumb to prevent doming while cooking.

Cook patties

Heat a cast-iron skillet or grill over medium-high heat and brush with vegetable oil. When the surface is hot and shimmering, place patties on the skillet (do not press down). Cook for 3-4 minutes on the first side until a brown crust forms. Flip once and cook 2-3 minutes more for medium doneness. During the last minute of cooking, place a slice of cheddar on each patty and cover the skillet or close the grill lid to melt the cheese.

While patties rest, combine mayonnaise, ketchup, yellow mustard, sweet pickle relish, paprika, garlic powder, salt and black pepper in a small bowl. Stir until smooth and taste; adjust seasoning. Chill until ready to assemble.

Prep vegetables and toast buns

Slice the tomato into 1/4" rounds (about 4 slices). Thinly slice the red onion into rings. Separate lettuce into individual leaves and rinse/dry. Spread softened butter on the cut faces of each bun. Toast buns, cut-side down, in a clean skillet over medium heat or on the grill for 1-2 minutes until golden and lightly crisp.

Assemble burgers

Spread about 1.5 tablespoons of burger sauce on both the top and bottom bun. Place lettuce on the bottom bun, then the cheesy beef patty, tomato slice(s), red onion rings, and 2 pickle slices. Cap with the top bun and press gently to join.

Serve

Serve immediately with fries or a side salad while the patties are hot. Leftover sauce can be refrigerated for up to 5 days.