Elevated Burger Menu Recipe

Form and season patties

Divide the pound of 80/20 ground beef into two equal portions (about 8 oz each). Gently form each portion into a loose ball, then flatten to 3/4–1 inch thick rounds, making a slight dimple in the center of each patty with your thumb. Sprinkle both sides lightly with kosher salt and freshly ground black pepper. Brush one side of each patty with the Worcestershire sauce.

Chill briefly

Place the patties on a plate and chill in the refrigerator for 10–15 minutes to help them hold shape while cooking.

Cook — high-heat sear then finish

Heat a cast-iron skillet or heavy griddle over medium-high until smoking hot. Add 1 tablespoon of softened butter to the pan and let it melt and foam. Place patties in the pan, Worcestershire side down. Sear without moving for 2–3 minutes until a deep brown crust forms. Flip the patties and reduce heat to medium. Cook the second side 2–3 minutes for medium-rare to medium (internal temp 130–140°F / 54–60°C). During the last 60–90 seconds of cooking, lay two slices of aged cheddar on each patty and cover the pan with a lid to melt the cheese.

After removing from the pan, transfer patties to a warm plate and tent loosely with foil for 3–4 minutes to rest and redistribute juices.

Caramelized onions (if not prepped)

If you don't have pre-made caramelized onions: heat 1 tablespoon olive oil in a skillet over medium-low. Add thinly sliced 1 large onion (not listed — assumes prepped) and a pinch of salt. Cook, stirring occasionally, 25–30 minutes until deep golden and sweet. Deglaze with 1 teaspoon water or a splash of balsamic in the final minutes if sticky. Use 1 cup for the burgers.

Assemble greens and tomato

Wash and dry arugula, toss lightly with a pinch of flaky sea salt. Slice the heirloom tomato into 1/2-inch rounds and season lightly with salt and pepper.

Optional accents

If using truffle oil, drizzle about 1 teaspoon over the rested patties or mix a few drops into the mayonnaise. Arrange pickled red onions if using.

Toast buns

Split brioche buns and brush cut sides lightly with softened butter. Heat a clean skillet or griddle over medium. Toast the buns cut-side down until golden and crisp, about 1–2 minutes. Remove and keep warm.

Make sauce

In a small bowl, combine 3 tablespoons mayonnaise and 1 teaspoon Dijon mustard. Optionally stir in a few drops of truffle oil for an elevated flavor. Adjust seasoning to taste.

Build the burger

Spread about 1 tablespoon of the mayo-Dijon sauce on the bottom bun. Place a handful of arugula, then the rested cheddar-topped patty. Spoon about 2 tablespoons caramelized onions over the cheese, add tomato slice and 4 pickle chips. Spread a little sauce on the top bun, place on top, and press gently. Sprinkle a pinch of flaky sea salt over the tomato or top bun if desired.

Serve immediately with fries or a simple side salad. Estimated plating: two elevated burgers from this recipe (servings = 2).