Boston-sized Burger Recipe

Form Patties

Divide the 0.5 lb ground beef into two equal portions (each ~0.25 lb). Gently form each portion into a patty about 3.5–4 inches in diameter and roughly 3/4 inch thick. Make a shallow dimple in the center of each patty with your thumb to reduce doming during cooking.

Season

Season both sides of each patty evenly with the kosher salt and black pepper.

Cook Patties

Heat a heavy skillet or cast-iron pan over medium-high heat. Add 1 tbs vegetable oil and let it shimmer. Place the patties in the pan without crowding and cook undisturbed for 3–4 minutes until a brown crust forms. Flip and cook another 2.5–3 minutes for medium (adjust time +/- for desired doneness). In the last 60 seconds of cooking, place one slice of cheddar on each patty and cover the pan briefly to melt the cheese.

While the patties cook, split the brioche bun and spread 1 tbs softened butter evenly on the cut sides. Place cut-side down on a separate skillet or the same pan (if there's space) over medium heat and toast until golden and slightly crisp, about 1–2 minutes. Remove and set aside.

Arrange the lettuce leaf on the bottom bun. Place two tomato slices (or enough to cover), then layer the red onion slices and pickles. If using pickled jalapeños, have them ready to add on top of the cheese.

Spoon about 1.5 tbs of cactus dip onto the cut side of both the top and bottom buns (total ~3 tbs), spreading evenly to the edges. If the dip is very thick, thin slightly with a teaspoon of water or lime juice.

Place the bottom bun (with cactus dip) on a plate. Set the lettuce on the bun, then add one cheesy patty. Add the tomato, onion, and pickle layers, then place the second cheesy patty on top. Add any optional pickled jalapeños. Finish with the top bun (cactus dip side down).

Press gently to compact, slice in half if desired, and serve immediately while hot with extra cactus dip or fries on the side.