1950's Diner Burger Recipe

Make the sauce

In a small bowl combine mayonnaise, ketchup, yellow mustard, sweet pickle relish, white vinegar, onion powder, garlic powder, paprika, and salt. Whisk until smooth and well combined. Taste and adjust seasoning if needed. Cover and refrigerate while you prepare the patties so flavors meld (at least 15 minutes).

Form patties

Divide the ground beef into two equal portions (about 8 oz each). Gently form each portion into a loose patty about 3.5 to 4 inches in diameter and roughly 3/4 inch thick. Make a slight indentation in the center of each patty with your thumb to prevent puffing during cooking. Season both sides lightly and evenly with kosher salt and freshly ground black pepper.

Cook patties

Heat a large cast-iron skillet or griddle over medium-high heat until very hot, then add 1 tablespoon vegetable oil and swirl. Place patties in the skillet and cook without moving for 3 minutes to develop a good sear. Flip and immediately place a slice of American cheese on each patty. Cook another 2 to 3 minutes for medium (adjust time for desired doneness). Remove patties to a plate and tent loosely with foil to rest for 2 minutes.

Prepare buns and onion

While the patties cook, thinly slice the half onion into rings. Spread the softened butter on the cut sides of the buns. Place buns, buttered side down, on the hot skillet or griddle and toast for 1 to 2 minutes until golden brown and slightly crisp. Remove from heat.

Assemble burgers

Spread about 1 to 1 1/2 tablespoons of the prepared 50's sauce on the bottom half of each toasted bun. Place a cheese-topped patty on the sauced bottom bun. Top each patty with 3 dill pickle slices and a few rings of raw yellow onion (to taste). Spoon an additional 1 teaspoon of sauce on the top bun if desired, then place the top bun over the burger. Serve immediately.