Name: Brick House Tavern + Taps Brick Burger Classic Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb ground beef (80/20); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 tbs unsalted butter (softened); 2 pieces soft burger buns (sesame or potato); 2 slices American cheese slices; 0.25 cups mayonnaise; 1 tbs ketchup; 1 tsp yellow mustard; 1 tbs dill pickle relish; 0.5 tsp apple cider vinegar; 0.25 tsp paprika; 0.25 tsp onion powder; 0.25 tsp sugar; 0.125 tsp salt; 2 leaves iceberg lettuce (leaves, washed & dried); 2 slices ripe tomato; 6 slices dill pickle slices; 1 tsp vegetable oil

Method

Burger Patties & Seasoning

Portion and form patties

Divide the 1 lb ground beef into four equal portions (~4 oz each). Lightly form each portion into a loose ball, then flatten into a thin round patty about 4 inches in diameter and roughly 1/4 inch thick. Do not overwork the meat—keep patties loose so they will smash and sear.

Season

Just before cooking, sprinkle both sides of each patty lightly with kosher salt (about 1/4 tsp per patty total) and freshly ground black pepper so seasoning is even.

Cooking & Finishing

Preheat griddle/skillet

Heat a heavy skillet or griddle over medium-high heat until very hot (about 3–5 minutes). Add 1 tsp vegetable oil and spread to coat the surface.

Cook patties (smash method)

Place two patties on the hot surface (work in two batches if necessary). Using a sturdy spatula or a burger press, press each patty firmly down until it's very thin (about 1/8 inch). Cook without moving for 2 minutes to develop a deep sear and browned edges. Flip and immediately top each flipped patty with a slice of American cheese. Cook another 45–60 seconds until cheese is melted and patties are cooked through. Repeat with remaining patties.

Toast buns

While the final patties cook, butter the cut sides of the buns with the softened butter and place cut-side down on the griddle for 30–45 seconds until golden and slightly crisp.

BH Special Sauce

Make the sauce: In a small bowl combine 1/4 cup mayonnaise, 1 tbsp ketchup, 1 tsp yellow mustard, 1 tbsp dill pickle relish, 1/2 tsp apple cider vinegar, 1/4 tsp paprika, 1/4 tsp onion powder, 1/4 tsp sugar and 1/8 tsp salt. Whisk until smooth and taste; adjust seasoning (add a pinch more sugar or vinegar) as desired. Refrigerate until assembly.

Veggies & Assembly

Prepare produce

Wash and dry iceberg lettuce leaves. Slice tomato into two 1/4-inch slices per burger. Have 3 pickle slices ready per burger.

Assemble the Brick Burger Classic

Spread about 1.5 tbsp of BH special sauce on the bottom bun. Place one cheesy patty directly on the sauce, then top with the second cheesy patty (stack the two patties). Add 2 leaves of iceberg lettuce folded if needed, 2 tomato slices, and 3 pickle slices. Spread a light layer (about 1 tsp) of sauce on the top bun and close the burger. Serve immediately.