Toppling G Goliath Pseudo Recipe

Form Patties

Place ground beef in a large bowl. Sprinkle in kosher salt, black pepper, garlic powder, and onion powder. Mix gently with your hands until combined—do not overwork the meat. Divide into 4 equal portions (about 8 oz each) and form into loose patties slightly wider than the buns, creating a shallow dimple in the center of each patty.

Cook Patties

Heat a cast-iron griddle or large skillet over medium-high heat and add vegetable oil. When shimmering, add patties (do not overcrowd—cook in two batches if necessary). Cook 3–4 minutes on the first side without pressing. Flip and cook 3 minutes more for medium; during the last minute place two slices of sharp cheddar on each patty and cover the pan with a lid or foil briefly to melt the cheese. For the two patties that will receive pepper jack, place pepper jack slices instead of one cheddar slice on those patties and cover to melt.

Rest Patties

Transfer cooked patties to a warm plate and tent with foil for 5 minutes to rest while you finish other components.

Lay bacon slices in a cold skillet, then turn heat to medium. Cook until evenly browned and crisp, turning occasionally, about 8–12 minutes depending on thickness. Transfer to a paper towel-lined plate to drain.

If you prefer extra-melty cheese, after resting patties, stack bacon on top of the cheese-covered patties and return to a warm pan for 30 seconds to re-melt.

In a medium skillet, heat butter and olive oil over medium heat. Add sliced onions and a pinch of salt; cook, stirring occasionally, until soft and beginning to brown, about 12–15 minutes.

Add sliced mushrooms and continue to cook until mushrooms release their moisture and mixture is deeply browned, about 6–8 more minutes.

Stir in brown sugar, balsamic vinegar, soy sauce, thyme, and 2 tablespoons water. Reduce heat to low and simmer until mixture is jammy and most liquid has evaporated, about 3–5 minutes. Taste and adjust salt as needed. Remove from heat and keep warm.

In a small bowl, whisk together mayonnaise, ketchup, Dijon mustard, hot sauce, pickle relish, smoked paprika, minced garlic, lemon juice, and salt until smooth. Taste and adjust heat or acidity to preference. Chill in refrigerator for at least 10 minutes while other components finish to let flavors marry.

Toast buns: Heat a clean skillet over medium heat. Butter cut sides of brioche buns and toast buttered sides in the skillet until golden, about 1–2 minutes.

Build the burger: Spread approximately 1.5 tablespoons of Toppling G Sauce on both the bottom and top buns. Place a small handful (about 1/4 cup) of shredded lettuce on the bottom bun, top with a tomato slice and 3 pickle slices. Place a cheddar-topped patty on top of the pickles, then drizzle or spoon 2–3 tablespoons of caramelized onion & mushroom jam over the patty. Add two slices of crisp bacon on top of the jam, then place the pepper jack–topped patty on top to create a double-stack. Add another 2 slices of bacon across the top patty if desired, then crown with the top bun.

Serve: Secure with a long skewer if needed, slice in half if desired, and serve immediately with remaining Toppling G Sauce on the side.