Burger Recipe

Prepare quick pickles at least 15 minutes ahead. In a small heatproof bowl or jar, combine white vinegar, water, sugar and kosher salt. Stir until sugar and salt dissolve. Add smashed garlic clove and red pepper flakes if using. Add sliced cucumbers/pickles and press down so they are submerged. Let sit at room temperature for at least 15 minutes; refrigerate for up to several days. Reserve 1 teaspoon of the pickle brine for finishing the aioli.

Make the aioli while pickles steep. In a small bowl, combine mayonnaise, minced garlic, lemon juice, Dijon mustard, olive oil, reserved pickle brine (1 tsp), salt and black pepper. Whisk until smooth. Taste and adjust salt, lemon or pickle brine for brightness. Refrigerate until ready to assemble. (If you prefer a smoother garlic flavor, let aioli sit 10–20 minutes to mellow.)

Form patties: divide the ground beef into two equal portions (about 8 oz each). Gently shape each portion into a round patty roughly 3/4–1 inch thick and slightly wider than the buns. Do not overwork the meat. Make a shallow dimple in the center of each patty with your thumb to minimize doming while cooking.

Season patties generously on both sides with kosher salt and freshly ground black pepper. If using, brush or mix Worcestershire sauce lightly into the outside of the patties.

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1 tsp neutral oil and swirl to coat. Place patties in the pan and cook without pressing down: 3–4 minutes on the first side for medium–medium rare depending on thickness.

Flip patties and cook another 3 minutes. If using cheese, place slices on patties in the last 1 minute of cooking and cover the pan briefly to melt. Adjust cook time for desired doneness (use an instant-read thermometer: 130–135°F for medium-rare, 140°F for medium).

Remove patties to a plate and let rest 3–5 minutes while you toast the buns and finish toppings.

Toast buns: spread softened butter on cut sides of buns. In a clean skillet over medium heat, toast buttered sides until golden and crisp, about 1–2 minutes. Alternatively, toast under a broiler briefly.

Assemble burgers: spread a generous tablespoon of garlic aioli on the bottom bun. Place lettuce leaf on aioli, then the rested burger patty (cheese-side up if used). Add 1–2 tomato slices, then 3–4 tablespoons of the quick house pickles (drained) or arranged to taste. Spread a thin layer of aioli on the top bun if desired and close the burger.

Season tomato lightly with a pinch of salt and pepper if desired. Serve immediately.

If you like extra brightness, drizzle a few drops of reserved pickle brine or a squeeze of lemon onto the aioli or tomato before serving. Serve with extra pickles on the side.