Broadway Burger Recipe

Form patties

Divide the ground beef into two equal portions (about 8 oz each). Gently form each portion into a patty about 3/4" thick and slightly wider than the buns. Avoid overworking the meat to keep patties tender.

Make a shallow indentation in the center of each patty with your thumb — this prevents puffing during cooking.

Season both sides of each patty evenly with kosher salt and freshly ground black pepper. Sprinkle Worcestershire sauce on one side of each patty and gently press it in.

Heat a large cast-iron skillet or heavy sauté pan over medium-high heat until very hot (about 3–4 minutes). Add 1 tsp vegetable oil and swirl to coat.

Place the patties in the hot pan, indentation-side up. Cook undisturbed for 3–4 minutes to develop a crust. Flip once and immediately place a slice of cheddar on each patty. Continue cooking for another 3–4 minutes for medium doneness (internal temp about 150°F/66°C). Adjust time for desired doneness.

Remove patties to a plate and tent loosely with foil to rest for 3–5 minutes.

While the patties cook, combine mayonnaise, ketchup, Dijon mustard, hot sauce (if using), and sweet pickle relish in a small bowl. Stir until smooth and refrigerate until assembly.

Split the brioche buns. Spread softened butter evenly on cut sides.

Preheat a separate skillet or griddle over medium heat. Place buns butter-side down and toast until golden brown and crisp, about 1–2 minutes. Remove and set aside.

Thinly slice the tomato and red onion. Pat slices dry with paper towel to avoid watery burger.

Assemble the burger: spread about 1 tbsp of the prepared sauce on the bottom bun. Place a lettuce leaf, then the rested cheeseburger patty. Top with 2 pickle slices, 2–3 tomato slices (or enough to cover the patty), and a few red onion rings. Add more sauce to the top bun if desired and close.

Serve immediately with fries or a side salad.