Hickory Burger Recipe
6oz burger patty topped with bbq sauce, bacon and melted Swiss cheese served on a toasted bun
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Ingredients
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Burger
Toppings
Bun & Finish
Method
Burger
- 1
Form patties
Divide ground beef into a single 6-ounce (about 0.375 lb) portion and gently form into a 3/4-inch thick patty roughly the diameter of the bun. Make a shallow dimple in the center with your thumb to prevent doming during cooking.
- 2
Season
Season both sides of the patty with kosher salt and freshly ground black pepper just before cooking.
- 3
Cook patty
Heat a cast-iron skillet or griddle over medium-high heat until hot. Add 1 tsp vegetable oil and swirl. Place the patty in the pan and cook undisturbed for 3 to 4 minutes until a brown crust forms. Flip and cook 2 to 3 minutes on the second side for medium (adjust time for desired doneness).
Toppings
- 4
- 5
Apply BBQ and melt cheese
With the patty on its final side and about 30–45 seconds remaining, brush about 2 tbsp hickory barbecue sauce over the top surface. Immediately top the sauced patty with the Swiss cheese slice, then cover the pan with a lid (or tent with foil) for 30–45 seconds to melt the cheese.
- 6
Prepare optional toppings
If using, arrange pickle slices and thinly sliced onion so they are ready to assemble while the bun toasts.
Bun & Finish
- 7
- 8