Butcher's Block Burger Recipe

Bring meat to cool room temperature

Remove ground meats from refrigerator and let rest, uncovered, for 15–20 minutes while you prepare other ingredients. This helps even cooking.

Thinly slice the half onion into rings. Cut tomato into two thick slices. Pat bacon dry with paper towel if needed. Split buns and set near workspace.

Mix mayonnaise and Dijon mustard in a small bowl; set aside for assembling.

In a large bowl, gently combine the ground chuck and ground brisket. Do not overwork—mix just until evenly distributed (about 12–15 gentle strokes).

Add kosher salt, black pepper, Worcestershire sauce and the optional smoked paprika, garlic powder, and red pepper flakes (if using). Fold in gently until seasonings are incorporated.

Divide the mixture into two equal portions (approx. 10–12 oz each). Using your hands, form each portion into a loose ball, then flatten to a patty about 3/4 to 1 inch thick and about the diameter of the buns. Make a shallow dimple in the center of each patty with your thumb to reduce puffing while cooking.

Place a large skillet (cast iron preferred) over medium heat. Lay bacon slices in the skillet and cook, turning occasionally, until crisp and browned, about 8–10 minutes. Transfer bacon to a paper-towel-lined plate and reserve 1 tablespoon of bacon fat in the pan; discard or save the rest.

Add 1 teaspoon butter to the skillet with the reserved bacon fat (or neutral oil if none). Add the sliced onion and a pinch of salt. Cook over medium-low heat, stirring occasionally, until translucent and lightly caramelized, about 10–12 minutes. Remove onions to a bowl and keep warm.

Increase heat under the skillet to medium-high and add 1 teaspoon neutral oil to the pan. When oil is shimmering, add the patties (work in a single layer; if your pan is small cook one at a time). Cook without moving until a dark brown crust forms, 3–4 minutes.

Flip the patties and immediately place a slice of cheddar on each patty. Continue cooking 3–4 minutes for medium-rare to medium (internal temperature 130–140°F / 54–60°C). For medium-well, cook an additional 1–2 minutes. If cooking more than one patty at a time and pan becomes crowded, transfer cooked patties to a warm plate and tent with foil.

Remove patties to a plate and let rest 3–5 minutes before assembling. Resting lets juices redistribute.

While patties rest, spread butter on cut sides of buns. Return the skillet to medium heat and place buns cut-side down in the pan. Toast until golden, 1–2 minutes. Remove buns.

Spread the prepared mayo-Dijon mixture on the bottom bun. Layer leaf lettuce, then the cheddar-topped patty, two slices of bacon (per burger), caramelized onions, tomato slice, and dill pickle slices. Slather a little mayonnaise on the top bun and close the burger.

Let assembled burger sit 1 minute, then serve immediately.

Serves 2. For juicier results, aim to cook to medium (135–140°F) and use a blend with some higher-fat meat (80/20 minimum). Swap cheddar for blue cheese or pepper jack for variation. Leftover patties can be refrigerated up to 2 days.