Brownstone Supreme Burger Recipe

Combine ground beef, kosher salt, black pepper and 1 tablespoon Worcestershire sauce in a bowl. Gently mix with your hands until just combined — do not overwork. Divide into 4 equal portions (about 6 oz each) and form into patties about 3/4 inch thick with a slight depression in the center to prevent doming.

Preheat a cast-iron skillet or heavy grill pan over medium-high heat until very hot.

When the pan is hot, add a light swipe of oil or place patties directly (they have enough fat). Cook patties 3 to 4 minutes without moving to develop a crust. Flip and immediately top each patty with a slice of cheddar. Cook another 3 to 4 minutes for medium (adjust 1–2 minutes for desired doneness). Remove to a plate and tent with foil to rest 5 minutes.

While patties cook, split the brioche buns and spread softened butter on cut sides. Toast buttered sides in a clean skillet over medium heat until golden, about 1–2 minutes. Remove and keep warm.

Cook bacon in a skillet over medium heat until crisp, 6–8 minutes, flipping as needed. Transfer to paper towels to drain. Reserve bacon fat for additional flavor if desired.

Slice tomato into 4 even slices. Wash and dry lettuce leaves. Prepare pickle slices.

Peel the onion and slice into 1/2-inch thick rings. Separate rings into individual circles. Pat dry with paper towels.

In a bowl whisk together flour, cornstarch, baking powder and 1 teaspoon salt. In another bowl whisk the egg with cold beer (or sparkling water). Pour the wet into the dry and whisk until a slightly lumpy batter forms. Chill the batter 10 minutes in the refrigerator — this helps crispness.

Heat vegetable oil in a deep saucepan or fryer to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter; it should sizzle and rise slowly.

Dredge onion rings lightly in a little extra flour (tap off excess), then dip into the batter, letting excess drip off. Carefully lower rings into hot oil in batches (do not overcrowd). Fry until golden brown and crisp, 2–3 minutes per side. Remove with a slotted spoon to a rack or paper towels and season immediately with a pinch of salt. Keep warm in a low oven (200°F/95°C) on a sheet tray while you finish.

In a small bowl combine crumbled bleu cheese, mayonnaise, sour cream, buttermilk, lemon juice, 1/2 teaspoon Worcestershire, black pepper and 1/8 teaspoon salt. Stir until incorporated but still slightly chunky. Taste and adjust seasoning. If you prefer a thinner dressing, add more buttermilk 1 teaspoon at a time.

Chill the dressing in the refrigerator while assembling so flavors meld, at least 10 minutes.

If desired, mix softened butter with smoked paprika and spread on bun tops for an extra smoky flavor. Sprinkle a light pinch of coarse sea salt on the bun bottoms.

Assemble each burger: place a buttered toasted bottom bun, add 2 leaves of lettuce, a tomato slice, and the rested cheddar-topped beef patty. Layer 2 strips of crisp bacon on the patty.

Pile 3–4 warm onion rings on top of the bacon to create the tower. Spoon 1–2 tablespoons bleu cheese dressing over the onion rings (or serve on the side). Top with pickle slices, then place the toasted bun top. Press gently so the tower settles but remains tall.

Serve immediately with fries or a side salad. Offer extra bleu cheese dressing on the side.