The Big Bubba Recipe

In a small bowl, whisk together the mayonnaise, ketchup, yellow mustard, dill pickle relish, hot sauce (if using), and smoked paprika until smooth. Taste and adjust seasoning. Refrigerate while you prepare the rest of the burger to let flavors meld.

Preheat oven to 400°F (200°C) or heat a skillet over medium. Lay bacon strips on a foil-lined sheet pan or in the skillet. Sprinkle brown sugar evenly over the bacon for a slight glaze.

Bake bacon for 12–15 minutes until crisp (or cook in skillet 6–8 minutes per side until crisp). Transfer to a paper towel-lined plate to drain.

Slice the tomato into 1/4-inch slices. Thinly slice the red onion into rings. Rinse and dry lettuce leaves. Set pickles within reach.

Combine ground chuck and ground brisket in a bowl. Add Worcestershire sauce, garlic powder, onion powder, kosher salt, and freshly ground black pepper. Mix gently with your hands just until combined — do not overwork the meat to keep patties tender.

Divide the mixture into two equal portions (about 12–14 oz each for a large 'Big Bubba' burger). Form each portion loosely into a patty roughly 4–5 inches in diameter and about 3/4-inch thick. Make a shallow dimple in the center of each patty with your thumb to prevent doming while cooking.

Heat a cast-iron skillet or grill over medium-high heat. Brush the cooking surface with vegetable oil. When the pan is shimmering or grill grates are hot, place the patties on the surface, dimple-side up.

Cook undisturbed for 3–4 minutes until a deep brown crust forms. Flip and immediately top each patty with an American cheese slice. Cook for another 3–4 minutes for medium (adjust time 2–3 minutes for medium-rare or 4–5 minutes for medium-well). Internal temperature should read 160°F (71°C) for well-done, 145°F (63°C) for medium-rare per preference.

Remove patties and let rest 2–3 minutes while you toast the buns.

Butter the cut sides of the brioche buns with the softened butter. Place them butter-side down in the hot skillet or on the grill for 1–2 minutes until golden and slightly crisp.

Spread a generous spoonful of the special sauce on the bottom bun. Layer with lettuce leaf, a cheese-topped patty, two bacon strips, a few pickle slices, the second patty (stacked), the tomato slice, red onion rings, more sauce on the top bun, and finish by placing the top bun in place.

Press the burger gently to compact and serve immediately while hot. Provide extra napkins—the Big Bubba is juicy and stacked.