Camp Burger Recipe
two angus beef patties, american cheese, tomato, pickle, red onion, lettuce, camp sauce, brioche bun
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Ingredients
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Burger Assembly
Camp Sauce
Method
Camp Sauce
Make the sauce
In a small bowl combine mayonnaise, ketchup, yellow mustard, dill pickle relish, apple cider vinegar, sugar, smoked paprika, garlic powder, onion powder, salt and black pepper. Whisk until smooth. Taste and adjust seasoning. Refrigerate while you prepare the burgers so flavors meld (at least 10 minutes).
Burger Assembly
Form patties
Divide the ground Angus beef into two equal portions (about 8 oz each). Gently form each portion into a patty roughly 4 inches wide and about 3/4 inch thick, making a slight indentation in the center with your thumb to help them cook evenly. Do not overwork the meat. Season both sides generously with kosher salt and freshly ground black pepper.
Prep produce and buns
Slice the tomato into two 1/4-inch slices. Separate and rinse lettuce leaves, dry thoroughly. Cut the red onion into thin rings and separate into slices. Spread softened butter on the cut sides of the brioche buns.
Cook patties
Heat a large cast-iron skillet or griddle over medium-high heat until very hot, about 3–5 minutes. Add 1 tablespoon vegetable oil and swirl to coat. Place the patties on the hot surface and cook undisturbed for 3–4 minutes until a brown crust forms. Flip once and immediately place one slice of American cheese on each patty. Cook another 3–4 minutes for medium (adjust time for desired doneness). For extra melt, cover the pan for the last 30–60 seconds.
Assemble burgers
Spread about 1 to 1 1/2 tablespoons of camp sauce on the bottom bun. Place one lettuce leaf on the sauce, then stack the first cheeseburger patty. Add 3 pickle slices, a couple rings of red onion, and half of the tomato slice. Add the second cheeseburger patty on top. Spread 1 tablespoon of camp sauce on the top bun and place it over the stack. Press gently to set.
Serve
Cut the burger in half if desired and serve immediately with extra camp sauce on the side. Enjoy while hot.