Signature Burger Recipe

Form Patties

Divide the 1.5 lbs ground beef into four even portions (~6 oz each). Gently form into patties about 3/4 inch thick and 4 inches across, making a slight indentation in the center of each patty with your thumb (this prevents doming). Season both sides with 1.5 tsp salt and 1 tsp black pepper.

Cook Bacon

In a skillet over medium heat, cook 8 bacon strips until crisp, about 8–10 minutes, turning as needed. Transfer to paper towels to drain and keep warm. Reserve 1 tbsp bacon fat in the skillet for extra flavor (optional).

Cook Patties

Heat a heavy skillet or griddle over medium-high heat with olive oil (1 tbs) or reserved bacon fat. When hot, add patties (do not overcrowd) and cook 3–4 minutes per side for medium (internal temp 145–150°F / 63–66°C). In the last minute of cooking, place two slices of aged cheddar on each patty, cover the pan briefly to melt the cheese.

Toast Buns

Melt 2 tbs butter in a separate skillet over medium heat. Split brioche buns and toast cut sides in butter until golden, about 1–2 minutes.

Assemble Burgers

Spread about 1 tbsp garlic aioli on each bottom bun. Place 1–2 Bibb lettuce leaves on the aioli, add a tomato slice, then the cheesy patty. Top with 2 bacon strips, 1–2 tbs onion jam, and 3–4 dill pickle slices. Finish with the top bun. Serve immediately.

Cook Grits

Bring 4 cups water and 0.5 tsp salt to a boil in a medium saucepan. Gradually whisk in 1 cup Charleston stone-ground grits. Reduce heat to low and simmer, stirring frequently, until thick and tender, 25–30 minutes (stone-ground grits take longer). Stir in 1 cup whole milk and 2 tbs unsalted butter. Fold in 1 cup shredded aged cheddar until melted and smooth. Keep warm.

Make Tasso Gravy

In a skillet over medium heat, add the diced tasso (4 oz) and cook 2–3 minutes to render flavor. Add 2 tbs all-purpose flour and cook 1–2 minutes, stirring to form a roux. Gradually whisk in 2 cups chicken stock, making sure no lumps form. Simmer until slightly thickened, about 4–5 minutes. Season with 0.5 tsp paprika, 0.25 tsp cayenne (adjust for heat), and 0.5 tsp black pepper. Taste and add salt if needed. Keep warm. To serve, spoon tasso gravy over a scoop of cheddar grits next to the burger.

Prepare Potatoes

Wash and dry 2 large russet potatoes. Using a spiralizer or sidewinder tool, cut into twist/spiral fries. If you don't have a spiralizer, thinly slice into long curly strips with a knife or mandoline and separate into single layers.

Fry Fries

Heat vegetable oil in a heavy pot to 350°F (175°C). Fry the spiral potatoes in batches for 3–4 minutes until golden and crisp. Remove with a slotted spoon onto paper towels. Immediately season with 1 tsp kosher salt and 0.5 tsp paprika while hot. Keep warm in a low oven (200°F / 95°C) until serving.

Plate each burger with a generous scoop (about 1/2 to 3/4 cup) of cheddar stone-ground grits topped with 2–3 tbsp tasso gravy. Add a portion of sidewinder fries to the plate. Serve remaining garlic aioli on the side if desired.