The Ha-m-bagur Recipe

Season patty

Remove the 7 oz Angus dried/aged patty from refrigeration and bring to room temperature for 15–20 minutes. Pat dry with paper towel. Lightly brush both sides with 1 tbs neutral oil. Season evenly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper, pressing seasoning gently into the meat.

Cook patty

Heat a cast-iron skillet or heavy griddle over medium-high heat until very hot (about 3–5 minutes). Add the patty and sear without moving 3–4 minutes to form a crust. Flip and cook 3–4 minutes for medium (adjust 1–2 minutes for desired doneness). If using a thermometer, target 130–135°F for medium-rare, 140–145°F for medium. Remove patty to a tray and let rest 4–5 minutes (carryover will finish cooking).

Make BBQ sauce

While the patty comes to room temperature (or while it rests), combine 1/2 cup canned crushed tomatoes, 1 tbs apple cider vinegar, 1 tbs brown sugar, 1 tsp Worcestershire sauce, 1/2 tsp smoked paprika, 1 tsp minced garlic, 1/4 tsp salt, 1/8 tsp black pepper, and 1/4 tsp liquid smoke (optional) in a small saucepan. Bring to a gentle simmer over medium heat, then reduce to low and simmer 6–8 minutes, stirring occasionally, until slightly thickened and glossy. Taste and adjust sweetness, acidity, or smokiness as needed. Remove from heat and keep warm.

Make sauce

In a small bowl, whisk together 3 tbs mayonnaise, 1 tsp ketchup, 1/2 tsp Dijon mustard, 1 tsp sweet pickle relish, 1/2 tsp hot sauce, 1/2 tsp lemon juice, 1/8 tsp garlic powder, 1/8 tsp onion powder, 1/64 tsp salt, and 1/64 tsp black pepper until smooth. Taste and adjust: more hot sauce for heat or more relish for sweetness. Refrigerate until assembly.

Toast bun

Brush cut sides of the bun with 1 tbs softened butter. Place cut-side down on the hot skillet (after patty is removed) over medium heat and toast 1–2 minutes until golden and slightly crisp. Remove and set aside.

Assemble burger

Spread about 1–1.5 tbs of Cha’s Burger Sauce on the bottom bun. Place a layer of chopped green lettuce (about 3/4 cup) over the sauce to create a moisture barrier. Add the rested patty on top of the lettuce, then spoon 1–2 tbs of the firewood-braised tomato BBQ over the patty (more if you like it saucier). Add 2 slices of tomato on top of the BBQ. Spread a thin layer (optional 1 tsp) of sauce on the top bun, then crown the burger. Press gently to compact and serve immediately.

Serving suggestion

Serve hot with fries or a side salad. Offer extra Cha’s Burger Sauce and extra BBQ on the side for dipping.