Charred Burger Recipe

Form patties

Divide ground beef into two 7 oz portions (reserve a little extra in case of trimming) and gently form into loose patties about 3/4 inch thick and slightly wider than the bun. Handle the meat as little as possible to avoid compacting. Use your thumb to make a shallow dimple in the center of each patty to reduce dome-up while cooking.

Season both sides of each patty generously with kosher salt and freshly ground black pepper just before cooking (about 30 seconds prior).

Preheat a cast-iron skillet or outdoor grill to high heat (450–500°F / 230–260°C). If using a skillet, add 1 tbsp neutral oil and heat until shimmering and lightly smoking. If using a grill, oil the grates with a folded paper towel dipped in oil using tongs.

Place patties on the hot surface. Do not press down. Cook for 3–4 minutes on the first side to develop a char crust. Flip once and cook 3–4 minutes for medium (internal temp ~140–145°F / 60–63°C). Adjust time +/- for desired doneness. Remove from heat and rest 3–4 minutes; carryover heat will raise temperature slightly.

While patties rest, combine 1 cup shredded sharp cheddar, 2 oz softened cream cheese, 3 tbsp chopped roasted pimentos, 2 tbsp mayonnaise, 1/2 tsp smoked paprika, 1/2 tsp Worcestershire sauce, 1/4 tsp black pepper, and 1/4 tsp kosher salt in a bowl. Use a spatula to mix until smooth but still slightly chunky. Taste and adjust seasoning. Keep chilled until assembly.

In a small bowl, stir together 2 tbsp finely diced Fresno chiles, 2 tbsp minced red onion, 1 tsp apple cider vinegar, 1/2 tsp sugar, 1/8 tsp kosher salt and 1 tsp olive oil. Taste and adjust for brightness and heat. Let sit at room temperature for 10 minutes to meld flavors.

Cook bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning occasionally. Transfer to a paper-towel-lined plate to drain. If you prefer extra smoky flavor, you can finish in a 375°F oven for 5 minutes after initial browning.

Split brioche buns and spread a thin layer of unsalted butter on cut sides. Toast cut sides in a skillet or on the grill until golden and lightly crisp, about 1–2 minutes. Keep warm.

Wash and dry butter lettuce leaves; reserve for assembly.

Place the bottom half of each toasted brioche bun on a plate. Lay down 1–2 butter lettuce leaves per bun (this creates a moisture barrier).

Place the hot charred patty onto the lettuce. Spoon about 2–3 tablespoons of pimento cheese onto each patty while still warm so it softens slightly on contact. If desired, briefly return the patties under a broiler or on the grill for 30–60 seconds to melt the cheese further.

Top the pimento cheese with 2 slices of crisp applewood bacon per burger, then spoon 1–1.5 teaspoons of Fresno relish over the bacon. Add optional pickle slices or a dash of hot sauce if using.

Finish with the brioche top, press gently to compact, slice in half if desired, and serve immediately.