The Epic Burger Recipe

Make the sauce

In a medium bowl combine mayonnaise, ketchup, yellow mustard, sweet pickle relish, apple cider vinegar, smoked paprika, garlic powder, onion powder, sugar (if using), salt, and black pepper. Whisk until smooth and homogeneous. Taste and adjust seasoning. Cover and refrigerate while you prepare the rest — flavors meld best after 15–30 minutes.

Thinly slice red onion into rings and separate. Slice dill pickles if not pre-sliced. Lightly spread softened butter on the cut sides of each bun.

Heat a large cast-iron griddle or heavy skillet over medium-high heat. When hot, add 1 tablespoon neutral oil and swirl to coat.

Place buns butter-side down on the hot griddle and toast until golden brown, 30–60 seconds. Remove buns and set aside, keeping them warm.

Divide the ground beef into 3 equal portions (about 6.4 oz / 180 g each for a 1.2 lb total). Gently roll each portion into a loose ball — do not overwork the meat.

Increase heat to high so the griddle is very hot. Add remaining 1 tablespoon oil and let it shimmer. Place one beef ball on the griddle and immediately press down firmly with a heavy spatula or a burger press to make a thin patty ~1/4-inch thick. Repeat for remaining balls, leaving room between patties. Work quickly so juices don’t evaporate.

Season the exposed top of each patty with a pinch of kosher salt and freshly ground black pepper. Let patties cook undisturbed 2–3 minutes, until the edges brown and crisp.

Using a thin spatula, scrape under the patty and flip. Immediately place one slice of cheddar and one slice of edam on each patty (or stack one type if slices overlap). Press gently so cheese melts over the patty. Cook 30–60 seconds more until cheese melts and the patties are cooked through (internal temp ~160°F / 71°C for well done).

Spread about 1 tablespoon of Epic Burger Sauce on the bottom half of each toasted bun.

Place the first cheese-covered patty on the sauced bottom bun. Add the second patty directly on top, then the third patty (stack while still hot).

Top the stacked patties with 4 dill pickle slices and a few red onion rings per burger (adjust to taste). Spoon another 1 tablespoon of sauce onto the top bun and close the burger.

Serve immediately with fries or a side of your choice.