Showme Burger Recipe

Form Patties

Divide the ground beef into two equal portions (about 8 oz each). Gently form into patties about 3/4 inch thick and slightly wider than the buns. Do not overwork the meat. Press a shallow dimple in the center of each patty with your thumb to help them cook evenly.

Season both sides of the patties with kosher salt and freshly ground black pepper. Lightly brush or rub Worcestershire sauce onto both sides of each patty.

Heat a heavy skillet or cast-iron pan over medium-high heat until hot. Add 1 tablespoon unsalted butter and let it melt and foam. Add the patties and cook without moving until a crust forms, about 3-4 minutes. Flip and cook another 3 minutes for medium (adjust time for desired doneness).

In the last 1 minute of cooking, place a Tillamook cheddar slice on each patty, cover the pan briefly with a lid to melt the cheese. Remove patties and tent with foil to rest while you finish assembling.

While patties cook (or ahead of time), heat a medium skillet over medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When butter melts, add the thinly sliced onion and spread into an even layer.

Cook onions, stirring every 2-3 minutes, adjusting heat as needed so they gently brown but do not burn. After about 10-15 minutes they will be soft and starting to brown.

Sprinkle 1/2 teaspoon brown sugar and 1 teaspoon balsamic vinegar over the onions, add 1/4 teaspoon kosher salt, and continue cooking another 5-10 minutes until deeply golden and jammy. Remove from heat and keep warm.

In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon sriracha, 1 teaspoon prepared horseradish, 1/2 teaspoon additional hot sauce if using, 1/2 teaspoon smoked paprika, 1 teaspoon apple cider vinegar, 1/4 teaspoon sugar, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper.

Whisk until smooth and taste; adjust heat, acidity, or salt to preference. Refrigerate for at least 15 minutes to let flavors meld (can be made up to 2 days ahead).

Split the buns and lightly butter the cut sides with 1 tablespoon unsalted butter. Toast them in a skillet or on a griddle over medium heat until golden, about 1-2 minutes per side.

Spread about 1 tablespoon of comeback sauce on the bottom bun. Place the cheddar-topped patty on the sauce.

Top the patty with a generous portion of caramelized onions (about 2-3 tablespoons), then a handful (about 1/2 cup) of shredded lettuce, and two tomato slices. Add pickles if desired.

Spread a little comeback sauce on the top bun, place it on the burger, press gently, and serve immediately.