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House Burger Recipe

Name: Chomp Kitchen and Drinks House Burger Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 pieces 80/20 ground beef (formed into 4 oz balls); 4 slices Smoked gouda slices; 8 slices Bacon strips (thick-cut); 4 pieces Potato or brioche hamburger buns; 2 tbs Unsalted butter (for toasting buns); 4 pieces Green leaf lettuce (whole leaves, rinsed, dried); 1 pieces Tomato (ripe, medium, sliced 1/4" thick); 12 slices Dill pickle chips; 1 tsp Kosher salt; 1 tsp Freshly ground black pepper; 1 tsp Neutral oil (canola or vegetable); 1 cups Mayonnaise; 2 tbs Ketchup; 1 tsp Dijon mustard; 2 tbs Sweet pickle relish; 1 tsp Smoked paprika; 1 tsp Garlic powder; 1 tsp Worcestershire sauce; 1 tsp Hot sauce (optional); 0.25 tsp Salt; 0.25 tsp Black pepper

Inspired by Chomp Kitchen and Drinks

Time45m

Serves4

smash patty, smoked gouda, bacon, chomp sauce, lettuce, tomato, pickles

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Ingredients

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Burgers

4 pieces 80/20 ground beef (formed into 4 oz balls)

4 slices Smoked gouda slices

8 slices Bacon strips (thick-cut)

4 pieces Potato or brioche hamburger buns

2 tbs Unsalted butter (for toasting buns)

4 pieces Green leaf lettuce (whole leaves, rinsed, dried)

1 pieces Tomato (ripe, medium, sliced 1/4" thick)

12 slices Dill pickle chips

1 tsp Kosher salt

1 tsp Freshly ground black pepper

1 tsp Neutral oil (canola or vegetable)

Chomp Sauce

1 cups Mayonnaise

2 tbs Ketchup

1 tsp Dijon mustard

2 tbs Sweet pickle relish

1 tsp Smoked paprika

1 tsp Watkins garlic powder

1 tsp Original Worcestershire Sauce

1 tsp Hot sauce (optional)

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Method

Chomp Sauce

Make the sauce

In a medium bowl combine 1 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon Dijon, 2 tablespoons sweet pickle relish, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon Worcestershire sauce, and 1 teaspoon hot sauce (optional). Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Whisk until smooth. Cover and refrigerate for at least 30 minutes to let flavors meld. Makes about 1 1/4 cups.

Burgers

Prep ingredients

Remove ground beef balls from fridge and loosely keep at cool room temperature for 10–15 minutes. Slice tomato into 1/4" rounds and pat dry with paper towel. Rinse and dry lettuce leaves. Split buns and butter cut sides with 2 tablespoons unsalted butter.

Cook bacon

Heat a large skillet or griddle over medium heat. Lay 8 slices of thick-cut bacon in a single layer and cook until crisp, turning occasionally, about 8–12 minutes depending on thickness. Transfer to a paper towel–lined plate to drain. Keep the rendered bacon fat in the pan for extra flavor or discard and wipe pan clean if you prefer.

Preheat griddle

If using a separate cast-iron skillet or flat griddle, heat it over medium-high until very hot (a few minutes). Lightly brush the surface with 1 teaspoon neutral oil to prevent sticking.

Smash and sear patties

Place one 4 oz beef ball on the hot griddle. Immediately press it flat with a heavy spatula or a dedicated burger press to about 1/4" thickness. Season the exposed top with a pinch of kosher salt and freshly ground black pepper (repeat for each patty as you work in batches). Cook without disturbing until deep brown and crisp at the edges, about 2–3 minutes. Use the spatula to scrape and flip the patty, keeping the fond (browned bits). After flipping, immediately press slightly to maintain contact and sear the other side for another 1–2 minutes.

Add cheese

When patties are nearly done (about 30–45 seconds before removing), place a slice of smoked gouda on each patty and cover the pan briefly with a lid or a large bowl to help cheese melt, about 30–45 seconds.

Toast buns

While cheese is melting, toast the buttered cut sides of the buns in a separate pan or on the griddle until golden brown, about 1–2 minutes.

Assemble burgers

Spread about 1 1/2 tablespoons (roughly) chomp sauce on the bottom half of each toasted bun. Place a lettuce leaf on the sauce, add the cheesy smash patty, then 2 slices of bacon per burger, a tomato slice, and 3 pickle chips. Spread a thin layer of chomp sauce on the top bun as well, then close the burger.

Season and serve

Sprinkle a tiny pinch of salt and pepper over the tomatoes if desired. Serve immediately while hot with extra chomp sauce on the side. Yields 4 burgers.