Sweet Carolina Burger Recipe

Form patties

Divide the 1.25 lb ground beef into two equal portions (~10 oz each). Gently form each into a patty about 3/4-inch thick, making a shallow 1-inch-wide indentation in the center of each patty to reduce doming during cooking. Handle meat minimally to avoid toughness.

Season

Season both sides of the patties with kosher salt and freshly ground black pepper. Lightly brush or rub 1 teaspoon Worcestershire sauce over each patty if desired for extra savory flavor.

Cook

Heat a cast-iron skillet or griddle over medium-high heat until hot. Add 1 teaspoon vegetable oil and spread. Place patties on the hot surface and cook 3-4 minutes on the first side without moving until a deep brown crust forms. Flip and cook 3 minutes more for medium (adjust time for desired doneness). During the last 1 minute of cooking, place two slices of cheddar on each patty, cover the pan briefly with a lid or tent with foil to melt the cheese.

Combine 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon yellow mustard, 1/2 teaspoon hot sauce, 1 teaspoon apple cider vinegar, 1/2 teaspoon brown sugar, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon salt and 1/8 teaspoon black pepper in a bowl. Whisk thoroughly until smooth. Taste and adjust seasoning — add more hot sauce for heat, more vinegar for tang, or a pinch more brown sugar if you prefer sweeter. Refrigerate while you prepare the rest of the burger so flavors meld (at least 10–15 minutes).

While patties rest or cook, heat a medium skillet over medium-low heat. Add 1 tablespoon unsalted butter and 1 teaspoon olive oil. Add the thinly sliced large yellow onion and 1/4 teaspoon salt; toss to coat. Cook, stirring every 2–3 minutes, lowering heat if the onions begin to burn. After about 15 minutes the onions will be soft and starting to brown — add 1/2 teaspoon brown sugar (optional) to speed caramelization and promote deep color. Continue cooking another 5–10 minutes until deep golden brown, deglazing the pan with 1–2 tablespoons water as needed to loosen fond. Total time ~20–25 minutes. Remove from heat and keep warm.

While onions caramelize or patties cook, cook 4 slices thick-cut bacon in a skillet over medium heat until crispy, 8–10 minutes, turning occasionally. Transfer to paper towels to drain and keep warm. If using oven, bake at 400°F (200°C) on a rack for 12–16 minutes until crisp.

Butter the cut sides of 2 buns (1 tablespoon butter total) and toast them on a skillet or griddle over medium heat until golden, about 1–2 minutes per side. Keep warm.

To assemble each Sweet Carolina Burger: Spread about 2 tablespoons of Carolina comeback sauce on the bottom bun. Place a leaf of lettuce and a slice of tomato on top of the sauce (optional: add pickles). Set the cheese-melted burger patty on the tomato, then arrange 2 slices of crispy bacon across the patty. Pile about 2–3 tablespoons of warm caramelized onions atop the bacon. Add a final drizzle (about 1 tablespoon) of comeback sauce on the bun top or spread it and cap the burger. Serve immediately.

Optional serving suggestion: Serve with fries or kettle chips and extra comeback sauce for dipping.