Backyard Classic Burger Recipe

Name: Cinemark Legacy and XDs BACKYARD CLASSIC BURGER Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb ground beef (80/20 blend); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 0.25 tsp garlic powder; 2 each burger buns (sesame or brioche), split; 2 slices Tillamook® sliced cheddar; 1 tbsp unsalted butter (softened); 1 cup spring mix; 1 each tomato, 1/2-inch slices; 6 slices sliced dill pickles; 0.25 cup mayonnaise; 1 each garlic clove, finely grated or minced; 1 tsp fresh lemon juice; 0.5 tsp Dijon mustard; 0.125 tsp salt; 0.0625 tsp black pepper; 1 tsp olive oil or neutral oil for grill/griddle

Inspired by Cinemark Legacy and XD

Time30m

Serves2

Tillamook® sliced cheddar, spring mix, tomato, sliced pickles, garlic aioli.

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Ingredients

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Burger Patties & Seasoning

1 lb ground beef (80/20 blend)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/4 tsp Watkins garlic powder

Buns & Cheese

2 each burger buns (sesame or brioche), split

2 slices Tillamook® sliced cheddar

1 tbsp unsalted butter (softened)

Toppings

1 cup spring mix

1 each tomato, 1/2-inch slices

6 slices sliced dill pickles

Garlic Aioli

1/4 cup Mayonnaise

1 each garlic clove, finely grated or minced

1 tsp fresh lemon juice

1/2 tsp Dijon mustard

1/8 tsp Celtic sea salt

0.063 tsp black pepper

Optional Finishing

1 tsp olive oil or neutral oil for grill/griddle

Method

Burger Patties & Seasoning

Form patties

Divide the 1 lb ground beef into two equal portions (about 8 ounces each). Gently form each portion into a patty about 3/4-inch thick and slightly wider than the bun. Handle the meat minimally to avoid compressing it. Make a shallow dimple in the center of each patty with your thumb to reduce puffing during cooking.

Season

Season both sides of each patty evenly with the kosher salt (1 tsp), freshly ground black pepper (1/2 tsp), and garlic powder (1/4 tsp). Season just before cooking to keep juices in the meat.

Garlic Aioli

Make the aioli while letting the patties rest briefly. In a small bowl, combine 1/4 cup mayonnaise, 1 grated garlic clove, 1 tsp lemon juice, 1/2 tsp Dijon mustard, 1/8 tsp salt, and a pinch (1/16 tsp) black pepper. Whisk until smooth. Taste and adjust lemon or salt as needed. Refrigerate until ready to use.

Buns & Grill

Preheat a cast-iron skillet, griddle, or grill over medium-high heat until very hot (3–5 minutes). Lightly oil the cooking surface with about 1 tsp oil to prevent sticking.

Cook patties

Place the seasoned patties on the hot surface. Cook without moving for 3–4 minutes for a good sear. Flip and cook another 3 minutes for medium (adjust time ±1–2 minutes for desired doneness). During the last 60–90 seconds of cooking, place one slice of Tillamook cheddar on each patty and cover the pan or close the grill lid briefly to melt the cheese.

Toast buns

While cheese is melting, spread softened butter (1 tbsp total, divided) lightly on the cut sides of the buns. Place buns cut-side down on the skillet or grill for 30–60 seconds until golden and toasted. Remove buns and keep warm.

Assemble & Serve

Build each burger: Spread a generous tablespoon (or to taste) of garlic aioli on the bottom bun. Place the cheese-topped patty on the aioli. Top with spring mix (about 1/2 cup per burger), 2–3 tomato slices (from the 1 tomato), and 3 slices of dill pickle. Spread a little aioli on the top bun if desired and close the burger.

Serve immediately while hot with your choice of side (fries, chips, or a salad). Leftover aioli can be refrigerated for up to 3 days.