Restaurants›City Works (Market Square - Pittsburgh)›Cheddar Burger Recipe

Cheddar Burger Recipe

Inspired by City Works (Market Square - Pittsburgh)
Time35m
Serves2

Aged white cheddar, shredded iceberg, vine-ripened tomato, red onion, dill pickle.

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Ingredients

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Burger Patties

Cheddar & Toppings

Buns & Condiments

Method

Burger Patties

1

Form patties

Divide ground beef into two equal portions (about 8 oz each). Gently form each portion into a patty about 3/4 inch thick and slightly wider than the buns. Avoid overworking the meat to keep patties tender.

2

Season

Season both sides of each patty evenly with kosher salt and black pepper. Lightly brush or rub 1 teaspoon Worcestershire sauce over one side of each patty for additional umami.

3

Rest before cooking

Let the patties sit at room temperature for 10 minutes while you prepare toppings and heat the pan. This helps them cook more evenly.

4

Cook patties

Heat a heavy skillet or cast-iron pan over medium-high heat and add 1 tablespoon neutral oil. When oil is shimmering and pan is hot, add patties. Cook without moving for 3 to 4 minutes to develop a crust. Flip and cook 2 to 3 minutes more for medium (adjust time for desired doneness). During the last 1 minute of cooking, sprinkle 1/2 cup shredded aged white cheddar over the patties (divide evenly) and cover the pan briefly with a lid to melt the cheese.

Buns & Condiments

5

Toast buns

While patties rest for a minute after cooking, spread softened butter on cut sides of buns. Place buns buttered-side down in a separate skillet or on a griddle over medium heat and toast until golden, about 1 to 2 minutes.

6

Mix condiments

In a small bowl, combine mayonnaise and yellow mustard. Spread about 1 tablespoon of the mixture onto the bottom half of each bun and about 1 tablespoon on the top half if desired.

Toppings & Assembly

7

Prepare vegetables

Thinly slice the red onion into rings and cut the vine-ripened tomato into 1/4-inch thick slices. Shred the iceberg lettuce finely and pat dry with a towel to remove excess moisture.

8

Assemble burgers

Place the dressed bottom bun on a plate. Add a small handful (about 1/2 cup) of shredded iceberg lettuce, then place the cheddar-topped patty on top. Add 1 tomato slice, a few rings of red onion (about 4–6 rings), and 2 dill pickle slices. Cap with the top bun and press gently to set.

9

Serve

Serve the Cheddar Burger immediately while hot with any preferred sides. Leftover patties can be refrigerated up to 2 days.