Clark's Aspen Burger Recipe
Make Clark's Aspen Burger Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Burger Patties
Toppings & Sauce
Buns & Finish
Method
Burger Patties
- 1
Mix and shape
Place ground beef in a bowl. Add Worcestershire sauce, kosher salt, black pepper, and garlic powder. Gently combine with hands or a fork until just mixed; do not overwork. Divide into 2 equal portions and shape each into a 3/4-inch thick patty slightly wider than the bun, creating a shallow dimple in the center of each patty to prevent bulging.
- 2
Chill briefly
Cover patties and refrigerate for 15–20 minutes to help them hold shape while cooking.
- 3
Cook
Heat a heavy skillet or cast-iron pan over medium-high heat until hot. Add 1 tablespoon softened butter and swirl to coat. Place patties in pan and cook without moving 3–4 minutes until a deep brown crust forms. Flip and immediately top each patty with a slice of sharp cheddar. Cook another 3–4 minutes for medium (internal temperature about 160°F / 71°C) or longer for desired doneness. Remove patties to a plate and let rest 3 minutes.
Toppings & Sauce
- 4
Caramelized onions (if not prepared)
If you need to make caramelized onions: slice 1 large yellow onion thinly. In a separate skillet, heat 1 tablespoon neutral oil over medium heat. Add onions and a pinch of salt. Cook, stirring occasionally, about 25–30 minutes until deep golden and sweet. Deglaze with 1 tablespoon water near the end if sticking. Use 1 cup for the burgers.
- 5
Prepare Aspen sauce
In a small bowl, combine 1/4 cup mayonnaise, 1 teaspoon Dijon mustard, 1/2 teaspoon prepared horseradish, 1/2 teaspoon lemon juice, and 1 tablespoon finely chopped chives. Taste and adjust seasoning with salt and pepper. This is the Aspen sauce referenced in the ingredients list.
- 6
Bacon
Cook bacon until crisp in a skillet or baked in the oven; drain on paper towels and halve if needed to fit buns. Keep warm.
Buns & Finish
- 7
Toast buns
Brush cut sides of brioche buns with 1 tablespoon melted butter. Toast on a griddle or in the skillet used for the patties, cut-side down, until golden brown and slightly crisp, about 1–2 minutes.
- 8
Assemble
Spread about 1–2 tablespoons Aspen sauce on the bottom half of each toasted bun. Top with a handful of mixed baby greens or arugula, then place the cheddar-topped patty. Add 2 slices of crisp bacon per burger, 1/2 cup caramelized onions (divide between burgers), 2–3 pickle slices, and 2 tomato slices (or 1 tomato sliced between burgers). Spread a little sauce on the top bun, place it on the burger, and press gently.
- 9
Serve
Serve immediately with fries or a simple side salad. Leftover sauce can be refrigerated up to 3 days.