Clark's Houston Burger Recipe

Form patties

Divide the 1 lb ground chuck into two equal portions (about 8 oz each). Gently form each portion into a loose ball, then flatten into 3/4-inch thick patties about 4 inches in diameter. Make a shallow dimple in the center of each patty with your thumb to help them cook evenly.

Season

Sprinkle 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper on the top of each patty. Flip and season the other side with the remaining salt and pepper. Lightly brush both sides with the Worcestershire sauce (about 1/2 tsp per side total).

Cook patties

Heat a cast-iron skillet or griddle over medium-high heat until very hot (2–4 minutes). Add 1 tablespoon vegetable oil and spread. Place patties in the pan, leaving room between them. Cook for 3–4 minutes without moving to develop a brown crust. Flip and immediately top each patty with a slice of cheddar cheese. Cook another 3–4 minutes for medium (internal temp 140–145°F / 60–63°C). Adjust time for desired doneness. Transfer patties to a plate and cover loosely with foil to rest for 3–5 minutes.

Cook bacon

While the patties cook, place 4 slices of thick-cut smoked bacon in a separate skillet over medium heat. Cook 4–6 minutes per side, or until crisp to your liking. Drain on paper towels and keep warm.

Prepare vegetables

Slice the tomato into 1/4-inch thick rounds (about 2–3 slices per burger). Thinly slice the red onion into rings; separate desirable rings. Rinse and pat dry iceberg lettuce leaves. Arrange pickles, tomato, onion and lettuce on a plate for assembly.

Toast buns

Melt 2 teaspoons unsalted butter in a skillet over medium heat. Split the 2 hamburger buns and place cut sides down in the skillet until golden brown, about 30–60 seconds. Remove and keep warm.

Assemble burgers

Spread about 1.5 tablespoons of Clark's Houston Sauce evenly on the bottom half of each toasted bun. Place a lettuce leaf on the sauce, then set a cheese-topped patty on the lettuce. Add two slices of crisp bacon on each patty, then 3–4 pickle slices, a tomato slice, and a few onion rings. Spoon another 1 tablespoon of sauce on the top bun and close the burger. Press gently to set.

Make the sauce: In a small bowl combine 1/4 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon yellow mustard, 1 teaspoon minced pickled jalapeño, 1/2 teaspoon hot sauce, 1/4 teaspoon smoked paprika, 1/2 teaspoon apple cider vinegar, 1/4 teaspoon sugar, 1/8 teaspoon salt and a pinch (1/16 tsp) black pepper. Whisk until smooth and taste. Adjust heat or acidity to preference (add more jalapeño or hot sauce to increase heat, or more vinegar for tang). Refrigerate sauce for 10–15 minutes if time allows to let flavors meld.