Cheeseburger (w/chili) Recipe

In a small bowl combine mayonnaise, ketchup, sweet pickle relish, white vinegar, sugar and paprika. Mix until smooth. Taste and adjust sweetness or acidity as desired. Refrigerate until assembly.

Heat a medium skillet over medium-high heat and add 1 tablespoon vegetable oil. When shimmering, add 0.5 lb ground beef reserved for chili and cook, breaking up with a spoon, until no longer pink, about 4–5 minutes.

Add the finely chopped 1/2 onion and minced garlic (2 cloves) to the skillet and cook 2–3 minutes until softened and fragrant.

Stir in 1 cup tomato sauce and 1/2 cup beef broth. Add chili powder (1 tbsp), ground cumin (1/2 tsp), brown sugar (1 tsp), salt (1/2 tsp) and black pepper (1/4 tsp). Bring to a low simmer, reduce heat to medium-low and simmer, uncovered, for 10–12 minutes until slightly thickened. Adjust seasoning and keep warm on lowest heat while cooking burgers.

Divide the 1 lb ground beef (for patties) into 4 equal portions (about 4 oz / 115 g each). Lightly form into 3/4-inch thick patties, making a shallow dimple in the center of each to reduce puffing. Do not overwork the meat.

Season both sides of each patty with 1/4 tsp kosher salt and a pinch of freshly ground black pepper (total used: 1 tsp salt, 1/2 tsp pepper across all patties).

Preheat a heavy skillet or cast-iron pan over medium-high heat. While pan heats, slice tomato into four 1/4-inch slices and separate lettuce leaves. Slice remaining 1/2 onion into rings if you want raw onion on the burger.

Melt 2 tablespoons butter in a second skillet over medium heat and toast the cut sides of 4 burger buns until golden, about 1–2 minutes. Set toasted buns aside, buttered side up.

Increase heat to medium-high. Add patties to the hot dry skillet (or with a teaspoon oil if pan is dry), leaving space between them. Cook without moving for 3–4 minutes until a good crust forms.

Flip the patties and immediately place a cheese slice on each patty. Cook another 2–3 minutes for medium doneness, or longer to desired doneness, until cheese is melted and patties reach safe internal temperature (160°F/71°C recommended for ground beef).

While burgers finish, briefly reheat the chili if needed and stir. To assemble each burger: spread about 1 to 1.5 tablespoons Thousand Island on the bottom bun, place a lettuce leaf, then the cheeseburger patty with melted cheese, spoon 2–3 tablespoons warm chili over the cheese, add a tomato slice and onion rings if using, then spread a little Thousand Island on the top bun and close.

Serve immediately with extra chili on the side if desired.