Bubb’s Grub Recipe

Mix and Form Patties

In a large bowl combine ground beef, kosher salt, black pepper, garlic powder, and Worcestershire sauce. Gently mix with your hands or a spatula until just combined—do not overwork. Divide the mixture into two equal portions and form each into a 3/4-inch thick patty, pressing a shallow dimple into the center of each patty with your thumb (this helps even cooking).

If time allows, refrigerate the formed patties for 20–30 minutes to help them hold their shape and develop flavor.

Cook Bacon and Toast Buns

Heat a skillet over medium heat. Add bacon slices and cook 3–4 minutes per side until crisp to your liking. Transfer bacon to a paper towel–lined plate. Wipe out excess bacon fat from the pan leaving about 1 teaspoon to toast buns. Spread softened butter on cut sides of brioche buns and place cut-side down in the skillet over medium-low heat until golden brown, about 1–2 minutes. Remove and set aside.

Prepare Fresh Toppings

Thinly slice red onion into rings (about 1/4 cup). Wash and separate butter lettuce leaves. Slice tomato into 4 slices. Set out dill pickle slices.

Make the Sauce

In a small bowl whisk together mayonnaise, ketchup, yellow mustard, sweet pickle relish, hot sauce (if using), and smoked paprika until smooth. Taste and adjust seasoning; refrigerate until ready to assemble. Sauce can be made up to 48 hours ahead for better melding of flavors.

Cook Patties

Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until hot. Add a light brush of neutral oil or a small pat of butter if the pan is dry. Add patties, seam-side down, and cook for 3–4 minutes without moving to get a good sear. Flip and cook another 3 minutes for medium (adjust time for desired doneness). During the last 60–90 seconds of cooking, place a slice of cheddar on each patty and cover the pan with a lid to melt the cheese quickly.

Assemble Burgers

Spread about 1 tablespoon of special sauce on the bottom half of each toasted bun. Place a lettuce leaf, then the cheesy patty, two bacon slices (crispy), a tomato slice, red onion rings, and two dill pickle slices. Spread a thin layer of sauce on the top bun and close the burger. Press gently to compact.

Cook Fries

For oven fries: preheat oven to 425°F (220°C). Toss frozen shoestring fries with 2 tablespoons vegetable oil and spread in a single layer on a baking sheet. Bake 12–18 minutes until golden and crisp, turning once. Season with coarse sea salt immediately after baking. For deep-frying: heat oil to 350°F (175°C) and fry fries per package directions until golden, drain on paper towels, then salt.

Serve fries alongside the assembled burgers while hot.