The Coronet Burger Recipe

Make the sauce

In a small bowl combine 1/4 cup mayonnaise, 1 tablespoon ketchup, 1 teaspoon yellow mustard, 1 teaspoon sweet pickle relish, 1/4 teaspoon hot sauce (if using), 1/4 teaspoon paprika and 1/2 teaspoon fresh lemon juice. Whisk until smooth. Taste and adjust seasoning (add a pinch of salt or more lemon if desired). Refrigerate while you prepare the rest so flavors meld.

Form and season patties

Divide 1 lb ground beef into two equal portions (for two thinner patties) or one portion (for a single larger patty) depending on desired thickness. Gently form into patties about 3/4 inch thick and slightly wider than the bun; make a shallow dimple in the center of each patty with your thumb to prevent doming. Sprinkle both sides evenly with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Lightly brush or rub 1 teaspoon Worcestershire sauce onto both sides.

Cook the patties

Heat a heavy skillet or griddle over medium-high heat. Add 1 tablespoon vegetable oil and spread to coat. When oil is shimmering, add the patties (do not overcrowd). Cook undisturbed 3-4 minutes until a deep brown crust forms on the first side. Flip and immediately place 2 slices of American cheese on the cooked side; cook another 2-3 minutes for medium (adjust time for desired doneness). Remove patties to a plate and tent loosely with foil to keep warm.

Cook the bacon

While patties cook (or in a separate skillet), cook 2 slices thick-cut bacon over medium heat until crisp to your liking, 6–8 minutes, turning occasionally. Transfer to paper towels to drain excess fat. If you prefer, reserve 1 teaspoon bacon fat for toasting the bun.

Toast the bun

Spread 1 teaspoon softened butter on the cut faces of the bun. In the same skillet used for bacon (or on the griddle), toast buttered cut sides over medium heat 45–90 seconds until golden and crisp. Set bun halves aside.

Prepare fresh toppings

While patties and bacon finish, slice tomato into 2 even slices, separate 2 leaves of lettuce and prepare 3 red onion rings and 6 dill pickle slices. Keep them handy for quick assembly so the burger stays hot.

Assemble the Coronet Burger

Spread a generous tablespoon of the Coronet Sauce on the bottom bun. Place the warm cheeseburger patty on the sauce. Layer 2 crisp bacon slices over the cheese, then add tomato slices, red onion rings, dill pickles and lettuce leaves. Spoon an additional teaspoon of sauce on the top bun interior (or spread to taste) and close the burger. Press gently to compact and serve immediately.

Serve the Coronet Burger hot with fries, onion rings or a simple green salad. Offer extra Coronet Sauce on the side for dipping.