Chargrilled Black Angus Burger Recipe

Form patties

Divide the ground Black Angus beef into two equal portions (about 8 oz / 225 g each). Gently form each portion into a patty about 3/4-inch thick and slightly wider than the bun, being careful not to overwork the meat. Make a shallow dimple in the center of each patty with your thumb to reduce doming while cooking.

Season both sides of the patties generously with kosher salt and freshly ground black pepper immediately before grilling.

Preheat a charcoal or gas grill to medium-high (450–500°F / 230–260°C). Oil the grill grates or brush each patty lightly with the neutral oil to prevent sticking.

Place the patties on the hot grill. For medium-rare to medium, grill 3–4 minutes per side, flipping once. Use an instant-read thermometer: 125–130°F for medium-rare, 135°F for medium. Avoid pressing down on the patties to retain juices. Remove from grill and let rest 3–5 minutes while you finish other components.

Prepare onions

Peel the yellow onion and slice into very thin rings (about 1/8-inch). Separate rings into individual pieces.

In a bowl, toss the onion rings with the all-purpose flour, cornstarch, and 1 tsp salt until evenly coated. The cornstarch helps crisp the onions.

Heat a wide skillet over medium-high heat and add 3 tablespoons vegetable oil. When oil shimmers but not smoking, add the coated onion rings in a single layer (work in batches if necessary).

Fry, stirring occasionally, for 3–5 minutes until golden brown and crisp. Use a slotted spoon to transfer onions to a paper towel–lined plate to drain. Season immediately with a pinch of salt while hot.

Make the sauce

In a small bowl, whisk together 1 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon prepared horseradish, 1 teaspoon paprika, 1 teaspoon hot sauce, 1 teaspoon apple cider vinegar, 1 teaspoon Worcestershire sauce, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon sugar, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper until smooth and homogenous.

Taste and adjust seasoning: add more hot sauce for heat, more vinegar for tang, or a pinch more sugar to balance. Refrigerate for at least 15 minutes to allow flavors to meld (can be made up to 3 days ahead).

Toast buns

Butter the cut faces of the brioche buns with the softened unsalted butter. Place buns butter-side down on the grill or in a skillet over medium heat and toast until golden, about 1–2 minutes. Remove and keep warm.

Spread a generous tablespoon of the Alabama comeback sauce on the bottom half of each toasted bun.

Place a lettuce leaf (if using) on the sauced bottom bun, then set the rested chargrilled Black Angus patty on top.

Top each patty with a generous mound of fried onions (about 1/4 cup per burger), two slices of tomato, and pickle slices if desired.

Spread additional comeback sauce on the top bun if you like, then close the burger and serve immediately.