Name: CULTUREs Drip Burger Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb ground beef (80/20); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 tbs vegetable oil (for griddle); 2 slices American cheese slices; 2 pieces Martin’s potato buns (or gluten-free buns); 1 tbs unsalted butter (for toasting buns); 0.75 cups caramelized onions; 3 tbsp pickled cherry peppers, sliced; 1 medium yellow onion, thinly sliced; 1 tbs olive oil; 1 tsp unsalted butter; 0.5 tsp brown sugar (optional, to accelerate caramelization); 0.25 tsp salt; 0.25 cups mayonnaise; 2 tbsp ketchup; 1 tsp Dijon mustard; 0.5 tsp hot sauce (e.g., sriracha); 0.25 tsp smoked paprika; 0.25 tsp garlic powder; 1 tsp apple cider vinegar; 0.125 tsp salt; 2 cups potato chips; 1 serving fries (optional substitution)

Method

Caramelized Onions (if making fresh)

Prepare onions

Heat a 10-inch skillet over medium heat. Add olive oil and butter until melted. Add the thinly sliced onion and a pinch of salt. Cook, stirring every 2–3 minutes, until softened and edges begin to brown, about 12–15 minutes. If using, sprinkle brown sugar after 8 minutes to speed caramelization. Continue cooking until deep golden brown and jammy, another 6–8 minutes. Remove from heat and set aside. Makes ~3/4 cup.

DRIP Sauce

Mix sauce

In a small bowl combine mayonnaise, ketchup, Dijon mustard, hot sauce, smoked paprika, garlic powder, apple cider vinegar, and salt. Whisk until smooth and taste; adjust heat or vinegar to preference. Refrigerate until assembly. Yield ~1/3 cup.

Burger Patties & Assembly

Portion and preheat

Divide the 1 lb ground beef into four equal portions (~4 oz each). Preheat a heavy skillet or griddle over medium-high heat until very hot. Lightly oil the surface (about 1 tbs vegetable oil).

Smash and cook patties

Place one 4 oz ball of beef on the hot griddle. Using a heavy spatula or a flat press, smash the ball firmly and evenly to about 1/4 inch thickness. Season the exposed top with a light pinch (~1/8 tsp) of kosher salt and a small grind of black pepper. Cook without moving for 2–2.5 minutes until edges are brown and juices appear. Flip using a sturdy spatula and immediately place an American cheese slice on each patty. Cook an additional 30–45 seconds to melt cheese. Repeat with the second burger (you will make two smash patties per sandwich; for a double burger place two cooked patties on each bun).

Toast buns

While finishing the second set of patties, spread a thin layer of butter on cut sides of the Martin’s potato buns. Place buns, cut-side down, on the griddle for 20–30 seconds until golden and slightly crisp. Remove.

Assemble sandwiches

On the bottom bun place two cheese-topped smash patties stacked. Add about 2–3 tablespoons of caramelized onions over the patties, then sprinkle the sliced pickled cherry peppers (about 1–1.5 tbsp per sandwich). Generously drizzle ~1.5 tablespoons of DRIP sauce over the toppings. Cap with the top bun.

Sides & Serving

Plate the assembled Drip Burger with about 2 cups potato chips on the side, or substitute fries if preferred. Serve immediately while patties and buns are hot. Offer extra DRIP sauce on the side if desired.