Duke's Jr North Of California Burger Recipe

Mix and form patties

Place the ground beef in a bowl. Add kosher salt, black pepper, and Worcestershire sauce. Gently mix with your hands until just combined — avoid overworking. Divide into two equal portions and form loose patties about 3/4 inch thick and slightly wider than the buns. Make a shallow dimple in the center of each patty with your thumb to help them cook evenly.

Cook the patties

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Add the butter and let it melt and foam. Add the patties (work in one batch if necessary) and cook without moving for 3 minutes to form a crust. Flip once and cook another 2 minutes for medium-rare to medium (adjust time ±1 minute for desired doneness). During the last 30–45 seconds of cooking, place a slice of cheddar on each patty and cover the pan briefly to melt the cheese. Remove patties to a plate and tent with foil to rest for 3 minutes.

Prepare buns and condiments

Split the buns and brush the cut sides lightly with olive oil. Toast them in a clean skillet or on a griddle over medium heat until golden, 1–2 minutes. Spread about 2 tablespoons of Duke's mayonnaise on the bottom half of each bun and 1/2 teaspoon Dijon mustard on the top half.

Season tomatoes

Lay two tomato slices per burger on a plate and sprinkle each with a light pinch of salt and a small pinch of black pepper (about 1/8 teaspoon each) to enhance flavor.

Assemble the burger

On each mayo-spread bottom bun, place two butter lettuce leaves. Add one rested, cheesed burger patty. Top the patty with four dill pickle slices and two red onion rings. Add the seasoned tomato slices on top, then place the top bun with Dijon mustard. If using smoked paprika, sprinkle a light dusting (about 1/8–1/4 tsp divided) over the cheese or mayonnaise before closing.

Serve the Duke's Jr North of California Burger immediately while hot, with fries or a simple salad. Provide extra Duke's mayonnaise and pickles on the side if desired.