Deluxe Burger Recipe

Form Patties

Divide the ground chuck into four equal portions (~4 oz each for a 1 lb pack). Gently form each portion into a patty about 3/4-inch thick and slightly wider than the bun. Do not overwork the meat. Make a shallow dimple in the center of each patty with your thumb to help prevent bulging while cooking.

Season both sides of each patty with kosher salt and freshly ground black pepper just before cooking.

Heat a heavy skillet or griddle over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat. When the oil is shimmering, add the patties, leaving space between them. Cook for 3-4 minutes without moving to develop a crust.

Flip the patties and immediately place a slice of cheddar on two patties (or on all, depending on preference). Cook another 3-4 minutes for medium (internal temp ~160°F / 71°C for ground beef). If making four single burgers, cook two patties at a time or use a larger pan.

Thinly slice the yellow onion.

In a medium skillet, melt 1 tablespoon unsalted butter with 1 teaspoon olive oil over medium-low heat. Add the sliced onion and a pinch of salt. Cook slowly, stirring occasionally, until onions are deep golden and soft, about 20-25 minutes. If they begin to stick, scrape and add a splash of water. Stir in 1/2 teaspoon granulated sugar about halfway through to assist browning.

Remove onions from heat and let cool slightly. Transfer about half of the caramelized onions to a small bowl and reserve the rest for topping if you like more onion on the burger.

To the bowl with the cooled onions, add 1/2 cup mayonnaise, 1 teaspoon Dijon mustard, 1/2 teaspoon minced garlic, 1/2 teaspoon apple cider vinegar, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir until smooth and combined. Taste and adjust seasoning. Chill until ready to assemble.

Place bacon slices in a cold skillet in a single layer. Cook over medium heat, turning occasionally, until crispy and evenly browned, about 8-10 minutes. Transfer to a paper towel-lined plate to drain. (Alternatively bake bacon at 400°F / 200°C on a rimmed sheet for 12-15 minutes.)

If cheddar wasn't added during the final minute of patty cooking, place the cheese slices on the hot cooked patties and cover the pan with a lid for 30-60 seconds to melt.

Halve the brioche buns. Butter the cut sides lightly with the 2 teaspoons unsalted butter.

Toast the buttered cut sides in a skillet over medium heat until golden brown, 1-2 minutes. Set aside.

Slice the tomato into 1/4-inch rounds. Wash and pat dry the lettuce leaves.

Warm the pickle slices briefly in the pan if desired, otherwise keep chilled.

Spread about 1 heaping tablespoon of the caramelized onion aioli on the bottom half of each toasted brioche bun.

Place a lettuce leaf on the aioli, then set a cheddar-topped burger patty on top of the lettuce.

Add two slices of crispy dry-cured bacon across the patty, then a slice or two of tomato, and 2 pickle slices.

Spoon a small amount of the reserved caramelized onions over the tomato if you reserved extra. Top with the bun crown and press lightly to set.

Serve immediately with fries or a side of choice.