** The “epic” Burger ** Recipe

Form & Season

Gently form the 10 oz ground beef into a patty about 3/4–1 inch thick, making a slight indentation in the center with your thumb to prevent doming. Season both sides evenly with kosher salt (1 tsp) and fresh ground black pepper (1/2 tsp).

Cook the Patty

Heat a heavy skillet or griddle over medium-high heat and add 1 tablespoon vegetable oil. When the oil is shimmering and just starting to smoke, place the patty on the hot surface. Cook undisturbed for 4 minutes for a good sear. Flip and cook the second side 3–4 minutes for medium (adjust +/− 1–2 minutes for desired doneness). During the last 1 minute of cooking, place 1 slice sharp cheddar on the patty and cover the pan briefly (30–60 seconds) or use a lid to melt the cheese.

Cook Bacon

While the patty cooks, in a separate skillet over medium heat, cook 2 slices thick-cut bacon until crisp, about 4–6 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain. If preferred, bake bacon at 400°F (200°C) on a sheet pan 12–15 minutes until crisp.

Grill Onions

In the skillet used for the bacon (or a clean skillet), add the onion rings and 1/2 teaspoon oil or a light brush of bacon fat. Cook over medium-high heat until deeply browned and softened, about 6–8 minutes, turning occasionally. Season lightly with 1/8–1/4 teaspoon salt. Remove and keep warm.

Sauté Mushrooms

Wipe the skillet clean if needed, add 1 teaspoon olive oil and heat over medium-high. Add 3 oz sliced mushrooms and sauté until golden and their juices evaporate, about 4–5 minutes. Season with the remaining 1/8 teaspoon salt and a pinch of black pepper. Remove and keep warm.

Toast Buns

Split the brioche bun and spread the cut sides lightly with 1 tablespoon softened butter. Toast the buns on the griddle or in a skillet buttered side down over medium heat until golden, 1–2 minutes.

Assemble Spreads

On the bottom bun, spread 1 tablespoon mayonnaise evenly. On the top bun, spread 1 teaspoon Dijon mustard and 1 teaspoon ketchup, or combine into one spread and apply to top.

Layer the burger in the following order: bottom brioche bun with mayonnaise, crisp lettuce leaf, tomato slices, the cheese-topped beef patty, 2 slices of crisp bacon laid crosswise, grilled onions, sautéed mushrooms, dill pickle slices, and finally the top bun with Dijon + ketchup. Press gently to compact and hold ingredients in place. If serving to share, insert a sandwich pick to secure.

Slice in half if desired and serve immediately with hot fries.

Cook Fries

Prepare 6 oz fries according to method: deep-fry at 350°F (175°C) for 3–5 minutes until golden and crisp; or bake on a sheet pan at 425°F (220°C) for 18–25 minutes, turning halfway; or air-fry at 400°F (200°C) for 12–16 minutes, shaking halfway. Toss immediately with 1/4 teaspoon salt.

Plate

Place fries alongside the assembled burger and offer additional condiments (ketchup, mayo) as desired.