The Epic Burger Recipe

Form the patty

Gently form the 10 oz ground beef into a single patty about 3/4–1 inch thick, making a slight indentation in the center with your thumb to prevent doming. Handle loosely — do not overwork the meat. Season both sides with kosher salt and freshly ground black pepper just before cooking.

Cook the patty

Preheat a heavy skillet or cast-iron pan over medium-high heat until very hot (about 3–4 minutes). Add a small splash of oil or sear dry. Place the patty in the hot pan and cook without moving for 4–5 minutes until a deep brown crust forms. Flip and cook 3–5 minutes for medium (adjust 1–2 minutes for rarer or more well-done). In the last 1 minute of cooking, place the cheddar slice on the patty and cover the pan to melt the cheese. Remove patty and rest 2–3 minutes.

While the patty cooks, heat a separate skillet over medium heat. Add 1 tablespoon butter and 1 teaspoon olive oil. Add the thinly sliced onion and a pinch of salt. Cook, stirring occasionally, 8–10 minutes until deeply golden and caramelized. Push onions to one side of the skillet and add the sliced mushrooms. Sauté mushrooms in the same pan 4–6 minutes until browned and the moisture has evaporated. Season mushrooms with a pinch of salt and pepper. Keep warm.

Cook the bacon in a separate skillet over medium heat until crisp, 6–8 minutes, turning as needed. Drain on paper towels. If desired, reserve a little bacon fat and brush on the bun for extra flavor.

Split the brioche bun and lightly butter the cut sides with about 1 tablespoon unsalted butter. Toast buttered sides on a hot skillet or griddle until golden, about 1–2 minutes.

On the bottom bun spread mayonnaise (1 tbsp). On the top bun spread dijon mustard (1 tsp) and ketchup (1 tbsp) or combine on the top as preferred.

Place the toasted bottom bun on a plate. Add the lettuce leaf, then the tomato slices. Place the cheese-melted burger patty on top of the tomato. Heap the sautéed mushrooms over the patty, then add the caramelized grilled onions. Lay the two crispy bacon strips across the onions. Add pickle slices on top or on the side per preference. Cap with the top bun smeared with mustard and ketchup. Press lightly, slice in half if desired, and serve immediately.

If using frozen fries: cook according to package instructions (bake or air-fry) and toss with 1–2 tablespoons vegetable oil if baking to promote crisping. Bake at 425°F (220°C) for 18–25 minutes, flipping once, until golden and crisp. If using fresh fries: cut russets into sticks, rinse and dry, toss with 2 tbsp oil and 1/2 tsp salt, spread on a baking sheet, and bake at 425°F for 25–30 minutes, turning once. Alternatively, deep-fry in 350°F oil until golden (3–5 minutes). Season with additional salt immediately after cooking.

Serve fries alongside the burger with additional ketchup if desired.