**the “epic” Burger ** Recipe

Prepare toppings

Heat 1 tablespoon butter in a medium skillet over medium heat. Add the thinly sliced onion and sauté, stirring occasionally, until soft and golden-brown, 8–10 minutes. Remove onions to a bowl and keep warm. In the same skillet, add the remaining 1 tablespoon butter and the sliced mushrooms. Sauté over medium-high heat until mushrooms are browned and any liquid has evaporated, about 5–7 minutes. Season mushrooms lightly with a pinch of salt and pepper. Keep warm with the onions.

Cook bacon

Cook the bacon strips in a separate skillet over medium heat until crisp, 6–8 minutes, turning as needed. Drain on paper towels and keep warm. (Alternatively bake bacon at 400°F / 200°C for 12–15 minutes.)

Season and cook the patties

Bring the 10 oz beef patty to room temperature for 15–20 minutes. Season both sides generously with kosher salt (about 1/2 tsp across both sides) and freshly ground black pepper. Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (2–3 minutes). Add a light swipe of oil to the pan if needed. Place the patty in the pan and cook without moving until a deep brown crust forms, about 4–5 minutes. Flip and cook the second side 4–5 minutes for medium (adjust 1–2 minutes for rarer/longer for well-done). During the last 60–90 seconds of cooking, place cheddar slices on the patty and cover the pan to melt the cheese.

Toast buns

While the patty rests 2–3 minutes after cooking, split the brioche buns. Lightly butter the cut sides and toast, cut-side down, in a clean skillet over medium heat until golden and slightly crisp, about 1–2 minutes.

Assemble the burger

On the bottom bun spread mayonnaise (about 1/2 tbs) then add the lettuce leaf and tomato slices. Place the rested cheeseburger patty on top. Spoon a heaping tablespoon of sautéed mushrooms and about 2 tablespoons of grilled onions over the patty. Add the two bacon strips crossed over the top and drizzle 1 tbs ketchup and 1 tbs Dijon mustard (or spread on the top bun) as desired. Add pickle slices. Cap with the toasted top bun. Press gently to compact, cut in half if desired, and serve immediately with fries.

Oven method (recommended for ease): Preheat oven to 425°F (220°C). Toss the fries with 2 tablespoons oil to coat evenly and spread in a single layer on a baking sheet. Bake 18–25 minutes, flipping once, until golden and crisp. Remove from oven and immediately season with 1/2 tsp fine sea salt. Serve hot alongside burger.

Pan-fry method (for fresh fries): Heat 1/4" oil in a heavy skillet over medium-high heat until shimmering. Add fries in a single layer (work in batches if needed) and cook, turning occasionally, until crisp and golden, 8–12 minutes. Drain on paper towels and season with salt.