House Burger* Recipe

1. Form Patties

Divide the 1 lb ground chuck into two equal portions (about 8 oz each). Lightly shape each portion into a patty about 3/4 inch thick and slightly wider than your buns (they will shrink while cooking). Make a shallow dimple in the center of each patty with your thumb to prevent doming.

2. Season

Season both sides of the patties evenly with kosher salt (about 1/2 tsp per side total) and freshly ground black pepper.

3. Mix the mayonnaise and yellow mustard together in a small bowl (add ketchup if using) to create the burger spread. Taste and adjust seasoning.

4. Heat a skillet or griddle over medium heat. Spread softened butter (or the 1 tsp butter) on the cut sides of the 2 buns. Toast cut-side down in the skillet until golden, about 1–2 minutes. Remove and set aside.

5. Increase heat to medium-high and add 1 tbs vegetable oil to the skillet. When oil is shimmering and just starting to smoke, add the patties (work in batches if needed). Cook without moving for 3–4 minutes until a brown crust forms.

6. Flip the patties and immediately place 2 oz (roughly 1 slice) sharp cheddar on each patty. Cook another 3–4 minutes for medium doneness (internal temp ~145–155°F). For medium-well, cook 1–2 minutes longer. If you prefer, cover the skillet for 30–60 seconds to encourage melting.

7. Remove patties to a plate and let rest 2 minutes. Season lightly with additional salt and pepper if desired.

8. On the bottom bun, spread about half of the mayo-mustard spread (about 1 tbs). Place the cheddar-topped patty on the spread.

9. Top the patty with 1/4 cup sliced pickles (about half of the 1/2 cup), then a few slices of red onion (about 1/4 cup). Pile about 1 cup packed arugula over the onions.

10. Spread the remaining sauce on the top bun, place the top bun over the arugula, press gently to compact, and serve immediately.

11. Serve the House Burger with fries or a simple side salad. Adjust pickle and onion amounts to preference. Cook patties to your desired doneness and use an instant-read thermometer if precise temperature is needed.