Stateside Recipe

Combine sauce ingredients

In a small bowl, whisk together 1/4 cup mayonnaise, 1 tablespoon ketchup, 1 teaspoon Dijon or yellow mustard, 1 teaspoon sweet pickle relish, 1/2 teaspoon apple cider vinegar, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, 1 teaspoon hot sauce, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth. Taste and adjust seasoning. Cover and refrigerate while you prepare the rest so flavors meld (at least 15 minutes).

Form and season patties

Place 1 lb ground beef in a bowl; gently break up with your hands. Sprinkle 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1 teaspoon yellow mustard over the meat. Using your hands, fold gently to combine — do not overwork. Divide into two equal portions and shape each into a 4- to 4.5-inch patty about 3/4-inch thick, making a slight dimple in the center of each to promote even cooking.

Rest patties

Set the formed patties on a plate and refrigerate for 10–15 minutes while you butter the buns and preheat your cooking surface. This helps them hold together and sear better.

Heat a cast-iron skillet or griddle over medium heat. Spread 2 tablespoons softened unsalted butter evenly on the cut sides of 2 buns. (If using sesame seeds, sprinkle on the buttered tops.) Place buttered sides down on the hot skillet and toast until golden brown, about 1–2 minutes. Remove and set aside.

Sear patties

Increase heat to medium-high and add a thin film of neutral oil to the pan if it’s dry. Place the patties in the skillet and cook undisturbed for 3–4 minutes until a deep brown crust forms on the bottom.

Flip and cheese

Flip each patty and immediately top each with one slice sharp cheddar and one slice American cheese (two slices per patty). Reduce heat to medium, cover the skillet loosely with a lid or foil, and cook for another 2–3 minutes, until patties reach an internal temperature of 160°F (71°C) or cheese is melted.

Rest patties

Transfer cooked patties to a plate and let rest for 2–3 minutes to redistribute juices.

Spread about 1 tablespoon of the chilled Stateside sauce on the bottom half of each toasted bun. Place a leaf of iceberg lettuce on the sauce, then add two tomato slices and two red onion slices per burger. Place the hot cheeseburger patty on top of the vegetables, then add 3 dill pickle slices over the patty. Spoon another 1 tablespoon of Stateside sauce on the top bun and close the sandwich. Press down gently, slice in half if desired, and serve immediately with fries or chips.

Serve the STATESIDE hot with optional fries or chips and ketchup on the side. Leftover sauce keeps refrigerated in an airtight container for up to 5 days. Cooked patties can be refrigerated for up to 3 days and reheated gently in a skillet.