F'n Burger Recipe

Cook bacon

Place a large skillet over medium heat. Add the bacon slices and cook until crisp, turning occasionally, about 8–10 minutes. Remove bacon to a paper towel-lined plate and reserve 1 tablespoon of rendered bacon fat in the skillet; discard excess or reserve for another use.

Sauté onions

Add the finely diced onion to the skillet with the reserved bacon fat over medium-low heat. Cook, stirring occasionally, until the onion is soft and beginning to caramelize, 10–12 minutes. Add the minced garlic in the last 1 minute and cook until fragrant.

Finish jam

Crumble or chop the cooked bacon and add it back to the skillet. Stir in brown sugar, apple cider vinegar, Worcestershire sauce, fresh thyme, black pepper, and 2 tablespoons water. Simmer gently, stirring, until the mixture is thick and jammy, about 4–6 minutes. Taste and adjust seasoning. Remove from heat and keep warm.

Shape patties

Divide each 10 oz portion of ground beef into two equal portions if you prefer two thinner patties, or use each 10 oz as a single thick patty. Lightly shape into patties about 3/4–1 inch thick, making a shallow 1/2-inch-wide dimple in the center of each patty to reduce doming when cooking. Handle meat minimally to avoid compacting.

Season

Season both sides of each patty evenly with salt and freshly ground black pepper just before cooking.

Cook patties

Heat a heavy skillet or cast-iron griddle over medium-high heat and add 2 tablespoons neutral oil. When oil is shimmering and just beginning to smoke, place patties in the pan without crowding. For 10 oz thick patties (about 3/4–1 inch): cook 4–5 minutes per side for medium-rare to medium (adjust to thickness and preferred doneness). Avoid pressing down on the patties. If using two thinner patties per burger, cook 3–4 minutes per side. During the last 1–2 minutes of cooking, place two slices of white cheddar onto each patty and cover the pan with a lid to melt cheese.

Rest patties

Transfer cooked patties to a plate and loosely tent with foil. Rest for 3–5 minutes to redistribute juices.

Toast buns

While patties rest, split brioche buns and spread the cut sides with softened butter. Toast cut-side down in a clean skillet or on a griddle over medium heat until golden brown, about 1–2 minutes. Remove from heat.

Assemble burgers

Spread mayonnaise on the bottom bun if using. Place lettuce on the bottom bun, then set the rested cheeseburger patty on top. Spoon a generous portion (about 2–3 tablespoons) of applewood bacon onion jam over the melted cheddar. Add pickles if desired. Cap with the toasted top brioche bun.

Serve

Serve immediately while hot with fries or preferred sides.