Burger Chef Recipe

Form and season

Divide the ground beef into two equal portions (about 8 oz each). Gently form each portion into a patty roughly 4 inches wide and about 3/4-inch thick, pressing a shallow dimple in the center of each patty with your thumb to prevent bulging while cooking. Avoid overworking the meat. Sprinkle both sides with the kosher salt and freshly ground black pepper, then brush or rub 1/2 tablespoon Worcestershire sauce over each patty (or divide the 1 tablespoon between them).

Cook

Heat a heavy skillet or griddle over medium-high heat until very hot, then add 1 teaspoon vegetable oil and swirl to coat. Place the patties on the hot surface leaving space between them. Cook undisturbed for 3 to 4 minutes until a brown crust forms. Flip and immediately top each patty with a slice of cheddar cheese. Cook another 3 to 4 minutes for medium (internal temperature about 160°F/71°C) or until desired doneness. Remove patties to a plate and tent with foil to rest for 3 minutes.

While the patties cook or rest, make the sauce. In a small bowl combine 1/4 cup mayonnaise, 2 teaspoons ketchup, 1 teaspoon yellow mustard, 1 tablespoon sweet pickle relish, 1/2 teaspoon apple cider vinegar, 1/4 teaspoon onion powder and 1/4 teaspoon paprika. Whisk until smooth and taste; adjust salt, vinegar or relish to preference. Refrigerate briefly if not using immediately.

Prepare toppings: toast the buns. Heat a clean skillet over medium heat, spread the softened butter on cut sides of the buns and toast buttered sides down until golden, 1 to 2 minutes. If using sesame seeds, sprinkle them on the top bun and press lightly while toasting. Lay out lettuce, tomato slices, pickle slices and red onion.

Assemble burgers

Spread about 1 to 2 tablespoons of the prepared burger sauce on the bottom half of each toasted bun. Place a generous handful (about 1/2 cup) of shredded iceberg on the sauce, then place the rested cheese-topped beef patty on top. Add 2 tomato slices, 3 pickle slices and some red onion. Spread a small amount of sauce on the top bun and close the burger. Serve immediately.

If you like heat, add a few drops of hot sauce to the sauce or onto the patty before adding the top bun. Serve with fries or a side salad.