Name: Fat Cake Citys City Monster Burger Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: American
Ingredients: 1.25 lb ground beef (80/20); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 tbs Worcestershire sauce; 0.5 tsp garlic powder; 1 tbs unsalted butter (softened); 2 each large brioche buns; 2 each cheddar cheese slices; 2 each American cheese slices; 4 each streaky bacon (slices); 0.25 each red onion; 0.5 each ripe tomato; 2 each iceberg lettuce leaves; 6 each dill pickle slices; 1 tbs unsalted butter (melted for toasting buns); 3 tbs mayonnaise; 1 tbs ketchup; 1 tsp yellow mustard; 0.5 tsp smoked hot sauce (optional); 1 tbs neutral oil (canola or vegetable)

Method

Burger Patties

Mix and form

In a large bowl, combine the ground beef, Worcestershire sauce, garlic powder, softened butter, kosher salt, and black pepper. Gently mix using your hands or a spatula until evenly combined—do not overwork the meat. Divide into two equal portions and form each into a loose ball, then flatten into patties about 3/4 inch thick and slightly wider than the buns (they will shrink). Make a shallow dimple in the center of each patty with your thumb to prevent doming during cooking.

Chill briefly (optional)

If time allows, place the formed patties on a tray, cover, and chill in the refrigerator for 15–20 minutes to help them hold together while cooking. This step is optional but helpful.

Buns & Toppings

Prepare produce

While patties rest, thinly slice the red onion into rings, slice the tomato into 1/4-inch rounds, and separate two clean leaves of iceberg lettuce. Set pickles aside. Measure cheese and lay out bacon slices.

Cook bacon

Heat a skillet over medium heat. Add the bacon slices in a single layer and cook until crisp, turning occasionally, about 6–8 minutes. Transfer to a paper-towel-lined plate and keep warm.

Toast buns

Melt 1 tablespoon butter with 1 tablespoon neutral oil in a clean skillet or on a griddle over medium heat. Split the brioche buns and toast cut sides down until golden and slightly crisp, about 1–2 minutes. Remove and set aside.

Cook Patties & Finish Burger

Preheat pan or griddle

Heat a heavy skillet or griddle over medium-high heat until very hot. Add 1 tablespoon neutral oil and spread to coat the surface.

Sear and cook

Place the patties on the hot surface, leaving space between them. Sear without moving for 3 minutes to form a crust. Flip once and cook the second side for 2 minutes for medium-rare to medium (adjust time +/- 1 minute for desired doneness). During the last 30–45 seconds of cooking, place one slice of cheddar on one patty and one slice of American on the other (or stack both on the same patty if you prefer double cheese). Cover loosely with a lid or a piece of foil to help cheese melt.

Rest patties

Transfer cooked patties to a plate and let rest for 2–3 minutes while you assemble the burgers; this helps redistribute juices.

Sauces & Assembly

Make sauce

In a small bowl, combine the mayonnaise, ketchup, yellow mustard, and smoked hot sauce (if using). Stir until smooth and taste; adjust seasoning if needed.

Assemble the City Monster

Spread about 1 tablespoon of the sauce on the bottom half of each toasted bun. Place a lettuce leaf on the sauce, then the cheesy patty (if using double cheese stack the patties/cheese as desired). Top the patty with two bacon slices, tomato slice, a few onion rings, and 3 pickle slices. Spread a little sauce on the top bun and close the burger. If the burger is tall, press gently to compress slightly and make it manageable.

Serve

Cut the burger in half if desired and serve immediately while hot. Offer extra pickles, fries, or onion rings on the side.