Steakhouse Cheeseburger* Recipe
locally sourced Angus blend, melted cheese, lettuce, tomato, pickles, onion, and our signature sauce on a freshly toasted bun
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Ingredients
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Burger
Cheese & Toppings
Signature Sauce
Method
Signature Sauce
Make the sauce
In a small bowl whisk together mayonnaise, ketchup, yellow mustard, dill pickle relish, Worcestershire sauce, smoked paprika, garlic powder, lemon juice, salt, and pepper until smooth. Taste and adjust seasoning. Chill in refrigerator while you prepare the burgers (at least 10 minutes) to let flavors meld.
Prep & Toppings
Prepare vegetables and buns
Thinly slice the tomato into 4 even slices. Cut the red onion into very thin rings and separate. Rinse and dry lettuce leaves. Split the buns and brush cut sides lightly with melted butter.
Toast buns
Heat a large skillet or griddle over medium-high heat. Add 1 tsp vegetable oil and, when shimmering, place buns cut-side down and toast until golden and slightly crisp, about 1–2 minutes. Remove and keep warm.
Burger Patties & Assembly
Form patties
Divide the 1 lb ground Angus into 4 equal portions (about 4 oz each). Gently form into patties about 3.5 inches in diameter and roughly 3/4 inch thick. Make a shallow dimple in the center of each patty with your thumb to reduce puffing during cooking. Do not overwork the meat.
Season patties
Generously season both sides of each patty with kosher salt and freshly ground black pepper just before cooking.
Cook patties
Heat the same skillet or griddle to medium-high (about 375–400°F / 190–200°C). Add a small drizzle of oil if surface is dry. Place patties on the hot surface, leaving space between them. Cook undisturbed for 3 minutes to develop a sear. Flip once and cook for another 2 minutes for medium-rare to medium. Adjust time +1–2 minutes per side for more well done. During the last 30–45 seconds of cooking, place a slice of American cheese over each patty and cover the pan briefly with a lid or tent with foil to melt the cheese, about 30–45 seconds.
Assemble burgers
Spread about 1 tablespoon (or to taste) of the chilled signature sauce on the bottom half of each toasted bun. Place a lettuce leaf on the sauce, then the cheeseburger patty. Top each patty with a tomato slice, 3 pickle slices, and a few rings of red onion. Spoon a small amount of sauce on the top bun if desired, then close the burger.
Serve
Serve immediately while hot with fries or your preferred side. Provide extra sauce on the side for dipping.