Name: Fifty West Brewing Company- Chillicothes Burger Package® Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 each fresh 4 oz ground beef patties (80/20), partially formed; 4 each or 4 oz chicken patties (ground chicken, formed); 4 each or 4 oz veggie patties (store-bought or homemade); 2 tsp kosher salt; 1 tsp freshly ground black pepper; 2 tbs neutral oil (canola or vegetable) for cooking; 4 each burger buns (potato or brioche), split; 2 tbs unsalted butter, softened (for toasting); 8 each green leaf or iceberg lettuce, rinsed and dried (leaves); 2 each ripe tomato, sliced 1/4-inch; 1 each red or yellow onion, thinly sliced into rings; 12 each dill pickle chips; 4 each American cheese slices; 4 each Swiss cheese slices; 1 cup fry sauce (store-bought or homemade); 1 cup BBQ sauce; 1 cup ketchup; 1 cup mayonnaise; 0.25 tsp salt (for tomato slices); 0.25 tsp cracked black pepper (for tomato)

Method

Protein (cook and season)

Season patties

If using beef, lightly press each 4 oz patty to 3/4-inch thickness. Sprinkle both sides of the patties with kosher salt and freshly ground black pepper (about 1/2 tsp salt and 1/8 tsp pepper per patty). If using chicken or veggie patties, season similarly but gently to avoid compressing them.

Preheat pan or grill

Heat a heavy skillet or flat-top griddle over medium-high heat, or preheat grill to medium-high (about 400°F / 200°C). Add 1–2 tablespoons neutral oil to the pan and spread to coat. Allow the oil to shimmer but not smoke.

Cook patties

Place patties in a single layer with space between them. For 4 oz beef patties: cook 3–4 minutes on the first side without moving to get a good sear, then flip and cook 2–3 minutes for medium (adjust time for desired doneness). For chicken patties: cook 5–6 minutes per side until internal temperature reaches 165°F (74°C). For veggie patties: cook 4–5 minutes per side or according to package instructions, until heated through and browned. Reduce heat slightly if patties brown too quickly.

Add cheese

During the last 1–1.5 minutes of cooking, place cheese slices on top of the patties (use American on some, Swiss on others, or stack both if desired). Cover the pan with a lid briefly or close the grill to help cheese melt, about 30–90 seconds.

Rest patties

Remove patties from heat and let rest on a plate loosely tented with foil for 2–3 minutes to redistribute juices and finish melting cheese.

Buns & toasting

Split the burger buns and spread the cut sides with softened butter. Toast the buns, buttered side down, on the same skillet or on a griddle over medium heat until golden brown and lightly crisp, about 1–2 minutes. Keep toasted buns warm.

Toppings & sauces (prepare)

Prepare and portion classic toppings: place lettuce leaves on a plate, arrange tomato slices and onion rings, and set out pickle chips. Lightly season tomato slices with a pinch of salt and pepper if desired.

Arrange sauces into small bowls or squeeze bottles: fry sauce, BBQ sauce, ketchup, and mayonnaise. If you prefer a simple fry sauce to make from scratch, combine 1/2 cup mayonnaise with 1/4 cup ketchup and 1–2 teaspoons pickle juice or lemon juice; taste and adjust.

Assembly

Build each burger to order: Place bottom bun on a plate, add lettuce leaf(s) to create a moisture barrier, set the hot patty with melted cheese on top of lettuce, add 1–2 tomato slices, a few onion rings, and 2–3 pickle chips. Choose a sauce or a combination (about 1–2 tablespoons total): fry sauce, BBQ sauce, ketchup, or mayo. Spread sauce on the top bun or directly on toppings.

Close the burger with the top bun and serve immediately with extra sauce on the side. Repeat to make all 4 burgers.

Serving suggestions

Serve the Burger Package with fries, onion rings, or a simple side salad. Offer additional condiments and extra cheese slices on the side for customization.