Local Kop Ranch Beef Burger Recipe

Mix and form patties

Place the ground KOP ranch beef in a bowl. Add 1 tsp fine sea salt, 1/2 tsp freshly ground black pepper, and 1 tablespoon Worcestershire sauce. Gently combine with your hands or a spoon until just incorporated—do not overwork. Divide into two equal portions and form into patties about 3/4 inch thick, slightly wider than the buns. Press a shallow dimple in the center of each patty with your thumb to prevent doming during cooking.

Preheat and oil pan or grill

Heat a cast-iron skillet or grill over medium-high heat until hot (about 3–5 minutes). Brush the cooking surface lightly with 1 tsp neutral oil to prevent sticking.

Cook patties

Place patties on the hot skillet or grill. Cook without moving for 3–4 minutes, until a crust forms on the bottom. Flip and cook another 3–4 minutes for medium (internal temperature about 160°F/71°C for ground beef). If using cheese, add a slice to each patty during the last 1 minute of cooking and cover the pan or close the grill to melt.

Rest patties

Remove patties from the heat and let rest on a plate for 3–5 minutes to allow juices to redistribute.

In a small bowl, combine 1/2 cup mayonnaise, 2 tsp Dijon mustard, 1 tbsp pure maple syrup, 1 tsp fresh lemon juice, 1/2 tsp minced garlic, 1/4 tsp fine sea salt, and 1/4 tsp freshly ground black pepper. Whisk until smooth and taste; adjust salt, pepper, or maple for sweetness or tang. Chill in the refrigerator for at least 10 minutes for flavors to meld.

Prep red onion

Thinly slice red onion so you have about 1/2 cup. If you prefer milder onion, soak the slices in cold water for 10 minutes then drain and pat dry.

Toast buns

Spread softened butter on the cut sides of the 2 buns. Toast them on the skillet or grill, cut-side down, for about 1–2 minutes until golden and lightly crisp.

Assemble burgers

Spread a generous tablespoon of maple Dijon aioli on the bottom half of each toasted bun. Place a handful (about 1/2 cup) of mixed greens on the aioli, then set a rested beef patty on the greens. Add sliced red onion and pickles if using. Spread a thin layer of aioli on the top bun and close the burger. Serve immediately.

Serve

Serve the burgers hot with optional fries or a simple side salad. Leftover aioli keeps refrigerated in a sealed container for up to 4 days.