Fixe Burger Recipe

Form patties

Divide the ground chuck into two equal portions (about 8 oz each). Handle the meat as little as possible: gently form each portion into a loose ball, then press down into a patty about 3/4-inch thick and 4 inches in diameter. Make a shallow 1/2-inch-wide dimple in the center of each patty with your thumb—this helps prevent doming while cooking.

Season patties

Lightly season both sides of each patty with kosher salt and freshly ground black pepper. Sprinkle the Worcestershire sauce on the top of each patty and gently press it in with your fingers so it adheres.

Cook patties

Heat a heavy skillet or griddle over medium-high heat until hot. Add 1 teaspoon neutral oil and spread. Place the patties on the hot surface, dimple-side up. Cook without moving for 3–4 minutes until a brown crust forms. Flip the patties and immediately top each with a slice of American cheese. Cook another 2–3 minutes for medium (adjust time +/- 1 minute for desired doneness). Remove patties to a plate and tent loosely with foil to rest for 3 minutes.

Quick-pickle red onion

Thinly slice the red onion into rings. In a small bowl combine 2 tbs vinegar, 2 tbs water, 1/2 tsp sugar and 1/4 tsp kosher salt; stir until sugar and salt dissolve. Add the onion slices and press them to submerge. Let sit at room temperature at least 10 minutes while you prepare other components (they can pickle up to 1 hour).

Toast buns

Split the buns and spread 1 tablespoon softened butter evenly on cut sides. Heat a skillet or griddle over medium heat and toast the buttered cut sides face down until golden brown, about 1–2 minutes. Keep warm.

Prepare toppings

Rinse and dry shredded lettuce and slice tomato if not already. Drain pickles. After quick-pickling, use tongs to transfer onion to a small bowl, leaving excess liquid behind.

Make burger sauce

In a small bowl combine 3 tbs mayonnaise, 1 tbs ketchup, 1 tsp Dijon mustard, 1/4 tsp hot sauce (optional), 1/4 tsp minced garlic, 1/2 tsp fresh lemon juice and 1/8 tsp black pepper. Whisk until smooth and taste; adjust seasoning (add a pinch salt if needed). Refrigerate until assembly.

Warm everything: ensure patties have rested and cheese is slightly melty. If patties cooled too much, reheat briefly on the hot pan for 30–60 seconds per side.

Build the FIXE BURGER: Spread about 1 tablespoon of the prepared sauce on the bottom bun. Place a handful (about 1/4 cup) of shredded iceberg lettuce on the sauce, then set the cheese-topped patty on the lettuce. Add 2 tomato slices on the patty, then 2–3 pickle slices, and a few rings of quick-pickled red onion. Sprinkle a light pinch of smoked paprika over the tomato or cheese for a subtle smoky note. Spread a little sauce on the top bun and place it on the burger.

Serve: Insert a skewer if desired to hold the burger together, cut in half if sharing, and serve immediately with fries or chips.