Effingham Burger Recipe

Form and season patties

Divide the ground chuck into two equal portions (about 0.5 lb each). Lightly shape each portion into a loose ball and press into 3/4–1 inch thick patties about the same diameter as the buns, leaving a shallow indentation in the center of each patty with your thumb. Sprinkle both sides evenly with the sea salt and black pepper and brush the exterior lightly with 1 tsp neutral oil. Let rest at room temperature for 10 minutes while you prepare other components.

Cook patties

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (about 3–4 minutes). Place the patties in the dry pan and sear undisturbed for 3 minutes. Flip once, add 1/2 tbs Worcestershire sauce across the top of the cooked side, then cook the second side 2–3 minutes for medium (adjust time for desired doneness). In the last 30–45 seconds of cooking, place a slice of cheddar on each patty and cover the pan briefly with a lid to melt the cheese. Remove patties to a plate and tent with foil to rest while finishing other elements.

Cook bacon

While patties rest, add bacon to a separate skillet over medium heat. Cook until crisp, turning occasionally, 6–8 minutes depending on thickness. Transfer cooked bacon to paper towels to drain.

Caramelize onion

Thinly slice the yellow onion. In the bacon skillet (discard excess grease leaving about 1 tsp; optionally reserve for flavor), melt 1 tbs butter over medium-low. Add sliced onion and a pinch of salt and cook slowly, stirring occasionally, until golden brown and soft, about 12–15 minutes. Add minced garlic in the last 1–2 minutes, cook until fragrant, then remove from heat.

Make burger sauce

In a small bowl combine 2 tbs mayonnaise, 1 tsp Dijon mustard and 1 tsp ketchup. Stir until smooth and taste—adjust to taste (add more mustard for tang, more mayo for creaminess).

Prep produce

Slice the tomato into two even slices. Rinse and pat dry lettuce leaves. Have 6 pickle slices ready.

Toast buns

Split the brioche buns and spread 1 tsp butter across the cut sides. Toast buttered sides in a clean skillet over medium heat until golden and lightly crisp, about 1–2 minutes.

Assemble burgers

Spread about half of the burger sauce on the bottom bun. Place a lettuce leaf, then a cheesy beef patty on top. Add two bacon slices over the cheese, a spoonful of caramelized onion, a tomato slice, and three pickle slices. Spread remaining sauce on the top bun and close the burger. Serve immediately.