Sos Burger Recipe

Mix and portion

In a medium bowl combine ground beef, finely chopped onion, garlic powder, Worcestershire sauce, salt and pepper. Mix gently with your hands or a fork until just combined — avoid overworking. Divide into 2 equal portions and gently form into patties about 3/4" thick, making a slight dimple in the center of each patty.

Cook patties

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering. Add patties and cook undisturbed 3–4 minutes until a good brown crust forms. Flip and cook 2–3 minutes more for medium; add a slice of cheese on each patty in the last 30–45 seconds and cover skillet to melt. Remove patties from skillet and set aside on a plate; reserve any pan drippings in the skillet for the gravy step.

Make roux

Lower heat to medium. Add 2 tablespoons butter to the same skillet with the reserved drippings. Once melted, sprinkle in 2 tablespoons flour and whisk constantly for 1–2 minutes to cook the raw flour flavor and form a blond roux. Scrape up browned bits from the pan as you stir.

Add liquids and seasonings

Slowly whisk in 1 1/2 cups beef stock until smooth, then whisk in 1/2 cup milk. Add Dijon mustard, Worcestershire sauce, soy sauce, black pepper and 1/4 teaspoon salt. Bring to a gentle simmer, whisking, and cook 3–5 minutes until the gravy thickens to a coat-the-back-of-a-spoon consistency. Taste and adjust seasoning — add more salt or pepper if needed.

Finish with patties

Return the cooked, cheese-topped patties to the skillet nestling them into the gravy. Spoon gravy over the patties, reduce heat to low, cover and keep warm while you toast the buns (about 1–2 minutes). The patties will finish cooking gently in the sauce and the cheese will melt further.

Toast buns: While patties rest in the gravy, melt 1 tablespoon butter in a clean skillet over medium heat. Place cut side down the 2 buns and toast until golden, about 1 minute. Remove.

Build SOS Burger: Place each bottom bun on a plate, set a cheesed patty on each bottom bun, spoon a generous ladle of gravy over the patty, top with pickle slices and a few drops of hot sauce if using. Cap with toasted top bun. Serve extra gravy on the side for dipping or spooning over fries or mashed potatoes.

Serve: Serve immediately while hot. Leftover gravy can be refrigerated up to 3 days and reheated gently.