Two Burger Recipe

Make griddled sauce

In a small bowl combine 6 tbsp mayonnaise (or vegan mayo if making vegan), 1 tbsp ketchup, 1 tsp yellow mustard, 1 tsp finely chopped dill pickle brine (or 1/2 tsp pickle juice), and 1/2 tsp smoked paprika. Whisk until smooth and set aside. This is the 'griddled sauce' used on the burger.

Split the sesame Braveheart buns horizontally. Heat a large flat griddle or skillet over medium heat. Add 1 tbsp unsalted butter and let it melt. Place buns cut-side down and toast until golden and slightly crisp, about 1–2 minutes. Remove and reserve.

Form two loose patties from the 10 oz ground beef: each roughly 5 oz and about 3/4" thick. Make a shallow thumb indentation in the center of each patty to reduce doming while cooking.

Season both sides generously with kosher salt (about 1.5 tsp per side total across both patties) and freshly ground black pepper.

Heat the griddle or heavy skillet over medium-high heat until shimmering. Add 1 tsp neutral oil to the surface and spread. Place the patties on the hot surface. For a griddled crust, press each patty once with a spatula for contact (do not overly smash). Cook for 3–4 minutes on first side until a deep brown crust forms.

Flip the patties and cook 2–3 minutes more for medium (internal ~140–145°F / 60–63°C). If you prefer medium-well, cook 3–4 minutes second side. In the final 1 minute of cooking, place one slice of Charming cheddar (or 1 vegan slice per vegan patty) on each patty and cover the pan briefly to melt the cheese, about 30–60 seconds.

Transfer cooked patties to a plate and let rest 2–3 minutes while assembling.

If using the vegan option, heat a nonstick skillet over medium heat and add 1 tsp olive oil. Cook the vegan dill patties as package directs (typically 3–4 minutes per side) until heated through and crisped. In the final minute, place Charming cheddar vegan slices on top to warm and slightly melt. Keep warm.

Thinly slice 1/4 red onion into rings. Separate iceberg leaves and rinse; pat dry.

To assemble each burger: spread about 1 tbsp griddled sauce on the bottom half of the toasted bun. Place lettuce leaf on the sauce, then the beef patty (or vegan patty). Add 4 dill pickle slices on the patty, then a few red onion rings. Spoon another 1 tbsp griddled sauce on the top bun interior and close the burger. Repeat for the second burger.

Serve immediately with extra sauce on the side and remaining pickles. Estimated serving: 2 burgers.