Manny Style Burger Recipe

Form patties

Place ground beef in a bowl. Add kosher salt, black pepper, and Worcestershire sauce. Gently mix with your hands until just combined — avoid overworking. Divide into two equal portions and form into patties about 3/4-inch thick and slightly wider than the buns. Make a shallow indentation in the center of each patty with your thumb to help prevent doming while cooking.

Cook patties

Heat a cast-iron skillet or heavy sauté pan over medium-high heat until hot. Add vegetable oil and swirl. Place patties in the pan and cook undisturbed for 3-4 minutes until a browned crust forms. Flip and cook 2-3 minutes for medium (adjust time for desired doneness). During the last 1 minute of cooking, place a slice of cheddar on each patty, cover the pan briefly to melt the cheese, then remove patties to a plate and tent lightly with foil to rest.

Toast buns

Spread softened butter on the cut sides of the buns. On a separate skillet or in the same pan after patties, toast buttered cut sides over medium heat until golden and crisp, about 1-2 minutes. Remove and set aside.

Fry eggs Manny-style

In the skillet used for the patties (wipe out excess grease leaving a thin film) or in a separate nonstick pan, add a little oil or butter and heat over medium. Crack an egg into the pan and cook sunny-side up until the whites are set but yolks remain runny, about 2-3 minutes; for over-easy, flip gently and cook 15-20 seconds more. Season eggs lightly with a pinch of salt and pepper. Repeat for the second egg. The burger uses one egg per burger — keep the second warm while finishing assembly.

Assemble burgers

Spread about half of the prepared sauce on the bottom bun. Place a lettuce leaf, then the cheese-topped patty, two pickle slices, a couple of red onion slices, and a tomato slice. Gently place a fried egg on top of the tomato. Add a small spoonful of sauce to the top bun and close the burger. Repeat for the second burger.

While patties rest, combine mayonnaise, ketchup, Dijon, hot sauce (if using), smoked paprika, and salt in a small bowl. Taste and adjust seasoning. The sauce should be creamy with a hint of tang and smoke. Keep refrigerated until assembly.