Gather Cheeseburger Recipe

Cure & Roast Bacon

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Lay bacon slices in a single layer on the rack. Sprinkle brown sugar and black pepper evenly over the bacon. Roast 12–18 minutes, turning once halfway, until edges are crisp and sugar has caramelized; watch carefully to avoid burning. Remove and drain on paper towels. Cool slightly and cut or keep whole (use 2 slices per burger).

Combine the finely diced red bell pepper and minced shallot in a small bowl. Add apple cider vinegar, sugar, salt, pepper, and olive oil. Stir to combine and let sit at room temperature for at least 15 minutes to meld flavors. Can be made ahead and refrigerated up to 3 days.

Whisk together mayonnaise, grated garlic, lemon juice, Dijon mustard, smoked paprika, salt and pepper in a small bowl until smooth. Taste and adjust seasoning. Chill until ready to assemble. Makes roughly 1/2 cup.

Cut potatoes into 1/4–1/2" thick fries. Rinse under cold water until water runs clear to remove excess starch, then pat completely dry with kitchen towels. Heat oil in a deep pot or deep-fryer to 325°F (160°C). Blanch fries in batches for 3–4 minutes until soft but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C). Fry blanched fries in batches until golden and crisp, 2–3 minutes. Drain on paper towels, season immediately with kosher salt, pepper and optional garlic powder. Keep warm in a low oven (200°F/90°C) while finishing burgers.

Form Patties

Divide the ground beef into 4 equal portions (~4 oz each). Gently form into patties about 3/4" thick and slightly wider than the bun. Do not overwork the meat. Make a shallow dimple in the center of each patty with your thumb to prevent doming during cooking.

Season & Cook

Season both sides of the patties with kosher salt and freshly ground black pepper just before cooking. Heat a cast-iron skillet or griddle over medium-high heat until smoking point is near. Add a light film of neutral oil if needed. Cook patties 3–4 minutes on the first side without pressing. Flip and immediately top each patty with one provolone slice and one cheddar slice; cook another 2–3 minutes for medium, until cheese is melted and internal temperature reaches 140–145°F (60–63°C) for medium. Adjust time for preferred doneness.

Toast Buns

While patties are finishing, butter the cut sides of the Martin’s potato rolls. Heat a separate skillet or griddle over medium heat and toast buns, buttered side down, until golden, about 1 minute.

Assemble Burgers

Spread about 1 tbsp aioli on the bottom half of each toasted roll. Place the cheese-topped burger patty on the aioli. Add two slices of house-made bacon (or desired amount). Top with a generous spoonful (about 1–2 tbsp) of red pepper relish, a handful (~1/2 cup) of shredded lettuce, and two dill pickle slices. Spread a little aioli on the top bun if desired, close the burger, and serve immediately with house-cut fries.