Gladiator Recipe

Make the sauce

In a small bowl combine 1/4 cup mayonnaise, 2 tbsp ketchup, 1 tsp Dijon mustard, 1/2 tsp smoked paprika, 1/2 tsp Worcestershire sauce, 1/2 tsp minced garlic, 1/2 tsp lemon juice, 1/4 tsp black pepper and 1 tsp hot sauce (optional). Whisk until smooth, taste and adjust seasoning. Refrigerate while you prepare the rest so flavors meld.

Form patties

Divide the 1 lb ground prime beef into two equal portions for single large patties or four for double (2 patties per burger). Gently form each portion into 4 to 4.5 inch diameter patties about 3/4 inch thick, handling the meat minimally to avoid overworking. Make a shallow dimple in the center of each patty with your thumb to prevent doming during cooking. Season both sides with kosher salt and freshly ground black pepper just before cooking.

Cook beef bacon

Heat a skillet or cast-iron pan over medium-high heat. Add beef bacon strips and cook 2–3 minutes per side until browned and slightly crisp. Transfer to a paper towel-lined plate and keep warm.

Cook patties

Add 1 tsp neutral oil to the hot skillet (if needed). Place patties in the hot pan without crowding. For medium (recommended): cook 3–4 minutes on the first side until well-browned, flip, then cook 3 minutes on the second side. During the last 1 minute of cooking, place a slice of cheddar on each patty and cover the pan briefly to melt cheese. For double burgers assemble two patties per burger and stack when assembling. Use a meat thermometer to check doneness: 160°F (71°C) for well-done, 145°F (63°C) for medium-rare (adjust times accordingly).

Prepare vegetables

While patties cook, wash and dry lettuce leaves. Slice the tomato into 1/4-inch rounds (about 4 slices). Thinly slice the red onion into rings and separate. Have 6 pickle slices ready per burger (or to taste).

Toast buns

Spread 1 tsp unsalted butter on the cut faces of each bun half. Once patties are nearly done, place the buttered cut sides on the skillet or on a separate griddle over medium heat and toast 1–2 minutes until golden and fragrant.

Assemble burger

Spread about 1.5 tbsp GladiatorSauce© on the bottom bun. Place lettuce leaf(s) on the sauce, then a cheese-topped patty (for double add second patty on top), top with 2 strips of cooked beef bacon, 2–3 tomato slices, a few onion rings, and 6 pickle slices. Spoon another 1.5 tbsp sauce on the top bun and close. Serve immediately.

Cut the assembled burger in half with a sharp knife if desired. Serve with fries or your preferred side. Leftover sauce keeps in an airtight container in the refrigerator up to 5 days.