Goldies Burger Recipe

Form patties

Divide the 1 lb ground aged beef into two equal portions (about 8 oz each). Gently shape each portion into a patty roughly 3⁄4 to 1 inch thick, making a slight indentation in the center with your thumb to prevent doming during cooking. Do not overwork the meat.

Season both sides of each patty evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper just before cooking.

Heat a cast-iron skillet or griddle over medium-high heat until hot. Add 1 tablespoon neutral oil and let it shimmer.

Cook the patties for 3–4 minutes on the first side without moving them to get a good sear. Flip and cook 2–3 minutes on the second side for medium (adjust time for desired doneness).

About 1 minute before the patties are done, place an American cheese slice (use both slices if you prefer double cheese) on each patty and cover the skillet or tent with foil to melt the cheese, about 30–60 seconds.

Transfer cooked patties to a plate and rest for 2 minutes while finishing other components.

While the patties are resting (or earlier), heat a medium skillet over medium heat and add 1 tablespoon unsalted butter and 1 teaspoon olive oil.

Add 1 cup thinly sliced yellow onion and 1/4 tsp kosher salt. Stir to coat and cook, stirring occasionally, until the onions are soft and turning golden, about 10–12 minutes. Lower the heat to medium-low if they brown too quickly.

Stir in 1 teaspoon brown sugar to encourage caramelization and cook another 2–4 minutes until deep golden brown. If the pan becomes dry or onions begin sticking, add up to 1 tablespoon water to deglaze and continue cooking.

Remove from heat and set aside until assembly.

In a small bowl, combine 1/4 cup mayonnaise, 1 teaspoon freshly cracked black pepper, 1/2 teaspoon Dijon mustard, 1/2 teaspoon lemon juice, 1/4 teaspoon hot sauce (optional), and 1/8 teaspoon kosher salt. Whisk until smooth and taste; adjust pepper or salt to preference.

Lightly butter the cut sides of 2 burger buns with 1 tablespoon butter. Toast the buns, cut-side down, on a hot skillet or griddle until golden and crisp, about 1–2 minutes.

Spread a generous spoonful of pepper mayo on both the top and bottom bun halves.

Place the cheese-topped patty on the bottom bun, top with 3 pickle slices, a generous portion of caramelized onions (about 2–3 tablespoons), then place the top bun.

Serve immediately. Repeat for the second burger if preparing both patties at once.