Gt Burger Recipe

Form the Patty

Divide the 1/2 pound ground beef into a single patty (keep it whole). Lightly press into a patty about 3/4–1 inch thick and slightly wider than the bun. Do not overwork the meat. Create a shallow dimple in the center with your thumb to reduce puffing while cooking.

Season

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

Preheat Pan or Grill

Preheat a cast-iron skillet or griddle over medium-high heat (or preheat a grill to medium-high). The cooking surface should be very hot — you should see a light shimmer of oil or hear a sizzle when you place the patty down.

Cook the Patty

Place the patty on the hot surface. Cook undisturbed for 3 to 4 minutes to develop a crust. Flip once and cook the second side for 3 to 4 minutes for medium-rare to medium (internal temp ~135–145°F / 57–63°C). Adjust time for desired doneness. In the last 60 seconds of cooking, place the cheddar slices on the patty so they begin to melt; cover pan briefly with a lid or tent with foil to help melt if needed.

Toast the Bun

While the patty finishes, spread butter on the cut sides of the brioche bun. Place buttered sides down on a separate pan over medium heat or on the grill for 30–60 seconds until golden and lightly crisp. Remove and set aside.

Assemble the Burger

Spread mayonnaise on the bottom bun and mustard on the top bun (or swap to taste). Place the lettuce leaf on the bottom bun, add the tomato slices and red onion rings, then set the hot cheddar-topped patty on the vegetables. Lay the two bacon strips across the patty. Cap with the top bun and press lightly to combine.

If using pickled onions/tomato for brightness, combine apple cider vinegar, warm water, sugar and salt in a small bowl and stir until sugar and salt dissolve. Submerge the red onion rings (or tomato slices) and let sit for at least 5 minutes while you cook the patty. Drain briefly before assembling. These will add a bright, tangy contrast to the burger.