Name: Grand Tavern Troys Signature Zip Burger Recipe
Cook time: 40 min
Total time: 40 min
Yield: 1 servings
Cuisine: American
Ingredients: 0.5 lb ground beef (80/20); 0.75 tsp coarse salt; 0.5 tsp freshly ground black pepper; 1 tbs vegetable oil (for skillet); 0.5 cup green bell pepper; 0.5 cup yellow onion; 2 each leaf lettuce (whole leaves); 2 slices tomato; 1 slice Swiss cheese slices; 1 slice American cheese slices; 1 slice Cheddar cheese slices; 1 slice Pepper Jack cheese slices; 1 slice Mozzarella cheese slices; 1 slice Havarti cheese slices; 0.5 cup thinly sliced onion (for strings); 0.5 cup all-purpose flour; 1 tsp cornstarch; 0.5 tsp salt; 0.25 tsp black pepper; 1 cup vegetable oil (for frying); 1 each burger bun (brioche or sesame), split; 1 tsp unsalted butter (softened, for toasting); 3 tbs mayonnaise; 1 tbs ketchup; 0.5 tsp Dijon mustard; 0.5 tsp hot sauce (your choice); 0.5 tsp Worcestershire sauce; 0.25 tsp garlic powder; 0.25 tsp paprika (smoked preferred); 0.125 tsp salt

Method

Burger Patties & Seasoning

Form and cook patties

Gently form the 1/2-pound ground beef into a single patty about 3/4-inch thick, taking care not to overwork the meat. Season both sides evenly with coarse salt and freshly ground black pepper. Heat 1 tablespoon vegetable oil in a heavy skillet or cast-iron pan over medium-high heat until shimmering.

Place the patty in the hot skillet and cook for 4 minutes without disturbing to form a good sear. Reduce heat to medium and flip; cook another 4 minutes for medium doneness (adjust time ±1–2 minutes for desired doneness). In the final 1–2 minutes of cooking, proceed to add the cheese stack (see Cheese Stack section) on top of the patty and cover the skillet with a lid to melt the cheeses together.

Vegetables & Toppings

Sauté peppers and onions

While the patty cooks, slice the green bell pepper and yellow onion into thin strips (if not already). Heat a separate skillet over medium heat with 1 teaspoon oil. Add the peppers and onions, season with a pinch of salt, and sauté, stirring occasionally, until softened and slightly caramelized, about 6–8 minutes. Keep warm.

Wash and dry the lettuce leaves and slice the tomato into 2 even slices. Set aside for assembly.

Cheese Stack

Stack the cheeses in the following order on a plate so they will melt together evenly: Swiss, Havarti, Mozzarella, Cheddar, Pepper Jack, American. When the burger has about 1–2 minutes left to cook, place the entire stack on top of the patty, cover the pan, and allow the cheeses to melt and fuse over the patty. If the stack is too tall for even melting, overlap slices so at least two types contact the patty directly.

Fried Onion Strings

Prepare coating

Whisk together the all-purpose flour, cornstarch, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl. Separate the thin onion slices so they are individual strings.

Fry onion strings

Heat about 1 cup of vegetable oil in a small deep skillet or pot to 350°F (175°C) or until a pinch of flour sizzles on contact. Toss the onion strings in the flour mixture to coat lightly, shaking off excess. Fry in batches for 1–2 minutes, stirring gently, until golden and crisp. Remove with a slotted spoon to a paper towel-lined plate and season immediately with a light pinch of salt. Keep crisp while assembling the burger.

Buns & Finish

Toast buns

Spread 1 teaspoon softened butter on the cut sides of the bun. In a clean skillet over medium heat, toast the bun cut-sides down until golden, about 1–2 minutes.

Assemble burger

Spread a tablespoon of Signature Zip Sauce on the bottom bun. Place the lettuce leaf(s) on the sauce, then put the cheese-melted patty on top. Mound the sautéed green peppers and onions over the patty, then add the tomato slices. Pile a generous handful of fried onion strings on top of the tomato. Spoon another teaspoon of Zip Sauce on the top bun interior (or to taste), place the top bun on the stack, and press gently.

Serve immediately with extra Zip Sauce on the side.

Signature Zip Sauce

In a small bowl, whisk together the mayonnaise, ketchup, Dijon mustard, hot sauce, Worcestershire sauce, garlic powder, smoked paprika, and 1/8 tsp salt until smooth. Taste and adjust heat or salt as needed. Refrigerate briefly (10–15 minutes) if time allows to let flavors meld. Reserve about 1 tablespoon for spreading on the bottom bun and 1 teaspoon for the top bun; serve remaining sauce on the side.