The Grand Burger Recipe

Form patty

Gently shape the 1/2 lb ground beef into a single patty about 3/4 to 1 inch thick, creating a slight dimple in the center to help it cook evenly. Do not overwork the meat.

Season both sides of the patty evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper just before cooking.

Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering. Add 1 tablespoon softened butter and let it melt to coat the pan.

Place the patty in the hot pan. Cook without moving 3 to 4 minutes to develop a deep sear. Flip and cook 3 to 4 minutes for medium (adjust 1–2 minutes more or less for doneness). In the last 60–90 seconds of cooking, top the patty with 1 slice cheddar and 1 slice Havarti, cover the pan briefly with a lid or foil to melt the cheeses evenly.

Remove the patty to a warm plate and tent loosely with foil to rest while you finish other components.

While the patty cooks or in a separate skillet, lay 3 slices of thick-cut bacon in a cold pan, then turn heat to medium. Cook 6–10 minutes, turning occasionally, until crisp to your liking.

Transfer bacon to a paper towel–lined plate to drain and keep warm. If desired, chop into 2–3 pieces for easier eating.

Slice half a yellow onion very thinly into rings, then separate into individual thin strings. Pat dry with paper towels to remove excess moisture.

In a shallow bowl, whisk together 1/2 cup all-purpose flour, 1 tablespoon cornstarch, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Heat about 1 cup vegetable oil in a small deep pan to 350°F (175°C) or until a small pinch of flour sizzles when dropped in.

Toss the dried onion strings in the flour mixture until well coated, shaking off excess. Fry in batches for 1 to 2 minutes until golden and crisp. Use a slotted spoon to transfer to paper towels and lightly salt while hot.

Butter the cut sides of the bun with 1 teaspoon butter. Toast in a skillet or on a griddle cut-side down over medium heat for 1 to 2 minutes until golden and slightly crisp.

If using the optional sauce: in a small bowl combine 2 tbsp mayonnaise, 1 tsp ketchup, 1/2 tsp Dijon mustard, 1/2 tsp pickle or lemon juice and 1 tsp hot sauce (optional). Adjust to taste.

Build the burger: spread the sauce (or mayonnaise) on the bottom bun. Place lettuce leaves, then the tomato slices. Add the rested cheeseburger patty on top of tomato.

Layer the crisp bacon over the melted cheeses, then pile a generous handful of fried onion strings on top of the bacon.

Finish with the top bun and press lightly to compact. Serve immediately with fries or a side of choice.