Omega Burger Recipe

Mix

In a large bowl, combine the ground beef and ground pork. Add the grated onion, egg, Panko breadcrumbs, Worcestershire sauce, minced garlic, kosher salt, and black pepper. Use your hands to mix gently until just combined—do not overwork the meat or patties will be dense.

Form patties

Divide the mixture into 4 equal portions (about 4 oz each) and gently shape into round patties about 3/4 inch thick. Press a shallow dimple in the center of each patty with your thumb to prevent puffing during cooking. Place patties on a plate and refrigerate for 15–20 minutes to firm up (optional but helps hold shape).

Cook

Heat a large skillet or cast-iron pan over medium-high heat and add 1 tablespoon olive oil. When the oil is shimmering, add patties (work in batches if needed). Cook 3–4 minutes on the first side without moving to develop a crust. Flip and cook another 3 minutes for medium (adjust 1–2 minutes for more or less doneness). In the last minute of cooking, place a slice of cheddar on each patty and cover the pan for 30–60 seconds to melt. Transfer cooked patties to a resting plate and tent loosely with foil for 3–5 minutes.

While patties chill or cook, whisk together the mayonnaise and Greek yogurt in a small bowl until smooth. Stir in the Dijon mustard, chopped capers, lemon juice, smoked paprika, hot sauce (if using), salt, and black pepper. Taste and adjust seasoning—add more lemon for brightness or more hot sauce for heat. Refrigerate until assembly.

Split the burger buns and lightly butter the cut sides with the softened unsalted butter. Toast the buns cut-side down in a clean skillet over medium heat or under a broiler for 1–2 minutes until golden and slightly crisp. Set aside.

While toasting, slice the tomato and thinly slice red onion if not already done. Wash and dry lettuce leaves. If using optional smoked salmon or toasted walnuts, portion them now.

Spread about 1 to 1 1/2 tablespoons of Omega Sauce on the bottom half of each toasted bun.

Place a lettuce leaf atop the sauce to act as a moisture barrier, then set a cheese-topped patty on the lettuce.

Top each patty with tomato slice(s), a few red onion rings, and 1–2 tablespoons dill pickle slices. If using the optional Omega Boost, add a thin layer (about 1 oz) of smoked salmon or sprinkle 1–2 tablespoons chopped toasted walnuts on top of the tomato for extra omega-3s and crunch.

Spread a little more Omega Sauce on the top bun, close the burger, and serve immediately.

Serve burgers with your choice of side (fries, salad, or roasted veggies). Leftover cooked patties keep well refrigerated for up to 3 days—reheat gently in a skillet or oven. Store sauce in an airtight container for up to 4 days.