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Tap Burger Recipe

Name: Greenway Table & Taps TAP BURGER Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb ground beef (80/20 blend); 1 tsp Kosher salt; 0.5 tsp freshly ground black pepper; 1 tbs Worcestershire sauce; 1 cup yellow onion, thinly sliced; 1 tbs unsalted butter; 1 tsp olive oil; 0.25 tsp granulated sugar; 0.25 tsp Kosher salt; 1 tsp red wine vinegar (optional, for deglaze); 0.25 cup mayonnaise; 1 tsp Dijon mustard; 1 tsp ketchup; 0.5 tsp Worcestershire sauce; 0.25 tsp garlic powder; 0.25 tsp smoked paprika; 0.125 tsp black pepper; 2 each brioche hamburger buns; 8 each dill pickle slices; 2 slices cheddar cheese slices (or pepper jack); 1 tbs unsalted butter (for toasting buns); 2 leaves leaf lettuce (optional); 2 slices tomato slices (optional)

Inspired by Greenway Table & Tap

Time45m

Serves2

custom blend patties, caramelized onions, dill pickles, bistro sauce, cheddar or pepper jack cheese, brioche bun

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Ingredients

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Burger Patties & Seasoning

1 lb ground beef (80/20 blend)

1 tsp Kosher salt

1/2 tsp freshly ground black pepper

1 tbs Original Worcestershire Sauce

Caramelized Onions

1 cup yellow onion, thinly sliced

1 tbs Unsalted butter

1 tsp olive oil

1/4 tsp granulated sugar

1/4 tsp Kosher salt

1 tsp red wine vinegar (optional, for deglaze)

Bistro Sauce

1/4 cup Mayonnaise

1 tsp Dijon mustard

1 tsp Ketchup

1/2 tsp Original Worcestershire Sauce

1/4 tsp Watkins garlic powder

1/4 tsp Smoked paprika

1/8 tsp black pepper

Assemble & Toppings

2 each brioche hamburger buns

8 each dill pickle slices

2 slices cheddar cheese slices (or pepper jack)

1 tbs unsalted butter (for toasting buns)

2 leaves leaf lettuce (optional)

2 slices tomato slices (optional)

Method

Burger Patties & Seasoning

Form patties

Place ground beef in a bowl. Add Kosher salt, black pepper, and Worcestershire sauce. Gently mix with your hands until just combined — do not overwork. Divide into 2 equal portions and shape into patties about 4.5 inches wide and roughly 3/4 inch thick, creating a slight indentation in the center of each patty to help them cook evenly.

Preheat a cast-iron skillet or griddle over medium-high heat. If using a grill, preheat to medium-high and oil the grates.

Caramelized Onions

While the skillet preheats, melt 1 tablespoon butter with 1 teaspoon olive oil in a medium sauté pan over medium heat. Add the sliced onions and spread into an even layer.

Cook onions, stirring occasionally, for 15–20 minutes. After about 8 minutes add the granulated sugar and salt to aid browning. If onions begin to stick, add 1 teaspoon red wine vinegar to deglaze and scrape the browned bits. Continue cooking until deep golden brown and soft. Remove from heat and keep warm.

Cook Patties & Melt Cheese

Lightly oil the hot skillet or griddle. Place patties indentation-side up onto the surface. Cook without moving for 3–4 minutes until a brown crust forms.

Flip patties and immediately top each with a slice of cheddar or pepper jack. Cook for another 3–4 minutes for medium (adjust time +/- for desired doneness). If needed, cover the pan with a lid for 30–60 seconds to help cheese melt.

Remove patties to a resting plate and tent loosely with foil for 3 minutes.

Bistro Sauce

While patties cook, mix the mayonnaise, Dijon, ketchup, Worcestershire, garlic powder, smoked paprika, and black pepper in a small bowl until smooth. Taste and adjust seasoning. Refrigerate until assembly.

Assemble & Finish

Butter the cut sides of brioche buns with 1 tablespoon butter. Toast in a skillet or on the griddle over medium heat until golden, about 1–2 minutes per side.

Spread a generous tablespoon of bistro sauce on the bottom bun. Place a lettuce leaf (if using) and a tomato slice (if using) on the sauce.

Place the cheeseburger patty on the bun, then pile 2–3 tablespoons caramelized onions on top of the cheese.

Add 4 dill pickle slices over the onions, spread another teaspoon of bistro sauce on the top bun, and close the sandwich.

Serve immediately while hot.