Guy's Charlie Hustle Tee Recipe

Make the sauce

In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon Dijon mustard, 1 teaspoon pickle juice, 1/2 teaspoon hot sauce (if using), 1/4 teaspoon paprika and 1/4 teaspoon freshly ground black pepper. Whisk until smooth. Taste and adjust seasoning — more pickle juice for tang, more hot sauce for heat. Refrigerate while you prepare the burgers so flavors meld.

Form patties

Divide 1 pound ground chuck into four even portions (about 4 oz each). Gently form into loose patties about 3/4 inch thick and slightly wider than your buns — do not overwork the meat. Press a shallow dimple in the center of each patty with your thumb to prevent doming during cooking. Season both sides of each patty with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper total (distribute evenly) and brush lightly with 1 teaspoon Worcestershire sauce per two patties or simply sprinkle if preferred.

Cook patties

Heat a heavy skillet or griddle over medium-high heat until shimmering. Add 1 tablespoon vegetable oil and spread. Place patties on the hot surface and cook undisturbed for 3 minutes to develop a crust. Flip and cook the second side 2–3 minutes for medium (adjust time for doneness). During the last 30–45 seconds of cooking, place an American cheese slice on each patty and cover the skillet with a lid or tent with foil to melt the cheese.

Prepare buns and toppings

While patties cook, slice buns and lightly toast them cut-side down on the griddle until golden, about 30–60 seconds. Thinly slice 1/2 red onion into rings, slice 1 tomato into 4 slices, and separate 4 leaves of iceberg lettuce. Have 8 dill pickle slices ready.

Assemble burgers

Spread about 1 to 1 1/2 tablespoons of the Charlie Hustle sauce on the bottom half of each toasted bun. Place lettuce leaf on sauce, then the cheese-topped patty, tomato slice, a few onion rings and two pickle slices. Smear a thin layer of sauce on top bun and close. Serve immediately with extra sauce on the side.