Original Wavy Recipe

Mix and portion

Place the ground chuck in a bowl. Sprinkle kosher salt, black pepper and garlic powder evenly over the meat. Gently fold with your hands 8–10 times; do not overwork. Divide into 2 equal portions (about 8 ounces each) and form into loose patties about 3/4" thick and slightly wider than your buns. Make a shallow dimple in the center of each patty with your thumb to prevent doming.

Cook

Heat a cast-iron skillet or griddle over medium-high heat until smoking point, or heat a grill to high. Add a light drizzle of oil if using skillet. Place patties on the hot surface and cook undisturbed 3 minutes. Flip once, immediately place a slice of American cheese on each patty, and cook another 2–3 minutes for medium (adjust by 1–2 minutes for desired doneness). Remove to a plate and tent loosely with foil to rest 3 minutes.

While patties rest, whisk together mayonnaise, ketchup, yellow mustard, dill pickle relish, worcestershire sauce, smoked paprika, sugar, lemon juice and hot sauce (if using) in a small bowl until smooth. Taste and adjust: add more relish for tang, more sugar for sweetness, or more hot sauce for heat. Refrigerate until ready to assemble.

Prepare onions

Peel the yellow onion and slice very thinly (use a mandoline if available) into rings. Separate into rings and pat dry with paper towels to remove excess moisture.

Make batter

In a bowl whisk together the all-purpose flour, cornstarch, baking powder and salt. Gradually whisk in the cold seltzer until a thick, slightly lumpy batter forms — it should coat the onion but not be gluey. Keep batter cold (set bowl over ice if warm).

Fry onions

Heat vegetable oil in a heavy skillet to 350°F (175°C) or until a drop of batter sizzles and rises. Working in small batches, toss onion rings in the batter to coat, let excess drip off, then carefully place into the hot oil. Fry 2–3 minutes until golden and crisp. Remove with a slotted spoon to a rack or paper towel-lined tray and immediately season with a pinch of salt. Repeat with remaining onions. If you prefer a lighter method, toss onions with a thin dusting of seasoned flour and shallow-fry until crisp.

Toast buns

Spread softened butter on cut sides of the buns. Place buns cut-side-down on the skillet or griddle over medium heat and toast until golden and wavy-ridge edges are lightly crisp, about 30–60 seconds. Remove and set aside.

Assemble burgers

Spread 1–2 tablespoons of Wavy Sauce on the bottom bun. Add a handful of shredded iceberg lettuce, then the rested cheeseburger patty. Top the patty with 2–3 bread-and-butter pickle slices, 2–3 slices of tomato if using, and a generous nest of Wavy Crispy Onions. Spoon another tablespoon of Wavy Sauce onto the top bun and close the burger. Press gently to set the wavy onion layer.

Serve

Serve immediately while patties are warm and onion crisps are crunchy. Offer extra sauce on the side for dipping.