Jul 14 2026
Restaurants›Hand Cut Chophouse›California Burger Recipe

California Burger Recipe

Inspired by Hand Cut Chophouse
Time30m
Serves2

beef patty, american cheese, pickles, onions, house sauce

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Ingredients

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Burger Patties & Seasoning

Buns & Cheese

Toppings

House Sauce

Method

House Sauce

  1. 1

    Make the house sauce

    In a small bowl, whisk together 1/4 cup mayonnaise, 2 tsp ketchup, 1 tsp yellow mustard, 1 tbsp sweet pickle relish, 1/2 tsp apple cider vinegar, 1/4 tsp garlic powder, 1/4 tsp paprika and 1/8 tsp salt until smooth. Taste and adjust seasoning. Cover and refrigerate while you prepare the burger to let flavors meld (at least 10 minutes).

Burger Patties & Cooking

  1. 2

    Form patties

    Divide 1 lb ground beef into two equal portions (approximately 8 oz each). Gently form each portion into a loose ball and press into patties about 3.5–4 inches in diameter and roughly 3/4 inch thick. Make a shallow dimple in the center of each patty with your thumb to help prevent doming while cooking. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper, distributing evenly.

  2. 3

    Preheat pan

    Heat a heavy skillet or griddle over medium-high heat until hot (about 3–4 minutes). Add 1 tbsp vegetable oil and swirl to coat.

  3. 4

    Cook patties

    Place the patties on the hot skillet and cook undisturbed for 3 minutes to develop a crust. Flip and cook 2–3 minutes on the second side for medium (adjust time if you prefer rarer or more well-done). During the last 30–45 seconds of cooking, place one slice of American cheese on each patty and cover the skillet briefly (or use a lid) to melt the cheese.

Buns & Assembly

  1. 5

    Toast buns

    While the patties finish, spread 1 tbsp softened butter across the cut sides of the 2 burger buns. Place buns buttered-side down on a separate skillet or the edges of the griddle over medium heat and toast until golden and lightly crisp, about 1–2 minutes. Remove and set aside.

  2. 6

    Assemble the California Burger

    On the bottom bun, spread about 1 1/2 tbsp of the prepared house sauce. Add shredded iceberg lettuce (about 1/4 cup), then place the hot cheeseburger patty on top. Top the patty with about 1/4 cup dill pickle slices and 1/4 cup thinly sliced yellow onion. Spoon an additional 1 tsp house sauce over the pickles if desired. Cap with the top bun.

  3. 7

    Serve

    Serve immediately while hot. Suggested sides: fries, coleslaw or a simple green salad.

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