Burgers Recipe

In a small bowl combine mayonnaise, ketchup, yellow mustard, sweet pickle relish, apple cider vinegar, smoked paprika, hot sauce (if using), and 1/8 teaspoon salt. Stir until smooth and taste; adjust vinegar or salt as needed. Cover and refrigerate while you prepare the patties so flavors meld (at least 15 minutes).

Divide the ground chuck into four equal portions (about 4 oz each). Gently form each portion into a round patty about 3½"–4" wide and roughly 3/4" thick. Do not overwork the meat — handle just enough to form.

Press a shallow dimple into the center of each patty with your thumb to reduce doming as it cooks.

Season both sides of each patty with kosher salt and freshly ground black pepper. Sprinkle the Worcestershire sauce evenly over the top of each patty or fold it in lightly if you prefer the flavor mixed in.

Heat a cast-iron skillet or griddle over medium-high heat until very hot. Add 1 teaspoon vegetable oil and swirl to coat. When oil is shimmering, place patties on the skillet, leaving space between them.

Cook undisturbed for 3–4 minutes to form a brown crust. Flip once and immediately place a slice of cheddar on each patty. Cook another 3–4 minutes for medium doneness (internal temperature about 160°F / 71°C for well-done, lower for medium). Adjust time +/- 1 minute for thinner or thicker patties.

Remove patties to a plate and let rest 3–4 minutes while you prepare buns and assemble. Resting helps retain juices.

While patties rest, split the burger buns and butter the cut sides lightly. Toast cut sides in a dry skillet or on the griddle, buttered side down, until golden and crisp (about 1–2 minutes).

Spread about 1 tablespoon of the prepared BunkHouse sauce on the bottom half of each toasted bun.

Place a lettuce leaf on the sauce, then add a cooked patty with melted cheddar. Top the patty with tomato slice(s), red onion slices, and dill pickle chips to taste.

Spread a thin layer of sauce on the top bun and close the burger. Serve immediately with fries or your preferred sides.

Make-ahead

Burger sauce can be made up to 3 days ahead and kept refrigerated. Patties can be formed and stored, covered, in the refrigerator for up to 24 hours before cooking.

Cheese & Doneness

For medium-rare aim for 130–135°F internal; 135–145°F for medium. Use a meat thermometer for accuracy. Swap cheddar for American, Swiss, or pepper jack as desired.