Phat Jack Burger Recipe

Form Patties

Place the ground beef in a bowl. Add salt, black pepper, Worcestershire sauce, and garlic powder. Gently mix with your hands until just combined; do not overwork. Divide into two equal portions and form into patties about 3/4 inch thick, slightly wider than the buns. Press a shallow dimple in the center of each patty to prevent puffing while cooking.

Cook Patties

Heat a large skillet or griddle over medium-high heat and lightly oil the surface. When hot, add the patties and cook undisturbed for 3-4 minutes until a brown crust forms. Flip and immediately place a slice of cheddar cheese on each patty. Cook another 3-4 minutes for medium (adjust time for desired doneness). Remove patties to a plate and tent with foil to rest for 3 minutes.

While patties rest, combine mayonnaise, ketchup, yellow mustard, hot sauce, pickle relish, garlic powder, smoked paprika, and lemon juice in a small bowl. Whisk until smooth and well blended. Taste and adjust heat or acidity to preference. Refrigerate until assembly.

Toast Buns

Spread butter evenly on the cut sides of the buns. In a clean skillet over medium heat, toast the buns cut-side down until golden and slightly crisp, about 1-2 minutes. Remove from heat.

Assemble Burgers

Spread a generous tablespoon (or to taste) of Phat Jack Sauce on both the top and bottom bun. Place shredded lettuce on the bottom bun, then add the rested cheeseburger patty. Top the patty with two bacon strips, tomato slice, red onion, and 3 pickle slices. Cap with the top bun.

Serve

Serve immediately with extra Phat Jack Sauce on the side and optional fries or a side salad.