Husk Cheeseburger Recipe

In a small bowl, whisk together mayonnaise, ketchup, yellow mustard, dill pickle relish, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, and 1/8 tsp salt until smooth. Taste and adjust seasoning. Refrigerate at least 15 minutes to let flavors meld.

Prepare and pan-fry hash browns

Place thawed shredded potatoes in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. Transfer to a bowl and stir in flour, egg, 1/2 tsp salt and 1/4 tsp black pepper until combined. Heat a large nonstick or cast-iron skillet over medium-high heat and add 2 tablespoons vegetable oil. Form the potato mixture into two 3-inch patties (about 1 cup each). Carefully place patties in the hot skillet and press down lightly. Fry 3–4 minutes per side, or until deep golden and crisp, adding remaining 1 tablespoon oil if needed. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while you cook the burgers.

Form patties

Divide the 1 lb of ground beef into two equal portions (about 8 oz each). Lightly form into loose patties slightly wider than the buns, approximately 3/4-inch thick. Do not overwork the meat. Season both sides with 1 tsp salt and 1/2 tsp black pepper in total (divide evenly across patties).

Cook patties

Heat a heavy skillet or griddle over medium-high heat until very hot and a drop of water sizzles. Place the patties in the dry skillet (no additional oil if using 80/20 beef). Cook undisturbed 3–4 minutes until a browned crust forms. Flip and immediately top each patty with 2 oz sliced cheddar. Cook another 2–3 minutes for medium, or until cheese melts and internal temperature reaches 160°F (71°C) for well done. Remove patties and let rest 2 minutes.

Toast buns

While patties cook, spread 1 tbsp butter on each bun cut-side down. Place buttered buns on a separate clean skillet over medium heat and toast cut sides 1–2 minutes until golden. Alternatively, toast in oven under broiler briefly—watch carefully.

Assemble

Spread about 1.5 tbsp special sauce evenly on the bottom half of each bun. Place the cheddar-topped patty on the sauced bottom bun. Add a warm hash brown pattie on top of the cheese. Pile ~3/8 cup shaved onion over the hash brown (divide the 3/4 cup between two burgers). Spoon about 1 tbsp additional special sauce on the top bun if desired, then close the burger. Serve immediately.