Jax Beach Burger Recipe

Form patties

Divide the ground beef into two equal portions (about 8 oz each). Gently form each portion into a patty roughly 3.5–4 inches in diameter and about 3/4 inch thick. Make a shallow dimple in the center of each patty with your thumb to help them cook evenly and resist bulging.

Season both sides of each patty with kosher salt and freshly ground black pepper. If using, brush or mix 1 tablespoon Worcestershire sauce into the exterior of the patties for extra flavor.

Heat a cast-iron skillet or heavy griddle over medium-high heat until very hot. Add 1 teaspoon vegetable oil and swirl to coat. Place the patties on the hot surface, leaving space between them. Cook undisturbed for 3–4 minutes to develop a brown crust.

Flip the patties and continue cooking for 2–3 minutes for medium doneness (adjust time ±1 minute for rarer or more well-done). Place a slice of cheese on each patty about 30–45 seconds before removing from the pan to allow it to melt.

Remove patties from the pan and let rest on a plate for 2 minutes while you finish the buns and assemble.

While patties cook, split the burger buns and spread softened butter evenly on the cut sides.

Place the buns, buttered side down, on the same skillet or a separate pan over medium heat. Toast for 1–2 minutes or until golden brown and lightly crisp. Remove and keep warm.

Prepare the toppings: wash and pat dry lettuce leaves, slice the tomato into 4 even slices, and separate 6 thin rings from the red onion. Have 6 pickle chips ready.

Spread 1 tablespoon mayonnaise on the bottom bun and 1 teaspoon yellow mustard on the top bun (adjust to taste).

Assemble the burger: place the mayonnaise-spread bottom bun on a plate, add a lettuce leaf, then 2 tomato slices, then the cheesed beef patty. Top the patty with 3 pickle chips and 3 onion rings. Place the top bun (mustard side down) on the assembled burger.

Serve immediately with your choice of sides (fries, chips, or a pickle).