Social Burger Recipe

Form patties

Divide the 1 lb of fresh ground Angus into 4 equal portions (about 4 oz each) and gently form into patties about 3.5 inches across and 3/4 inch thick. Do not overwork the meat; press a slight dimple in the center of each patty to reduce puffing while cooking.

Season both sides of each patty with kosher salt (about 1/4 tsp per side) and freshly ground black pepper. If using, brush or mix 1/2 tbs Worcestershire sauce lightly into the surface before seasoning for extra savory flavor.

Cook the 4 slices of thick-cut bacon in a skillet over medium heat until crisp, about 6–8 minutes, flipping occasionally. Transfer bacon to a paper towel-lined plate to drain and keep warm. Reserve about 1 tablespoon of bacon fat in the skillet for searing the patties (optional) or discard if using oil.

Prepare onion: peel the large sweet onion and slice into 1/2-inch thick rings. Separate into individual rings and set aside.

Make batter: in a bowl whisk together 1/2 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder and 1/2 tsp fine salt. In a separate small bowl lightly beat the egg, then whisk into the dry mix along with 1/2 cup cold sparkling water or beer until just combined. Batter should be slightly thick but runny enough to coat rings. If too thick, add up to 1–2 tbs more cold liquid.

Heat oil: pour at least 1/2 inch of vegetable oil into a heavy skillet or pot and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a little batter in oil — it should sizzle and rise immediately.

Fry onion rings: working in batches, dredge onion rings in a light dusting of extra flour (not listed separately) to help batter adhere, dip into batter, then carefully place into hot oil. Fry 1–2 minutes per side until golden and crisp. Remove to a wire rack or paper towels and season immediately with a pinch of salt. Keep warm in a low oven (200°F/90°C) while finishing burgers.

Toast buns: preheat a skillet or griddle over medium heat. Spread softened butter on cut sides of the 4 buns. Toast buttered sides until golden brown, about 1–2 minutes. Set aside.

Make burger sauce

In a small bowl combine 1/2 cup mayonnaise, 1 tsp yellow mustard, 1 tsp pickle juice, and 1/4 tsp black pepper. Stir until smooth. Taste and adjust seasoning; set aside.

Cook patties: heat a heavy skillet or griddle over medium-high heat until very hot. If reserved, add 1 tbsp bacon fat or 1 tsp neutral oil. Place patties on the hot surface and cook 3–4 minutes on the first side without moving to achieve a good sear. Flip and top each patty immediately with a slice of sharp cheddar. Cook another 2–3 minutes for medium (adjust time for desired doneness). Internal temperature should be 160°F (71°C) for medium-well per USDA for ground beef.

Rest patties: remove patties from the pan and let rest 2 minutes while assembling to keep juices locked in.

Assemble burgers: spread about 1 tablespoon of the burger sauce on the bottom half of each toasted bun. Place a lettuce leaf on the sauce, then the hot cheddar-topped patty. Add two slices of cooked bacon, 2 pickle slices, a few slices of tomato (about 3–4 thin rounds), and a couple of red onion rings (raw) or one fried onion ring on top as desired. Spread a thin layer of sauce on the top bun and close the burger.

Serve: serve burgers immediately with remaining pickle slices and extra onion rings on the side. Makes 4 burgers.