The Royale Burger Recipe

Form and season patties

Divide the ground beef into two equal portions (about 10 oz each). Gently form each portion into a loose patty about 3/4-inch thick and slightly wider than the bun. Do not overwork the meat; handle lightly so patties stay tender. Press a shallow dimple into the center of each patty with your thumb to reduce bulging while cooking.

Season both sides of each patty evenly with kosher salt and freshly ground black pepper. Drizzle 1/2 tablespoon Worcestershire sauce over each patty and gently pat it into the meat to distribute the flavor.

Spread 1 tablespoon softened unsalted butter onto the outside edges of each patty (this helps with browning and adds richness). Keep patties chilled until ready to cook, no longer than 15 minutes at room temperature.

Heat a cast-iron skillet or heavy griddle over medium-high heat until very hot, about 4–5 minutes. While it heats, split the brioche buns and brush cut sides lightly with olive oil.

Toast the buns: place cut sides down on the skillet for 30–45 seconds until golden and slightly crisp. Remove and set aside on a rack to keep them from steaming.

Increase heat to high. Add a small drizzle of oil to the skillet if it looks dry. Place the patties onto the hot skillet. Cook without moving for 3 minutes to develop a deep brown crust.

Flip the patties and immediately reduce heat to medium. Top each patty with one slice of sharp cheddar. Continue cooking for another 2–3 minutes for medium doneness (internal temp about 140–145°F / 60–63°C). For medium-well cook 3–4 minutes. Cover the skillet with a lid for the last minute to help the cheese fully melt.

When done, transfer patties to a plate and tent loosely with foil to rest for 3–5 minutes; carryover heat will finish them and redistribute juices.

While the patties rest, prepare the toppings. Thinly slice the tomato into 1/4-inch rounds and season both sides lightly with 1/4 teaspoon salt and a pinch (1/8 tsp) of black pepper.

Thinly slice the red onion into rings and separate. If desired for milder flavor, briefly soak the rings in cold water for 5 minutes, then drain and pat dry.

In a small bowl, combine the mayonnaise and Dijon mustard; stir until smooth to create the Royale sauce. Taste and adjust ratio if desired.

On the bottom bun, spread half of the mayonnaise-Dijon sauce. Place a butter lettuce leaf, then the rested cheddar-topped patty. Add 3 dill pickle slices on top of the patty, followed by tomato slice and a few rings of red onion. Spread remaining sauce on the top bun and close the burger.

Serve the Royale Burger immediately while hot, with optional fries or a side salad. Cut in half to show the cheese melt and enjoy.