Deluxe Signature Recipe

Mix and Portion

Chill a mixing bowl and your hands for 5 minutes if possible. In the chilled bowl combine ground chuck and ground brisket. Add ice water, kosher salt, black pepper and Worcestershire sauce. Gently fold with your hands or a spatula until just combined — avoid overworking to keep patties tender (about 20–30 strokes).

Form Patties

Divide the meat into four equal portions (~6 oz each). Lightly shape each portion into a loose ball and then flatten into patties about 3/4" thick and 4" in diameter. Make a shallow thumb indentation in the center of each patty to prevent puffing while cooking. Refrigerate patties for 15–30 minutes to firm up.

Heat olive oil and 1 tablespoon butter in a large skillet over medium-low heat. Add the thinly sliced onions and a pinch of salt. Cook slowly, stirring occasionally, until they begin to soften and turn golden (about 15–20 minutes). Add brown sugar and continue to cook until deeply caramelized, another 8–10 minutes.

Push onions to the side, increase heat to medium, add the sliced cremini mushrooms and a small pinch of salt. Sauté until mushrooms release their moisture and begin to brown, about 6–8 minutes. Stir onions back in, add balsamic vinegar and fresh thyme, cook 1–2 minutes more to meld flavors. Keep warm and set aside.

Preheat a large cast-iron skillet or griddle over medium-high heat. Butter the insides of the brioche buns with the softened butter. When you finish cooking the burgers (see next section), place buns butter-side-down on the hot skillet and toast until golden, about 1–2 minutes. Remove and keep warm.

Cook the bacon in a skillet over medium heat until crispy, about 6–8 minutes, turning once. Transfer to paper towels to drain.

Increase the skillet heat to medium-high (or use a separate preheated grill). Add a light brush of neutral oil or spray to the hot surface. Place the chilled patties on the skillet leaving space between them. Cook without moving for 3–4 minutes until a deep brown crust forms.

Flip the patties and immediately top each with a slice of sharp cheddar and, on two of the burgers, an additional slice of smoked gouda for a double-cheese option. Cook another 3–4 minutes for medium doneness (internal temp ~140–145°F / 60–63°C). If using a lid, cover loosely for the last minute to help cheese melt.

During the last 30–60 seconds, spoon 2–3 tablespoons of the warm caramelized onion and mushroom mix onto each patty and allow it to heat through.

If using the optional finishing sauce, whisk the smoky BBQ sauce and Dijon mustard together and brush a thin layer onto the toasted bun tops.

Assemble each burger: spread 1 tablespoon garlic aioli on the bottom bun, add butter lettuce leaf, place the cheese-topped patty, stack bacon slices (1–2 per burger), add tomato slice, red onion, and 2 pickle chips. Spoon any remaining onion/mushroom mix over the top as desired. Cap with the bun top and press lightly.

Let assembled burgers rest for 2 minutes to settle. Serve immediately with extra pickles, fries or a side salad.