House Specialty Recipe

Prepare onions

Peel the onion and cut it in half through the root. Thinly slice half a medium yellow onion into half-moon slices about 1/8-inch thick.

Heat a skillet or sauté pan over medium heat. Add 1 tablespoon unsalted butter and 1 teaspoon olive oil; swirl to coat the pan so the butter doesn’t burn.

Add the sliced onions to the pan in an even layer. Sprinkle 1/4 tsp salt and 1/8 tsp black pepper over them. Cook, stirring or tossing every 1–2 minutes, until they begin to soften, about 6–8 minutes.

If using, sprinkle 1/2 tsp brown sugar over the onions to encourage faster caramelization. Continue to cook, stirring frequently and scraping browned bits from the pan, until onions turn deep golden and jammy, about another 6–10 minutes (total 12–18 minutes).

In the last minute of cooking, add 1/2 tsp balsamic vinegar, stir to deglaze and coat the onions, then remove from heat and keep warm.

Form patty

Divide 8 oz (0.5 lb) ground Black Angus beef into a single 8-oz portion and gently form it into a slightly flattened round patty about 3/4 to 1 inch thick. Handle the meat minimally to avoid compacting. Make a shallow dimple in the center with your thumb to reduce puffing during cooking.

Season both sides of the patty evenly with 3/4 tsp kosher salt and 1/2 tsp freshly ground black pepper just before cooking.

Preheat a heavy skillet, cast-iron pan, or grill over medium-high heat until very hot. Add 1 tablespoon neutral oil to the pan and swirl to coat.

Place the patty in the hot pan. For medium-rare to medium, cook without moving for 3–4 minutes on the first side until a brown crust forms. Flip and cook another 3–4 minutes. If using cheese, add the slice on top of the patty in the final minute and cover the pan to melt.

Use an instant-read thermometer if desired: 125–130°F for medium-rare, 135°F for medium. Adjust time for preferred doneness.

Transfer the cooked patty to a plate and let it rest 3–5 minutes to redistribute juices.

While the patty rests, spread 1 teaspoon softened butter on the cut faces of the bun and toast them in the same skillet or on a griddle for 30–60 seconds until golden.

Assemble the burger: place lettuce (if using) on the bottom bun, add the rested patty, pile a generous portion of the warm grilled onions on top of the patty (about half of the onion batch for one burger), add tomato slices and pickles as desired, and spread ketchup, mustard, or mayonnaise on the top bun. Close and serve immediately.

Serve the House Specialty burger hot with fries or a simple salad. Leftover grilled onions can be refrigerated up to 3 days.

Adjust salt and pepper to taste. For a smokier flavor, cook the patty on an outdoor grill over medium-high heat and sauté onions in a grill-safe skillet or on a griddle.