The Burger Recipe

Make the sauce

In a small bowl combine mayonnaise, ketchup, Dijon mustard, sweet pickle relish, Worcestershire sauce, garlic powder, onion powder and hot sauce (if using). Whisk until smooth. Taste and adjust seasoning. Cover and refrigerate while preparing the burger (refrigerate up to 3 days).

Form patties

Divide ground CAB into a single 7 oz portion (for one burger). Gently form into a patty about 3.5–4 inches in diameter and roughly 3/4 inch thick. Make a slight dimple in the center with your thumb to prevent puffing while cooking. Do not overwork the meat.

Season patties

Season both sides liberally with kosher salt and freshly ground black pepper just before cooking.

Charbroil or pan-sear

Preheat a grill or cast-iron skillet to high heat. Lightly oil the grate or pan with 1 tbs neutral oil. Place the patty over direct high heat. For medium-rare to medium cook times: char for about 3–4 minutes per side (internal temperature 130–140°F / 54–60°C). For medium-well cook 5–6 minutes per side. If adding cheese, place the slice on the patty during the last 30–60 seconds and cover to melt.

Rest

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

Sauté mushrooms

If using mushrooms: heat 1 tsp oil in a small skillet over medium-high heat. Add sliced mushrooms (about 1/4 cup) and a pinch of salt. Sauté until browned and moisture has evaporated, about 4–5 minutes. Set aside.

Cook bacon

If using bacon: cook 2 slices in a skillet over medium heat until crisp, 6–8 minutes, turning as needed. Drain on paper towels and keep warm.

Warm chili

If using prepared chili: heat in a small pot over low-medium heat until just simmering, 3–5 minutes. Keep warm and drain any excess liquid so it doesn’t make the bun soggy.

Prepare guacamole

If using guacamole: have 2 tbs ready per burger. Use a fresh, smooth guacamole or mash 1/4 avocado with a pinch of salt and a few drops of lime if making fresh.

Toast buns

Butter the cut faces of the bun lightly (about 1 tbs spread across both halves). Place face-down on the hot grill or skillet for 30–60 seconds until golden and toasted. Remove and keep warm.

Assemble the burger

Spread about 1–1.5 tbs house sauce on the bottom bun. Place shredded lettuce on the sauce, then the rested beef patty (cheese on if used). Top patty with tomato slice, red onion rings, and pickle slices. Add optional toppings as desired: mushrooms, chili, bacon, or guacamole. Finish with a drizzle of extra house sauce on the top bun if desired, then close the burger.

Serve

Serve immediately while hot with fries or your preferred side. Provide extra house sauce on the side if desired.