Bodega Burger Recipe

Make quick pickles: In a small saucepan combine 1/2 cup white vinegar, 1/2 cup water, 1 tablespoon sugar and 1/4 teaspoon salt. Bring to a simmer until sugar dissolves. Place sliced banana peppers in a jar or bowl and pour hot brine over them. Let cool to room temperature, then refrigerate while you prepare other components (at least 20 minutes).

Prepare onions for frying: Separate the white onion into thin rings. Pat dry.

Battered Fried Onions

Heat 3–4 inches of vegetable oil in a heavy pot to 350°F (175°C) or heat oil in a shallow pan for pan-frying. In a bowl whisk together 1/2 cup flour, 1/4 cup cornstarch, 1/4 teaspoon baking powder and 1/2 teaspoon salt. Add about 1/2 cup cold seltzer (or cold water) and whisk to make a smooth, slightly thick batter. Toss onion rings in a light dusting of flour before dipping in batter to help it adhere. Fry a few rings at a time until golden and crisp, about 2–3 minutes. Remove to a rack or paper towels to drain and season lightly with salt.

Combine 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon yellow mustard, 1 teaspoon dill pickle relish, 1/2 teaspoon white vinegar, 1/4 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder and 1/8 teaspoon black pepper in a small bowl. Whisk until smooth. Taste and adjust seasoning. Refrigerate until assembly.

If frying: Rinse cut russet potatoes under cold water until water runs clear to remove starch. Pat completely dry. Heat oil in a deep fryer or heavy pot to 325°F (160°C). Blanch fries in batches for 3–4 minutes until soft but not colored. Remove and drain. Increase oil temperature to 375°F (190°C) and fry in batches until golden and crispy, 2–4 minutes. Drain on paper towels and season with salt and pepper.

If baking/air-frying: Toss fries with 1–2 tablespoons oil, spread in a single layer on a sheet pan or air-fryer basket and cook at 425°F (220°C) for 20–30 minutes, turning once, until crisp. Season with salt and pepper.

Divide 1 pound ground beef into four 4-ounce balls (this recipe makes two double-stack patties—two balls per burger). Keep meat cold until ready to cook. Lightly season the exterior of each ball with a pinch of salt and pepper.

Heat a large cast-iron skillet or flat top griddle over high heat until very hot. Add 1 tablespoon vegetable oil and spread to coat. Working one burger at a time, place two meat balls on the hot surface, leaving space between. Immediately press each ball flat with a heavy metal spatula or burger press to about 1/4-inch thickness (smash). Season the exposed surface with a generous pinch of salt and black pepper.

Cook the smashed patties without moving for 2–3 minutes, until deeply browned and edges are crisp. Flip and quickly top each patty with a slice of cheddar. Cook another 30–60 seconds until cheese melts and the patty reaches desired doneness. Remove and keep warm while you cook remaining patties (you should end up with four thin patties, two per burger).

Butter the cut sides of the buns with 1 tablespoon softened butter per two buns (about 1 teaspoon per cut side). Toast the buns on the griddle or in a skillet over medium heat until golden, about 1 minute per side. Remove and set aside.

Assemble each Bodega Burger: Spread a generous tablespoon of mac sauce on the bottom bun. Place a small handful of shredded lettuce (if using), then stack two cheddar-topped smashed patties. Add a few fried onion rings and 2–3 tablespoons pickled banana peppers on top of the patties. Add tomato slices if using. Spread a little mac sauce on the top bun and close the burger.

Serve immediately with hot fries on the side and extra mac sauce for dipping.