Boardwalk Burger Recipe

Form patties

Divide the 1 lb ground beef into two equal portions (about 8 oz each). Gently form into loose patties roughly 4-4.5 inches wide and about 3/4 inch thick, creating a slight depression in the center of each patty with your thumb to prevent puffing while cooking. Do not overwork the meat.

Season both sides of each patty evenly with kosher salt (about 1/2 tsp per side total) and freshly ground black pepper. If using, brush or sprinkle 1/2 tablespoon Worcestershire sauce on top of each patty for extra umami.

Preheat a cast-iron skillet or flat top griddle over medium-high heat until very hot (about 5 minutes). Lightly coat the cooking surface with the neutral oil (1 tsp).

Place the patties on the hot surface and cook without moving for 3-4 minutes until a good crust forms. Flip once and cook the second side 2-3 minutes for medium doneness. During the last 1 minute of cooking, place one slice of Cooper Sharp cheese on each patty and cover the pan briefly (use a lid or bowl) to melt the cheese.

Cook bacon

While the patties cook, place the 3 slices of Applewood smoked bacon in a separate skillet over medium heat. Cook, turning occasionally, until crisp and golden (about 6-8 minutes). Transfer to a paper towel-lined plate to drain.

Prepare produce

Wash and dry Bibb lettuce leaves. Slice the tomato into two 1/4-inch thick slices and cut two thin rounds of red onion. Reserve 2 leaves of Bibb per burger. If using pickles, have 2 slices ready per burger.

Toast buns: Split the 2 potato buns and spread a thin layer of softened butter (about 1/2 tablespoon per bun top and bottom combined). Place buttered sides down on a medium skillet or griddle for 1-2 minutes until golden and lightly crisp. Remove and keep warm.

Make sauce: In a small bowl mix mayonnaise (2 tbs) and Dijon mustard (1 tsp). Adjust to taste. Spread about 1 tablespoon of this sauce on the bottom bun of each burger and a light smear on the top bun if desired.

Assemble: On each bottom bun, place the mayo-mustard, then 2 Bibb lettuce leaves, a tomato slice, the cheese-topped patty, 3 slices of crisped bacon (cut or overlap to fit), and 2 slices of red onion. Add pickles if desired. Cap with the toasted top bun.

Rest and serve: Let assembled burgers rest 1 minute so juices redistribute. Serve immediately while hot.