Kg Cheeseburger** Recipe

Heat a large skillet over medium heat and add 1 tablespoon oil. Add the thinly sliced onion and a pinch of salt. Cook, stirring occasionally, until translucent and beginning to brown, about 8–10 minutes. If using, sprinkle the 1/2 teaspoon brown sugar halfway through to encourage caramelization. Continue cooking until soft and golden, another 4–6 minutes. Remove from pan and keep warm.

Whisk together mayonnaise, ketchup, Dijon, sweet pickle relish, vinegar, Worcestershire, garlic powder, onion powder, and salt in a small bowl until smooth. Taste and adjust seasoning. Refrigerate until assembly.

If frying: heat oil in a deep-fryer or heavy pot to 350°F (175°C). Fry fries in batches until golden and crisp, 3–5 minutes. Drain on paper towels and season with 1/2 tsp salt. If oven-baking: toss fries with 2 tablespoons oil on a sheet pan, spread in a single layer, and roast at 425°F (220°C) for 20–30 minutes, turning once, until golden and crisp; season with salt.

Divide the ground beef into two 4-ounce balls (if not already formed) and gently form each into a patty slightly wider than the bun, about 1/2–3/4 inch thick. Do not overwork the meat. Create a shallow dimple in the center of each patty with your thumb to help them cook flat.

Season both sides of each patty generously with kosher salt and freshly ground black pepper just before cooking.

Heat a heavy skillet or griddle over medium-high heat until very hot. Add a small slick of oil if the pan is dry. Place patties on the hot surface and sear without moving for 2–3 minutes, until a crust forms.

Flip the patties and cook 1–2 minutes on the second side. On the second side, place an American cheese slice on each patty and cover the pan briefly (30–45 seconds) to melt the cheese and finish cooking to medium (internal temp ~160°F/71°C). If you prefer rarer, reduce time accordingly.

If making double-stacked burgers as described: stack one cheese-topped patty on top of the other immediately after the cheese begins to melt, so the bottom patty's cheese bonds to the top patty.

Remove stacked patties to a plate and let rest 1–2 minutes while you toast the buns.

Spread softened butter on the cut sides of the brioche buns. Toast buttered sides on the hot skillet until golden, about 30–60 seconds.

Place the bottom bun on a plate. Spread about 1 tablespoon of secret sauce on the bottom bun.

Add lettuce leaf on top of the sauce to create a moisture barrier.

Place the double-stacked cheese patties on the lettuce.

Top the patties with a generous portion (about 2 tablespoons) of the grilled onions, then add tomato slices.

Spoon remaining secret sauce on the top bun (about 1 tablespoon). If using optional add-ins, add them now: bacon strips, blue cheese crumbles, avocado slices, or sautéed mushrooms.

Close the burger and serve immediately with fries on the side.