Kg Cheeseburger** Recipe

In a small bowl, combine mayonnaise, ketchup, dill pickle relish, yellow mustard, Worcestershire sauce, and smoked paprika. Stir until smooth. Taste and adjust: more relish for tang, more ketchup for sweetness. Refrigerate until assembly.

Thinly slice the half yellow onion. Heat 1 tsp oil in a skillet over medium-low heat. Add onions and a pinch of salt. Cook, stirring occasionally, 12–15 minutes until soft and golden-brown. If they begin to stick, add a splash of water. Keep warm.

If using frozen fries: bake or fry according to package instructions using 2 tbs oil (for oven: toss fries with oil, spread on a sheet, bake 425°F/220°C 18–25 minutes, turning once). If fresh fries: par-cook in oil at 325°F/160°C until tender, then fry at 375°F/190°C until golden. Season with 1/4 tsp kosher salt and keep hot.

Divide the 0.5 lb ground beef into two equal 1/4-lb (4 oz) portions. Gently form each portion into a loose patty about 3.5–4 inches in diameter and about 3/4-inch thick, without overworking the meat. Make a slight dimple in the center of each patty with your thumb to reduce bulging.

Season both sides of each patty with 1/4 tsp kosher salt and a light pinch of black pepper (totaling amounts listed in ingredients).

Heat a heavy skillet or griddle over medium-high heat until hot. Add 1 tsp neutral oil and spread. Place both patties on the hot surface, leaving space between them. Cook undisturbed 3–3.5 minutes until a brown crust forms.

Flip patties and immediately top each with an American cheese slice. Cook another 3 minutes for medium doneness (internal temp ~155°F/68°C). If you prefer well-done cook 4–5 minutes after flipping. Remove patties to a plate and tent loosely with foil.

Butter the cut faces of the brioche buns with the softened butter. Toast them butter-side down on the hot skillet or griddle until golden, about 1–2 minutes. Keep toasted side up until assembly.

On the bottom bun, spread about 1 tablespoon of secret sauce. Place a lettuce leaf, then a tomato slice on top of the sauce.

Stack the first cheeseburger patty directly on the tomato. Add the second cheeseburger patty on top of the first (double-stacked). Spoon a generous portion (about 1–2 tablespoons) of caramelized onions over the top patty.

If using optional add-ons: place cooked bacon slices across the patties if adding bacon; scatter crumbled blue cheese for blue option; add sliced avocado for avocado option; or place sautéd mushrooms for mushroom option. Use one or a combination as desired.

Spread a thin layer (about 1 tsp) of secret sauce on the top bun, then crown the burger. Serve immediately with fries on the side.