Steakhouse Burger** Recipe

Form patties

Divide the 0.5 lb ground beef into two equal 1/4-pound (approximately 4 oz) balls and gently form each into a thin patty about 4 inches in diameter. Do not overwork the meat. Season both sides of each patty with the 0.75 tsp salt and 0.5 tsp black pepper.

Cook patties

Heat a cast-iron skillet or griddle over medium-high heat and add 1 tablespoon vegetable oil. When shimmering, place the patties on the surface. Cook 2.5–3 minutes on the first side without pressing. Flip and cook 1.5–2 minutes on the second side for medium (adjust 30–60 seconds for desired doneness). During the last 1 minute of cooking, place 1 slice of American cheese on each patty to melt. Remove patties to a warm plate and tent loosely with foil.

Crisp bacon

In a separate skillet over medium heat, add the 3 bacon slices and cook until crisp, about 6–8 minutes, turning occasionally. Remove to a paper towel-lined plate to drain and keep warm.

Sauté mushrooms

Wipe the skillet used for bacon, add 1 tablespoon unsalted butter and heat over medium. Add 1/2 cup sliced shiitake mushrooms, season with 0.25 tsp salt and 0.125 tsp black pepper, and sauté until golden and softened, 4–5 minutes. Transfer to a bowl and keep warm.

Caramelize onions

In the same skillet, add the remaining 1 tablespoon butter (if needed), then add 1/2 cup thinly sliced yellow onion. Cook over medium-low heat, stirring occasionally, until soft and golden, about 12–15 minutes. When onions begin to brown, sprinkle 1 teaspoon brown sugar and 1/2 tablespoon balsamic vinegar, stir and cook 1–2 more minutes until glossy and caramelized. Remove from heat.

Make the secret sauce by combining 2 tablespoons mayonnaise, 1 tablespoon ketchup, 0.5 teaspoon Dijon mustard, and 0.5 teaspoon pickle juice in a small bowl. Mix until smooth and refrigerate until assembly. Separately have 1 tablespoon smoky BBQ sauce ready to brush on or dollop during assembly.

Toast buns

Heat a clean skillet over medium, brush the inside of the brioche bun halves with 0.5 tablespoon butter, and toast cut-side down until golden, about 1–2 minutes. Keep buns warm.

Cook fries

Prepare 3 oz frozen fries according to package directions (bake or fry) until crisp. Immediately toss fries with 0.25 tsp salt and 1 teaspoon chopped parsley if using. Keep hot.

Assemble the double-stacked burger: spread half of the secret sauce on the bottom brioche half. Place the first cheese-topped patty on the bun, then layer 1 slice tomato, lettuce leaf, and a few pickle slices. Add the second patty on top. Spoon a tablespoon of caramelized onions and half the sautéed shiitake mushrooms over the top patty. Add the 3 strips of crispy bacon (or tear to fit) and brush or drizzle 1 tablespoon smoky BBQ sauce over the bacon. Spread remaining secret sauce on the top bun and place it over the stack.

Serve immediately with hot fries on the side. Provide ketchup or extra BBQ sauce if desired.