Restaurants›La Mezcalita (Mexican Restaurant)›Budd Lake Burger Recipe

Budd Lake Burger Recipe

Inspired by La Mezcalita (Mexican Restaurant)
Time25m
Serves1

8oz. grilled juicy Angus burger with melted cheese & smoked BBQ sauce.

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Ingredients

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Burger Patties & Seasoning

Sauce & Cheese

Bun & Build

Method

Burger Patties & Seasoning

1

Form patties

Gently form the 8 oz ground Angus into a single round patty about 3/4 to 1 inch thick. Avoid overworking the meat to keep it juicy. Make a shallow 1/2-inch indentation in the center with your thumb to reduce doming while cooking.

2

Season

Season both sides of the patty evenly with kosher salt, freshly ground black pepper, garlic powder, and onion powder. Set aside for 5 minutes at room temperature while you preheat the grill or pan.

3

Preheat grill

Preheat a gas or charcoal grill to medium-high heat (about 400-450°F / 200-230°C). If using a cast-iron skillet or griddle, heat over medium-high until very hot. Brush the grates or pan with neutral oil to prevent sticking.

4

Grill the patty

Place the patty onto the hot grill or skillet. Cook without moving for 4-5 minutes to develop a good sear. Flip once and cook the second side 3-5 minutes for medium (internal temperature ~ 140-145°F / 60-63°C). Adjust time +/- for desired doneness. During the last 60–90 seconds of cooking, brush each side lightly with the smoked BBQ sauce to form a glossy glaze.

Sauce & Cheese

5

Add cheese and finish sauce

After flipping and during the final minute of cooking, place the slice of sharp cheddar on top of the patty. Close the grill lid or cover the skillet with a lid to melt the cheese, about 45–90 seconds. If you want a more balanced sauce flavor, mix the smoked BBQ sauce and the optional unsmoked BBQ sauce together before brushing; otherwise use smoked BBQ sauce alone.

Bun & Build

6

Toast the bun

While the patty finishes, butter the cut sides of the brioche bun lightly. Place the buns butter-side down on the grill or skillet and toast for 30–60 seconds until golden and slightly crisp. Remove and keep warm.

7

Assemble the Budd Lake Burger

Place the toasted bottom bun on a plate. Layer leaf lettuce, the melted-cheese-topped Angus patty (with the brushed smoked BBQ glaze), tomato slices, red onion rings, and dill pickle slices. If desired, brush a small extra smear of smoked BBQ sauce on the top bun before placing it on the burger.

8

Serve

Serve immediately while hot. Recommend pairing with fries or a simple side salad.