Prime Burger Recipe

Form patties

Divide the 1 lb ground prime beef into 4 equal portions (approx 4 oz each). Gently form each portion into a loose patty about 3.5–4 inches across and roughly 3/4 inch thick. Avoid overworking the meat to keep the burger tender. Make a shallow dimple in the center of each patty with your thumb to help it cook flat.

Season

Sprinkle both sides of each patty with kosher salt and coarse black pepper. Lightly brush one side of each patty with the Worcestershire sauce (or mix the sauce into the meat before forming if preferred). Let patties rest at room temperature for 10 minutes while you prepare the griddle and other components.

Cook

Heat a cast-iron skillet or flat top griddle over medium-high heat until very hot. Add 1 tablespoon neutral oil and spread to coat. Place patties on the hot surface, dimple-side up. Cook without pressing for 3–4 minutes until a brown crust forms. Flip once and cook 2–3 minutes for medium-rare to medium (adjust time to desired doneness). During the last 1 minute of cooking, place a slice of cheddar on each patty and cover the pan with a lid or foil to melt cheese.

Toast buns

While the patties rest for 1–2 minutes after cooking, spread the cut sides of the brioche buns with softened butter. Toast them face down in the hot skillet or on a separate pan for 30–60 seconds until golden and crisp. Watch closely to avoid burning.

Prepare vegetables

Slice the tomato into 4 thick slices. Peel and thinly slice the red onion into rings. Rinse and pat dry the lettuce leaves. Have 2 pickle slices ready per burger.

In a small bowl combine 1 tablespoon mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon ketchup, 1 teaspoon minced cornichon or relish, 1/4 teaspoon hot sauce (optional), 1/2 teaspoon lemon juice and a pinch (1/8 tsp) black pepper. Stir until smooth and taste: adjust salt or acidity if needed. Set aside.

Assemble each burger: spread a thin layer of Prime Sauce on the bottom half of the toasted bun. Place a lettuce leaf on the sauce (this creates a moisture barrier), then the cheddar-topped patty. Add 2 pickle slices on the hot cheese, then a tomato slice and a few onion rings. Spread more sauce on the top bun and close the burger.

Finish and serve: If desired, sprinkle a pinch of smoked paprika over the tomato and finish with a few flakes of sea salt on the bun or meat. Serve immediately with your choice of sides.