Lord Fletcher's Winston Burger Recipe

Mix and form patties

In a large bowl combine ground beef and ground pork. Add kosher salt, black pepper, Worcestershire sauce, garlic powder, and onion powder. Gently mix with your hands until just combined — do not overwork. Divide mixture into two 6-oz portions (about 3/4" thick) and form into loose patties slightly wider than the buns. Press a shallow dimple in the center of each patty with your thumb to prevent doming during cooking.

Chill briefly

Place formed patties on a plate, cover, and refrigerate for 15–20 minutes to help them hold together while cooking.

Cook patties

Heat a cast-iron skillet or grill over medium-high heat. Add neutral oil to the pan and let it shimmer. Cook patties 3–4 minutes per side for medium (adjust time for desired doneness). In the last 1 minute of cooking, top each patty with a slice of sharp cheddar, cover the pan or close the grill lid to melt the cheese. Remove patties to a resting plate for 2–3 minutes.

Toast buns

Butter the cut faces of the brioche buns. Toast them in the skillet or on the grill, buttered side down, until golden and crisp, about 1–2 minutes. Set aside.

Cook bacon

While buns toast or before cooking patties, cook smoked bacon in the same skillet over medium heat until crisp, about 6–8 minutes, flipping occasionally. Transfer to paper towels to drain.

Prepare vegetables

Thinly slice the red onion into rings (about 1/4 cup), slice the tomato into 2 thin slices, and wash dry the lettuce leaves. Keep pickle slices handy.

Assemble burgers

Spread about 1.5 tablespoons of Winston Sauce on the bottom bun. Place a lettuce leaf on the sauce, then add the cheese-topped patty. Layer two slices of bacon (per burger), a couple of pickle slices, tomato slice, and a few red onion rings. Spread a thin layer of sauce on the top bun and close the burger. Repeat for second burger.

Make the sauce

In a small bowl whisk together mayonnaise, Dijon mustard, stone-ground mustard, ketchup, pickle juice, hot sauce (if using), smoked paprika, lemon juice, and black pepper until smooth and cohesive. Taste and adjust seasoning — add a pinch of salt or a few more drops of pickle juice for brightness if desired. Refrigerate sauce until ready to use.

Serve each burger immediately with french fries or chips and an extra pickle spear. If desired, sprinkle fries with a little flaky salt and serve any remaining Winston Sauce for dipping.