The Sir Winston Burger Recipe

Form and season patties

Place the ground chuck in a bowl. Add Worcestershire sauce, kosher salt, and freshly ground black pepper. Gently combine with your hands—do not overwork. Divide into two equal portions and form into patties about 3/4-inch thick, slightly wider than the buns. Use your thumb to create a shallow dimple in the center of each patty to prevent doming.

Heat a heavy skillet or cast-iron pan over medium-high heat until shimmering. Add the softened butter to the pan and let it melt, swirling to coat the surface.

Cook the patties for 3 to 4 minutes on the first side without moving them, until a deep brown crust forms. Flip and cook another 3 to 4 minutes for medium (internal temperature ~140–145°F / 60–63°C). Adjust time if you prefer rarer or more well-done. Remove patties to a plate and loosely tent with foil to rest for 5 minutes.

While the patties rest, wipe the skillet clean and return to medium heat. Add olive oil and 1 tablespoon butter. When butter foams, add the sliced onions and a pinch of salt. Cook, stirring occasionally, for about 8–10 minutes until they soften and start to brown.

Add the sliced cremini mushrooms and continue to cook another 6–8 minutes, stirring, until the mushrooms release their moisture and both onions and mushrooms are deeply browned.

Stir in the brown sugar and thyme, then deglaze the pan with the sherry or white wine, scraping up any browned bits. Cook until the liquid has mostly evaporated, 1–2 minutes. Season with salt and black pepper to taste. Keep warm.

In a small saucepan over medium-low heat, melt 1 tablespoon butter. Whisk in 1 tablespoon flour and cook, whisking, for 30–45 seconds to make a blond roux.

Slowly whisk in the milk, smoothing any lumps. Cook, whisking frequently, until the mixture thickens slightly, about 2–3 minutes.

Reduce heat to low and add the shredded smoked Gouda a handful at a time, stirring until smooth and melted. Whisk in prepared horseradish and Dijon mustard. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. If the sauce is too thick, thin with up to 1 tablespoon additional milk. Keep warm over very low heat.

Butter the cut sides of the brioche buns. Return the cleaned skillet to medium heat and toast buns, buttered side down, until golden, about 1–2 minutes. Remove.

On the bottom bun place a small handful of baby arugula. Put the rested beef patty on top, spoon a generous 2–3 tablespoons of the horseradish-smoked-Gouda sauce over the patty, then pile 2–3 tablespoons of the caramelized onion & mushroom ragout. Add pickled red onions for brightness. Spread a thin smear of Dijon or whole-grain mustard on the top bun if using, and cap the burger.

Serve immediately with your choice of side. Enjoy.