Big Burger Recipe

Form

Divide the ground beef into two equal portions (about 8 oz each). Gently shape each portion into a patty about 3/4 inch thick and roughly the diameter of the buns. Do not overwork the meat. Make a shallow dimple in the center of each patty with your thumb; this helps them cook evenly.

Season

Season both sides of each patty evenly with kosher salt and freshly ground black pepper. Lightly brush or sprinkle Worcestershire sauce on one side of each patty if using.

Cook

Heat a heavy skillet or griddle over medium-high heat until very hot (about 3–4 minutes). Add vegetable oil and swirl to coat. Place the patties on the hot surface, dimple side up. Cook without moving for 3–4 minutes until a brown crust forms. Flip and immediately add a slice of cheddar on top of each patty. Cook the second side for 3–4 minutes for medium (internal temp ~160°F/71°C for medium-well; adjust time for desired doneness). Remove patties to a plate and tent with foil to rest for 3–5 minutes.

While patties rest, butter the cut sides of the buns evenly with the softened butter. Return the skillet or griddle to medium heat. Toast the buns butter-side down for 1–2 minutes until golden and crisp. Remove from the pan and set aside.

Make Sauce

In a small bowl combine mayonnaise, ketchup, yellow mustard and optional hot sauce. Stir until smooth and taste; adjust seasoning with a pinch of salt or more hot sauce if desired.

Assemble

Spread about 1 1/2 tablespoons of the sauce on the bottom half of each toasted bun. Place a leaf of iceberg lettuce, then 2 slices of tomato, then a cooked cheeseburger patty. Add 3 pickle slices and a few rings of red onion on top of the patty. Spread a thin layer of sauce on the top bun and close the burger. If stacking two patties per sandwich, repeat layers as desired.

Serve the Big Burger immediately while hot with fries or a side salad.