Cafe Burger Ob Recipe

Form and season patties

Divide ground beef into 4 equal portions (about 4 oz each if using 1 lb total); gently form into patties about 3.5 inches in diameter and about 3/4 inch thick. Make a slight dimple in the center of each patty with your thumb to prevent doming. Season both sides evenly with kosher salt and freshly ground black pepper; brush or rub Worcestershire sauce on one side of each patty.

Preheat a cast-iron skillet or heavy pan over medium-high heat until shimmering. Add 1 tablespoon neutral oil and swirl to coat.

Cook patties 3 to 4 minutes on the first side without moving until a deep brown crust forms. Flip and cook 2 to 3 minutes on the second side for medium (adjust time +/− for desired doneness). During the last minute of cooking, place a slice of cheddar on each patty and cover the skillet briefly with a lid or tent with foil to melt the cheese.

Remove patties to a warm plate and let rest for 3 minutes while you finish other components.

Cook bacon

While the patties cook (or in a separate pan), place bacon slices in a cold skillet, then turn heat to medium. Cook until crisp, turning occasionally, about 6–8 minutes. Transfer bacon to a paper towel–lined plate and reserve bacon fat in the pan (wipe out excess if too much grease remains, leaving about 1 tablespoon). Crumble or chop cooked bacon into bite-size pieces and set aside.

Add butter to the same skillet with about 1 tablespoon of the reserved bacon fat (or 1 tbs oil if you prefer). Add thinly sliced yellow onion (about 1 cup) and cook over medium-low heat, stirring occasionally, until soft and beginning to brown, about 10–12 minutes.

When onions are soft and starting to caramelize, sprinkle brown sugar over them and stir to coat. Continue to cook 2–3 minutes more until deeply caramelized. Stir in the crumbled bacon, apple cider vinegar, 1/4 tsp kosher salt and 1/4 tsp black pepper. Cook 1 additional minute to combine flavors. Remove from heat and keep warm.

In a small bowl, combine mayonnaise, Dijon mustard, ketchup and optional hot sauce. Stir until smooth and taste; adjust seasoning or proportions as desired. Set sauce aside.

Slice tomato into 4 even slices. Prepare pickles and lettuce leaves so they are ready to assemble.

Heat a clean skillet or griddle over medium. Butter the cut sides of the buns (about 1 tablespoon total) and toast, cut-side down, until golden brown, about 1–2 minutes. Remove from heat.

To assemble each Cafe Burger OB: spread about 3/4 tablespoon of the prepared sauce on both top and bottom buns. On the bottom bun place a leaf of lettuce, then a tomato slice, followed by the cheesy burger patty. Spoon a generous portion (about 2 tablespoons) of the onion-bacon caramel over the melted cheese. Add two pickle slices (or more to taste). Top with the sauced top bun.

Serve immediately while hot. Provide extra napkins — the onion-bacon caramel is rich and saucy.