Lynora Burger Recipe

Bring beef to temp

Remove beef patties from refrigerator and let rest at room temperature for 15–20 minutes before cooking so they cook more evenly.

Slice mozzarella, wash and dry lettuce, and slice tomato. Measure out remaining ingredients.

Heat a medium skillet over medium-low heat. Add 1 tablespoon unsalted butter. Add thinly sliced onion and toss to coat.

Cook onions slowly, stirring every 2–3 minutes, for 18–25 minutes until deeply golden and soft. If onions begin to stick, add a splash (1–2 teaspoons) water. Stir in 1 teaspoon brown sugar about halfway through cooking to aid caramelization.

Optional: In the final minute, add 1 teaspoon red wine vinegar to deglaze and brighten flavor. Remove from pan and keep warm.

While onions cook, lay bacon in a cold skillet in a single layer. Cook over medium heat, turning occasionally, until crisp, 8–12 minutes depending on thickness.

Transfer bacon to a paper-towel–lined plate to drain. Reserve a little bacon fat in the pan if desired for extra flavor; otherwise blot with paper towel.

Preheat a cast-iron skillet or heavy griddle over medium-high heat. Lightly brush patties with olive oil and season both sides with kosher salt and freshly ground black pepper.

When the pan is smoking-hot, place the 8 oz patties in the pan. For medium-rare, cook about 4 minutes on the first side without moving to develop a crust.

Flip patties and immediately top each patty with 2 ounces (about half) sliced mozzarella. Cook a further 3–4 minutes for medium (internal temp about 140–145°F / 60–63°C). Adjust time ± for desired doneness.

If you prefer the cheese more melted, cover the pan with a lid or tent with foil for the last minute to trap heat.

Remove patties to a plate and let rest 3–5 minutes tented loosely with foil.

While patties rest, melt 1 tablespoon butter in a clean skillet over medium heat. Split brioche buns and place cut sides down in the butter until golden and slightly crisp, about 1–2 minutes. Remove from heat.

On the bottom bun place 2 leaves butter lettuce, then a slice of tomato. Add the rested mozzarella-topped patty, then 2 slices of applewood bacon, and a generous spoonful of caramelized onions. Top with the other patty (if double-stacked) or cap with the top bun if serving single patty.

If building a double (two 8 oz patties), stack: bottom bun, lettuce, tomato, first patty, bacon, onions, second patty, top bun. Press gently, let sit 1 minute so juices settle.

Serve immediately while hot.