Sgb Recipe

Form patties

Divide the brisket/short rib blend into two 4 oz portions (8 oz total). Gently form each portion into a loose ball, then flatten into 3.5"–4" patties about 3/4" thick. Do not overwork the meat—handle just enough to hold shape. Make a shallow dimple in the center of each patty with your thumb to help them cook flat.

Season patties

Season both sides of each patty evenly with kosher salt and coarse black pepper just before cooking (about 30–60 seconds prior).

Cook patties

Heat a griddle or heavy skillet over medium-high heat until hot. Add neutral oil and spread. Place patties on the griddle and cook without pressing for 3–4 minutes on the first side until a brown crust forms. Flip and cook 2.5–3 minutes for medium (adjust time to desired doneness). If finishing in an oven, transfer to a 350°F (175°C) oven for 3–5 minutes after searing to reach desired internal temperature.

Make roux

While patties cook, melt butter in a small saucepan over medium-low heat. Whisk in the flour and cook 30–45 seconds to remove the raw flour taste, stirring constantly until it forms a pale paste.

Add milk

Gradually whisk in the milk until smooth. Continue to cook and whisk until the mixture thickens slightly, about 2–3 minutes.

Add cheeses and seasonings

Reduce heat to low. Stir in cream cheese until melted and smooth. Add shredded sharp white cheddar and shredded jack cheese in small handfuls, stirring until fully melted and glossy. Stir in Dijon, Worcestershire, salt, and white pepper. Keep the sauce warm on the lowest heat, stirring occasionally. If sauce is too thick, thin with up to 1–2 tablespoons additional milk.

While the patties are cooking, cook the bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning as needed. Transfer to a paper towel-lined plate to drain; keep warm. If preferred, bake bacon at 400°F (200°C) on a sheet pan for 12–15 minutes for even crisping.

Prepare tomato and lettuce

Slice the tomato into four 1/4" slices. Wash and pat dry the Lettuce leaves. Keep refrigerated until assembly.

Quick-pickled red onion (if making fresh)

If you do not have pre-pickled onions, make a quick pickle: place 1/2 cup thinly sliced red onion in a jar and cover with a mixture of 1/4 cup white vinegar, 1/4 cup water, 1 tsp sugar and 1/2 tsp salt. Let sit at least 15 minutes (longer for more flavor). Drain before assembling.

Toast buns: split buns and lightly toast cut sides on the griddle or in a skillet until golden, 30–60 seconds.

Spread condiments: on the bottom bun spread 1 tablespoon mayo mixed with the ketchup and Dijon (combine 1 tbsp mayo + 1 tbsp ketchup + 1 tsp Dijon). Spread remaining plain mayo or a thin smear on the top bun if desired.

Assemble burger: place 2 lettuce leaves on the bottom bun, then a tomato slice. Set the first hot patty on top of the tomato. Spoon about 1.5–2 tablespoons of SGB Jack cheese sauce over the patty. Add two bacon slices (one folded if needed). Top with a generous pinch of pickled red onion. Place the second patty on top and spoon another 1–1.5 tablespoons of cheese sauce over it. Add remaining tomato slice (optional) and more pickled onion if desired. Cap with the top bun.

Serve: press gently to compact, cut in half if desired, and serve immediately while patties and sauce are hot.