Sgb Burger Recipe

Form patties

Divide the 8 oz brisket/short-rib blend into two 4 oz portions. Gently form each portion into a loose patty about 3.5 inches across and roughly 3/4 inch thick. Do not overwork the meat to keep it tender. Press a slight dimple in the center of each patty with your thumb to help them cook evenly.

Season both sides of each patty with kosher salt and freshly ground black pepper just before cooking.

Heat a cast-iron skillet or griddle over medium-high heat until hot. Add 1 tablespoon vegetable oil and swirl to coat. When oil is shimmering, place patties on the surface without crowding. Cook for 3 minutes on the first side (do not press down). Flip and cook another 2.5–3 minutes for medium; adjust 1–2 minutes longer for medium-well, shorter for medium-rare. If using a thermometer, target 135–140°F (57–60°C) for medium after resting.

Remove patties to a plate and tent with foil to rest while you finish toast and sauce (resting will bring temperature up slightly).

Make roux and milk base

In a small saucepan over medium heat, melt 1 tablespoon butter. Add 1 teaspoon flour and whisk continuously for 30–45 seconds to cook the raw flour taste, forming a light roux.

Slowly whisk in 1/2 cup whole milk, bring to a gentle simmer while whisking to eliminate lumps. Simmer 1–2 minutes until slightly thickened.

Finish cheese sauce

Reduce heat to low. Add the grated white cheddar (2 oz) and Monterey Jack (2 oz) a small handful at a time, whisking until fully melted and smooth. Stir in 1 tablespoon softened cream cheese to add silkiness. Whisk in 1/4 teaspoon Worcestershire, 1/8 teaspoon hot sauce (optional), 1/8 teaspoon salt, and 1/16 teaspoon black pepper. Taste and adjust salt or hot sauce as desired. Keep sauce warm on the lowest heat, stirring occasionally. If sauce becomes too thick, thin with a splash of milk.

Toast buns & crisp bacon

While patties rest and sauce is warm, butter the cut sides of the buns with the softened butter. Toast them on the same skillet/griddle (cut side down) over medium heat until golden and slightly crisp, about 1–2 minutes. If bacon is not yet cooked, cook bacon strips in the skillet until crisp, then drain on paper towels.

Prepare condiments

In a small bowl combine mayonnaise (2 tbs), ketchup (2 tbs) and Dijon mustard (1 tsp). Stir until smooth. This creates the burger spread. Have pickled red onion (1/4 cup), tomato slices (4 slices), and Salad Days lettuce leaves ready.

Assemble burgers

Place the bottom bun on a plate. Spread about half of the mayo-ketchup-Dijon mixture (approximately 1 tablespoon) on the bottom bun. Put a lettuce leaf over the spread, then place one 4 oz patty on top. Spoon about 2–3 tablespoons of the warm SGB Jack cheese sauce over the patty so it melts slightly across the meat. Add two tomato slices, two strips of crisp bacon, and a generous tablespoon of pickled red onion. Place the second 4 oz patty on top and spoon another 2–3 tablespoons of cheese sauce over it. Add remaining tomato slices if desired and the second lettuce leaf. Spread remaining burger spread on the top bun and place it on the burger, spread side down.

Press gently to compact, slice in half if desired, and serve immediately while cheese sauce is warm and patties are juicy.