Big Daddy Burger Recipe

Form Patties

Place the ground beef in a bowl. Add kosher salt, black pepper, Worcestershire sauce, and garlic powder. Gently combine with your hands until just incorporated—do not overwork. Divide into two equal portions (about 10–11 oz each). Form each portion into a loose, flat patty about 4–5 inches in diameter and roughly 3/4 inch thick. Make a shallow indent in the center of each patty with your thumb to reduce doming while cooking.

Cook Patties

Heat a heavy skillet or griddle over medium-high heat until very hot. Add vegetable oil and swirl to coat. Place the patties on the hot surface and cook, undisturbed, 3–4 minutes until a good crust forms on the first side. Flip and cook 2–3 minutes more for medium (adjust time for desired doneness). During the last 60–90 seconds of cooking, top each patty with one slice of cheddar and one slice of American cheese, cover loosely with a lid or tent with foil to melt the cheese. Remove patties to a plate and let rest 2 minutes.

While patties cook, split the brioche buns and spread softened butter on cut sides. Place buns, cut-side down, on a separate pan or on the griddle for 1–2 minutes until golden and lightly toasted. Remove and keep warm.

Cook Bacon

In a separate skillet over medium heat, cook bacon strips until crisp, 6–8 minutes, turning occasionally. Transfer to a paper towel–lined plate to drain.

Prepare Veggies

Slice tomato into two 1/4-inch thick rounds and season both sides lightly with 1/8 tsp salt and 1/8 tsp black pepper. Thinly slice the red onion into rings. Rinse and dry iceberg leaves. Have pickle slices ready.

In a small bowl combine mayonnaise, ketchup, yellow mustard, sweet pickle relish, apple cider vinegar, smoked paprika, and 1/8 tsp kosher salt. Stir until smooth and taste — adjust seasoning or relish to preference. Keep chilled until assembly.

Assemble the Big Daddy Burger while patties are still warm: Spread about 1.5 tablespoons of sauce on the underside of each toasted bun bottom. Place a lettuce leaf on each sauced bottom, then a cheese-topped beef patty. Add two bacon strips on top of each patty, then a tomato round, a few red onion rings, and three pickle slices. Spread 1 tablespoon sauce on the inside of each top bun and place top bun over the stack. Press gently to compact.

Serve immediately with fries or your preferred side. If cutting in half, use a sharp knife and press down to keep layers intact.