Burger With Matilda Sauce Recipe

Form patties

Place the ground beef in a bowl. Add kosher salt, black pepper, and Worcestershire sauce. Gently combine with your hands until just mixed; do not overwork. Divide into two equal portions and shape each into a 3/4–1 inch thick patty slightly wider than the bun. Press a shallow dimple in the center of each patty with your thumb to prevent doming while cooking.

Cook patties

Heat a heavy skillet or cast-iron pan over medium-high heat until shimmering. Add neutral oil and swirl to coat. Place patties in the pan and cook undisturbed for 3-4 minutes for the first side (for medium). Flip and immediately place a slice of cheddar on each patty. Cook another 3-4 minutes until internal temperature reaches 160°F (71°C) for well-done or 145°F (63°C) for medium-rare/medium depending on preference. Reduce time by 1-2 minutes per side for rarer doneness. Remove patties and let rest for 3 minutes.

While the patties rest, make the Matilda sauce. In a small bowl combine mayonnaise, ketchup, Dijon mustard, smoked paprika, garlic powder, hot sauce, lemon juice, chopped capers, and chopped chives. Whisk until smooth. Taste and season with salt and black pepper. Adjust acidity or heat to preference by adding a few more drops of lemon juice or hot sauce. Refrigerate or keep at room temperature for a few minutes while you toast the buns.

Toast the buns: spread softened butter on the cut sides of each bun. Heat a clean skillet over medium heat and toast buttered sides until golden, 1-2 minutes.

Assemble the burgers: spread about 1.5 tablespoons of Matilda sauce on the bottom half of each bun. Place 2 leaves of lettuce on the sauced bun, then the rested cheeseburger patty. Add 2-3 pickle slices, a few tomato slices, and a few rings of red onion. Spread another teaspoon of Matilda sauce on the top bun and close the burger.

Serve: transfer burgers to plates and serve immediately with extra Matilda sauce on the side. Leftover sauce keeps covered in the refrigerator for up to 5 days.