Cheeseburger Recipe

1. In a small bowl combine mayonnaise, ketchup, Dijon, Worcestershire, apple cider vinegar, sugar, smoked paprika, garlic powder and hot sauce (if using). Whisk until smooth. Taste and adjust salt or vinegar if needed. Cover and refrigerate while preparing the rest. Makes about 1/2 cup; set aside 3 tablespoons for each burger.

2. Slice tomato into 2 thick slices. Separate and rinse lettuce leaves; dry thoroughly. Thinly slice half a large yellow onion into rings. Spread softened butter evenly on one side of each Texas toast slice and set aside.

3. Heat a skillet over medium heat and add 1 teaspoon olive oil. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, until softened and browned, about 8–12 minutes. If you like sweeter onions, add 1 teaspoon pickle juice in the last minute. Remove from pan and keep warm.

4. Form patties

Divide the 1 lb ground Angus into two equal portions (about 8 oz each). Gently form each portion into a loose patty roughly the diameter of the Texas toast (slightly larger to account for shrinkage). Do not overwork the meat; make a small shallow dimple in the center of each patty with your thumb so they cook flat.

5. Season and sear

Season both sides of the patties with the kosher salt and black pepper. Heat a skillet or griddle over medium-high heat and add 1 tablespoon neutral oil. When shimmering, place the patties in the pan. Cook undisturbed 3–4 minutes until a brown crust forms.

6. Finish patties

Flip the patties and cook 2–3 minutes for medium (adjust time for desired doneness). About 1 minute before done, place one slice of American cheese on each patty and cover the pan for 30–60 seconds to melt the cheese. Remove patties and keep warm.

7. While patties finish, heat a separate skillet or use the griddle at medium heat. Place the buttered side of Texas toast down and toast 1–2 minutes until golden and crisp. Flip and toast the other side 30–60 seconds. Remove and keep warm.

8. Spread 1 tablespoon of Matilda sauce on the inside of each Texas toast slice. On the bottom slice, place a lettuce leaf, then a tomato slice. Add the first cheese-topped patty, then the second patty stacked on top. Spoon the grilled onions over the top patty. Top with the second slice of Texas toast, sauce-side down.

9. Serve

Press slightly to compact, secure with a toothpick if desired, and serve immediately with a pickle spear on top or alongside. Offer extra Matilda sauce on the side. Enjoy.