Bazooka Beef Burger Recipe

Prepare onion

Peel and finely grate the yellow onion using the fine side of a box grater or a microplane. Measure 1/4 cup of the grated onion and squeeze gently in your hand to remove excess moisture — this prevents a soggy patty while keeping flavor.

Mix

In a medium bowl combine 1 lb ground beef, 1 tbsp Worcestershire sauce, the grated onion, 1 tsp minced garlic (or 1 tsp prepared minced), 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika, 1/2 large egg (beat the egg and use roughly half), and 2 tbsp panko breadcrumbs. Mix gently with your hands or a fork until just combined — do not overwork the meat to keep patties tender.

Form patties

Divide the mixture into two equal portions. Form two patties about 3/4-inch thick and roughly the diameter of your buns, pressing a shallow dimple in the center of each patty with your thumb to help even cooking.

Chill briefly

Place the patties on a plate, cover, and chill in the refrigerator for 10 minutes to help them hold shape while cooking.

Cook

Heat a cast-iron skillet or griddle over medium-high heat and add 1 tsp vegetable oil, swirling to coat. When shimmering and just starting to smoke, add the patties (do not overcrowd). Cook for 3-4 minutes on the first side without moving to develop a crust. Flip and cook another 2-3 minutes for medium (internal temperature ~160°F/71°C for well-done per USDA guidance; adjust timing for desired doneness). In the last 1 minute of cooking, place a slice of cheddar on each patty and cover with a lid or tent with foil to melt.

Rest

Transfer cooked patties to a plate and let rest 3-4 minutes. Resting redistributes juices and keeps the burger juicy.

While patties chill or cook, make the Bazooka sauce: in a small bowl whisk together 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tsp Dijon mustard, 1 tbsp sweet pickle relish, 1/2 tsp hot sauce, 1/4 tsp smoked paprika, 1/2 tsp lemon juice, and 1/8 tsp salt until smooth. Taste and adjust: more hot sauce for heat, more relish for sweet tang, or more lemon for brightness. Refrigerate until assembly.

Toast buns

Heat a clean skillet over medium. Spread 1 tbsp softened butter across cut sides of the 2 burger buns. Toast buttered cut sides in the skillet until golden and crisp, about 1-2 minutes. Remove and set aside.

Assemble

Spread about 1 1/2 tbsp Bazooka sauce on the bottom half of each toasted bun. Place an iceberg lettuce leaf, then the rested cheeseburger patty. Top each patty with 2 dill pickle slices, a few thin red onion rings (about 2 tbsp per burger), and 1–2 slices of tomato as desired. Spread another 1/2 tbsp Bazooka sauce on the top bun and close the burger.

Serve

Serve immediately with optional french fries or chips. Offer extra hot sauce or additional Bazooka sauce on the side.

If using fries or chips, arrange on a plate and season with salt. Spoon extra Bazooka sauce into a small ramekin for dipping and garnish with a sprinkle of smoked paprika or chopped parsley if desired.