Prime Black Angus Burger Recipe

Whisk together mayonnaise, BBQ sauce, apple cider vinegar, smoked paprika, garlic powder, salt and pepper in a small bowl until smooth. Taste and adjust seasoning. Chill in refrigerator while preparing the rest of the burger so flavors meld (at least 10 minutes).

Preheat oven to 400°F (200°C) or heat a large skillet over medium. For even cooking and less splatter, arrange bacon slices on a foil-lined baking sheet and bake 12–18 minutes until crispy but still slightly pliable. If using skillet, cook bacon in batches over medium heat, turning, until crisp, 8–10 minutes. Drain on paper towels and keep warm.

Heat a large skillet over medium-high heat. Add butter and olive oil. When hot, add sliced onions and cook 3–4 minutes until beginning to soften.

Add sliced mushrooms to the skillet, season with salt and pepper, and cook without stirring too often so they brown, 6–8 minutes. Stir in Worcestershire sauce and cook 1 more minute. Remove from heat and keep warm.

Form 8 oz patties (if not already formed) about 3/4 to 1-inch thick, making a shallow dimple in the center of each patty with your thumb to prevent doming during cooking. Lightly season both sides of each patty with kosher salt and freshly ground black pepper just before cooking.

Preheat a cast-iron skillet or griddle over medium-high heat until smoking lightly. Brush or rub with neutral oil (about 1 tbs total).

Place patties on the hot surface and cook undisturbed for 3–4 minutes to develop a good sear. Flip and cook 3–4 minutes more for medium doneness (internal temperature ~140–145°F / 60–63°C). Adjust time +/- for desired doneness.

During the last 60–90 seconds of cooking, top each patty with a slice of provolone. Cover the pan or place a lid to help cheese melt evenly.

Optional: If you prefer a smoky finish, baste patties lightly with a scant teaspoon of BBQ sauce in the last 30 seconds before removing (this is optional because the BBQ mayo provides sauce).

While patties rest 2–3 minutes, melt 1 tbs butter in a clean skillet over medium heat and toast the cut sides of the burger buns until golden, about 30–60 seconds.

Assemble each burger: spread approximately 2 tbs of Chef Michael's BBQ mayo on the bottom bun, place artisan lettuce leaf(s) on mayo, add the provolone-topped Angus patty, divide sautéed mushrooms and onions evenly over the cheese, top with two slices of smoky bacon, add 2–3 slices of roma tomato, and finish with top bun spread if desired.

Serve immediately with extra BBQ mayo on the side.