Good Burger Recipe

Form patties

Place the ground beef in a bowl. Add kosher salt, black pepper and Worcestershire sauce. Gently mix with your hands or a fork until just combined—do not overwork. Divide into two equal portions and form each into a patty about 3/4" (2 cm) thick and slightly wider than the bun; press a shallow dimple in the center of each patty to prevent doming.

Cook patties

Heat a large skillet or cast-iron pan over medium-high heat and add the vegetable oil, swirling to coat. When the pan is hot and shimmering, add the patties. Cook without moving 3–4 minutes until a brown crust forms. Flip and cook 2–3 minutes for medium (adjust time for desired doneness). Add a slice of cheddar cheese to each patty in the final 1 minute, cover the pan briefly to melt the cheese. Remove patties to a plate and tent with foil to rest for 3–5 minutes.

While patties rest, make the Good Sauce. In a small bowl combine mayonnaise, ketchup, yellow mustard, sweet pickle relish, apple cider vinegar, garlic powder, paprika and salt. Whisk until smooth and taste; adjust salt or vinegar if needed. Refrigerate until ready to assemble.

Toast buns

Butter the cut sides of the burger buns evenly with the softened butter. Place buns butter-side down in a clean skillet over medium heat or on a griddle and toast until golden brown, about 1–2 minutes. Remove from heat.

Slice vegetables

While toasting or earlier, slice the tomato into 1/4" (6 mm) thick rounds and slice the red onion into thin rings. Keep lettuce leaves ready and have pickle slices measured.

Assemble burgers

Spread about 1–2 tablespoons of Good Sauce on the bottom half of each toasted bun. Place one lettuce leaf on each bottom bun, then set the cheesy beef patty on top. Add 2 pickle slices, 1–2 tomato slices and as much red onion as you like. Spread a little sauce on the top bun and place it on the burger. Serve immediately with fries or a simple side.