1989 Burger Recipe

Mix and form patties

Place the ground beef in a bowl. Add kosher salt, freshly ground 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 loosely form into round patties about 3/4 inch thick and slightly wider than the buns. Make a shallow dimple in the center of each patty with your thumb (this prevents puffing).

Cook patties

Heat a heavy skillet or cast-iron pan over medium-high heat. Add 1 teaspoon vegetable oil and swirl to coat. When oil is shimmering and the pan is very hot, add the patties. Cook without moving for 3 to 4 minutes until a deep brown crust forms. Flip and cook 2 to 3 minutes more for medium; in the last 30–45 seconds, place 1 slice of sharp cheddar (and American if using) on each patty and cover the pan briefly to melt the cheese. Remove patties to a plate and let rest 2 minutes.

Prepare spread

In a small bowl, combine the mayonnaise, yellow mustard, and ketchup. Stir until smooth and evenly combined. Taste and adjust: add a pinch of salt if desired.

Toast buns

Butter the cut sides of the buns with the softened butter. In the same skillet used for the patties (wipe out excess fat if there's too much, leaving a thin film), place buns cut-side down and toast over medium heat until golden and crisp, about 1 to 2 minutes. Remove from heat.

Prepare produce

Thinly slice the red onion into rings (about 1/8-inch). Slice the tomato into two 1/4-inch rounds. Shred iceberg lettuce finely so it layers easily on the bun.

Assemble burger

Spread about 1 tablespoon of the mayo-mustard-ketchup mixture on the bottom half of each toasted bun. Place the rested cheese-topped patty on the sauce. Top each patty with 3 pickle slices, tomato slices, a few red onion rings (to taste), and a small handful (about 2 tablespoons) of shredded iceberg lettuce. Add optional cooked bacon and pickled jalapeños if using. Spread the remaining sauce on the top bun and place over the assembled burger.

Press gently to compact the burger slightly, slice in half if desired, and serve immediately while hot. Provide extra pickles, ketchup, or fries as accompaniments.