Burger Week Recipe

Form patties

Place the ground beef in a bowl. Add kosher salt, black pepper, and Worcestershire sauce. Gently combine with your hands until just mixed — do not overwork. Divide into four equal portions (about 4 oz each). Shape each portion into a patty about 3/4-inch thick and slightly wider than the buns. Make a shallow 1/2-inch-wide indentation in the center of each patty with your thumb to prevent doming during cooking.

Cook patties

Heat a large cast-iron skillet or heavy pan over medium-high heat until very hot (about 3–4 minutes). Add 1 tablespoon vegetable oil and swirl to coat. Add patties, pressing down briefly to ensure contact with the pan. Cook without moving for 3 minutes, then flip and cook 2–3 minutes for medium (adjust 1–2 minutes longer for medium-well). During the last 30–60 seconds of cooking, place a slice of cheddar on each patty and cover the pan with a lid to melt the cheese. Transfer patties to a warm plate and tent with foil to rest for 3 minutes.

While patties rest, make the sauce. In a bowl combine mayonnaise, ketchup, yellow mustard, sweet dill pickle relish, garlic powder, onion powder, lemon juice, salt, and black pepper. Whisk until smooth. Taste and adjust seasoning (add more relish for sweetness, more mustard for tang). Keep chilled until ready to assemble.

Prepare the vegetables: slice the tomato into 4 even slices, thinly slice the red onion into rings, and separate/trim 4 lettuce leaves so they fit the buns. Drain or pat pickle slices dry. Keep ready on a plate for assembly.

Toast buns: spread softened butter on cut sides of the buns. Heat a clean skillet over medium heat and place buns cut-side down. Toast 1–2 minutes until golden and crisp. Remove from skillet.

Assemble burgers: spread about 1 tablespoon of burger sauce on the bottom half of each bun. Place a lettuce leaf on the sauce, add the cheeseburger patty, top with a tomato slice, two pickle slices, and a few onion rings. Spread a small amount of sauce on the top bun and close. Serve immediately.