The Beef Cheezy Recipe

Make burger sauce

In a small bowl combine mayonnaise, ketchup, Dijon mustard, sweet pickle relish, apple cider vinegar, garlic powder, onion powder, salt, and black pepper. Whisk until smooth, taste and adjust seasoning. Refrigerate while you prepare the burger (can be made up to 24 hours ahead).

Prepare the produce: wash and pat dry lettuce leaf, slice tomato into two 1/4" slices, thinly slice the red onion, and set out three pickle chips. Keep slices cold until assembly.

Season and cook patty

Preheat a cast-iron skillet or griddle over medium-high heat until very hot (about 4–5 minutes). Pat the 6 oz beef patty dry with paper towel, then season both sides evenly with 3/4 tsp salt and 1/2 tsp freshly ground black pepper. Place the patty on the hot skillet and sear undisturbed for 3–4 minutes until a crust forms. Flip the patty and immediately place a slice of cheddar cheese on top. Cook the second side for 3–4 minutes for medium doneness (internal temperature about 150–155°F / 66–68°C). If you prefer medium-rare, reduce second-side time by 1 minute.

Toast bun

While the patty finishes, split the brioche bun and butter the cut sides with 1 tbs softened butter. Place buttered sides down on another pan or the same skillet and toast over medium heat until golden and slightly crisp, about 1–2 minutes. Remove from heat.

Rest the patty for 1 minute on the skillet or a plate to let juices redistribute.

Assemble the burger

Spread about 1 tablespoon of the prepared burger sauce onto the bottom half of the toasted brioche bun. Place the lettuce leaf on the sauce, then set the cheddar-topped beef patty on the lettuce. Add the two tomato slices, three red onion slices (or adjust to taste), and three pickle chips on top of the tomato. Spread 1 teaspoon of burger sauce on the top bun and close the burger. Serve immediately.