Angus Burger Recipe

Form Patties

Divide the 1 lb ground Angus into two equal portions (about 8 oz each). Gently form into round patties about 3/4-inch thick and slightly wider than the buns. Avoid overworking the meat to keep patties tender. Make a shallow dimple in the center of each patty with your thumb to reduce doming while cooking.

Season

Pat the patties dry with a paper towel. Season both sides evenly with kosher salt (about 1/2 tsp per side total) and freshly ground black pepper immediately before cooking.

Cook Patties

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (2–3 minutes). Add 1 tbs vegetable oil and swirl. Add patties and cook without moving 3–4 minutes on the first side, until a deep brown crust forms. Flip and cook 2–3 minutes for medium-rare to medium (adjust time 1–2 minutes longer for medium-well). In the last 30–45 seconds of cooking, place a slice of cheddar on each patty and cover the pan with a lid to melt the cheese. Remove cooked patties to a plate and tent loosely with foil to rest for 3–4 minutes.

While patties rest or before cooking the burgers, prepare the marmalade. In a medium nonstick skillet over medium heat, melt 1 tbs butter with 1 tsp olive oil. Add 1 cup thinly sliced red onion and a pinch of salt. Cook, stirring occasionally, 6–8 minutes until onions soften and begin to caramelize.

Add 1 tbs brown sugar, 1 tbs red wine vinegar and 2 tbs water. Stir to combine and reduce heat to medium-low. Simmer gently for 4–6 minutes until onions are jammy and glossy. If mixture dries, add an extra tablespoon of water. Taste and adjust with 1/4 tsp salt and 1/8 tsp black pepper as needed. Remove from heat and set aside.

In a small bowl whisk together 3 tbs mayonnaise, 1 tsp ketchup, 1 tsp Dijon mustard, 1 tsp sweet pickle relish, 1/2 tsp Worcestershire sauce and 1/2 tsp hot sauce (optional). Season with 1/8 tsp salt and 1/8 tsp black pepper. Taste and adjust — add more ketchup for sweetness or more mustard for tang. Refrigerate until ready to assemble.

Toast Buns: Spread softened butter on cut sides of the 2 buns. Heat a clean skillet over medium heat and toast buttered sides until golden, about 1–2 minutes. Alternatively, toast under a broiler for 30–60 seconds, watching carefully.

Assemble Burgers: Spread a tablespoon of burger sauce on the bottom bun. Place a lettuce leaf on top of the sauce, then the cheddar-topped Angus patty. Spoon 1–2 tablespoons red onion marmalade over the cheese, add 2 tomato slices and a few thin red onion rings. Spread a little sauce on the top bun and close the burger.

Serve: Serve immediately while the patty is hot and cheese is melty. Offer extra sauce and leftover marmalade on the side.