Le Burger Recipe

Form patties

Place the ground chuck in a bowl. Add Worcestershire sauce, salt, and black pepper. Gently combine with your hands — do not overwork. Divide into two equal portions and form loose 4- to 4.5-inch patties about 3/4-inch thick; make a shallow indentation in the center of each patty with your thumb to prevent doming.

Cook patties

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Add vegetable oil and swirl. Place patties in the pan and cook undisturbed for 3 minutes. Flip and immediately top each patty with a slice of cheddar. Cook another 2–3 minutes for medium (until internal temperature reaches 145–155°F / 63–68°C). Remove patties to a plate and let rest for 3 minutes.

Toast buns

While the patties cook, spread softened butter on the cut sides of the brioche buns. Place buttered sides down in a separate skillet over medium heat or on the same pan if space allows. Toast until golden, about 1–2 minutes. Remove and keep warm.

Prepare toppings

Arrange lettuce leaves, tomato slices, red onion rings, and pickles. Pat tomato slices dry with a paper towel to prevent sogginess.

Whisk together mayonnaise, ketchup, Dijon mustard, sweet pickle relish, apple cider vinegar, smoked paprika, salt, and black pepper in a small bowl until smooth. Taste and adjust seasoning. Refrigerate until ready to assemble. Makes enough for two burgers; you can scale to taste.

Spread about 1½ tablespoons of the special sauce on the bottom half of each toasted bun. Place a lettuce leaf on each sauced bun, then add the cheddar-topped patty. Top with tomato slice, a few red onion rings, and 3–4 pickle slices. Spread a little sauce on the top bun and close the burger. Serve immediately.

Optional: serve with fries or a simple green salad and extra sauce on the side.