All-american Burger Recipe

Whisk together mayonnaise, ketchup, dill pickle relish, yellow mustard, apple cider vinegar, onion powder, paprika, sugar, salt, and black pepper in a small bowl until smooth. Taste and adjust seasoning. Refrigerate while preparing the rest of the burger to let flavors meld (at least 10 minutes).

Slice tomato into 1/4-inch thick rounds. Set aside two rounds for the two burgers.

Thinly slice the red onion and separate lettuce into individual leaves. Pat all produce dry with paper towel.

Split the buns and spread about 1 teaspoon softened butter on each cut face.

Toast the buttered buns on a preheated skillet or griddle over medium heat for 1–2 minutes per side, until golden. Remove and keep warm.

Divide the ground beef into two equal portions (about 8 oz each). Gently form each into a patty about 3/4-inch thick and slightly wider than the bun. Do not overwork the meat; create a slight indentation in the center of each patty with your thumb to promote even cooking.

Season both sides of each patty with kosher salt and freshly ground black pepper just before cooking.

Heat a heavy skillet or griddle over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat the surface. When shimmering, add the patties (work in batches if needed) and cook undisturbed for 3–4 minutes until a brown crust forms.

Flip the patties and immediately place one slice of American cheese on each patty. Cook another 3–4 minutes for medium (adjust time for desired doneness). Cover the skillet with a lid for the last minute to help the cheese melt.

While the patties are cooking (on a separate small skillet or after removing patties), heat a nonstick skillet over medium heat and add a light coating of oil or butter.

Crack each large egg into the skillet and cook to your preference. For a classic all-American burger add-over-easy: cook 2–3 minutes until whites are set, then gently flip and cook 20–30 seconds for a slightly runny yolk. Season eggs with a pinch of salt and pepper.

If you prefer fully set yolks, cook 2–3 minutes per side until yolks are cooked through.

Spread about 1 tablespoon of Nook's special sauce on the bottom half of each toasted bun.

Place lettuce leaf on the sauced bottom bun, then add the cheeseburger patty (cheese side up).

Top each patty with a tomato slice, two dill pickle slices, and a few rings of red onion.

Place the cooked egg on top of the toppings.

Spread a thin layer (about 1 teaspoon) of special sauce on the top bun, close the sandwich, and press gently to set.

Serve immediately while hot with extra sauce on the side if desired.