Drive Thru Burger Recipe

In a small bowl, whisk together 1/2 cup mayonnaise, 2 tsp Dijon mustard, 1 tbsp hoppy beer (or water if avoiding alcohol), 1/2 tsp honey, 1/2 tsp fresh lemon juice, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/8 tsp salt and a pinch (1/16 tsp) black pepper until smooth and emulsified. Taste and adjust: add a little more honey for sweetness or extra Dijon for tang. Refrigerate at least 15 minutes to let flavors meld; keeps covered up to 5 days.

Heat a medium skillet over medium-low heat. Add 1/2 tsp neutral oil and 1/2 tsp butter. When butter foams, add 1/2 thinly sliced yellow onion and 1/8 tsp salt. Stir to coat and spread into an even layer. Cook slowly, stirring every 2–3 minutes, lowering heat if browning too quickly. After about 10–15 minutes the onions will soften; add 1/8 tsp sugar if you want to speed caramelization. Continue cooking until deep golden brown and sweet, 20–25 minutes total. Remove from heat and keep warm.

If using frozen fries: bake or fry according to package directions and season with 1/4 tsp salt. If using fresh: preheat oven to 425°F (220°C). Toss 5 oz cut potatoes with 1 tbsp neutral oil and spread in a single layer on a baking sheet. Roast 20–30 minutes, turning once, until golden and crisp. Season with 1/4 tsp salt and keep warm.

Form the chilled ground beef into two loose balls of about 3 oz each (for a single 6 oz patty made by smashing two balls together) or use a single 6 oz ball. Lightly season the outside of the balls with 1/2 tsp kosher salt and 1/4 tsp black pepper total, distributing evenly.

Preheat a heavy skillet, cast-iron griddle or flat-top over high heat until very hot (the surface should shimmer). If using a skillet, add a thin film (1 tsp) of neutral oil and heat until smoking slightly.

Smashing and Cooking

Place the beef ball onto the hot surface. Immediately press down firmly with a heavy spatula or a burger press (use parchment between meat and press if needed) to form a thin patty about 1/4-inch thick and roughly the diameter of the bun. Hold pressure for 10–15 seconds to maintain shape. Season the exposed top with a light pinch of salt and pepper. Cook without moving for 2–3 minutes until the edges are deeply browned and crisp; scrape and flip.

After flipping, immediately place the cheddar slice on the hot patty so it starts to melt. Cook 45–60 seconds more for medium doneness; if you prefer well-done, cook an additional 30 seconds.

Meanwhile, spread about 2 tbsp hoppy dijonnaise on the bottom bun and a light smear on the top bun. On the bottom bun, layer the cheese-topped patty, 4 slices of dill pickle, and about 2 tablespoons of caramelized onions (use less or more to taste). Close with the toasted top bun.

To toast buns: melt 1 tsp butter in a small skillet over medium heat. Split the bun and toast cut-side down until golden, about 30–60 seconds.

Serve the assembled Drive Thru Burger immediately with the fries on the side.