The Northern Deluxe Burger Recipe

Form Patties

Divide the 1 lb ground beef into two equal portions (approximately 8 oz each). Gently form each portion into a round patty about 3/4" to 1" thick, slightly wider than the bun. Handle the meat minimally to keep patties tender. Make a shallow dimple in the center of each patty with your thumb to prevent doming while cooking.

Season both sides of each patty with 1/2 tsp kosher salt and 1/2 tsp black pepper (total salt/pepper amounts listed in ingredients), and lightly brush or sprinkle the Worcestershire sauce on one side of each patty just before cooking.

In a small bowl combine 1/4 cup mayonnaise, 1 tsp Dijon mustard, 1 tbsp ketchup, 1 tbsp sweet pickle relish, 1/2 tsp apple cider vinegar, 1/4 tsp smoked paprika, and 1/4 tsp salt. Mix until smooth and refrigerate until assembly. Taste and adjust seasoning if needed.

Prep toppings: wash and dry lettuce leaves, slice tomato into 4 slices, and separate red onion into rings. Crumble the blue cheese and set aside. Keep cheese slices ready to melt on patties.

Butter the cut sides of the 2 brioche buns with 1 tbsp butter (from Cooking & Finishing). Set a skillet over medium heat and toast the buns cut-side down 1–2 minutes until golden. Remove and keep warm.

Cook bacon: In a cold skillet, lay the 4 bacon slices and turn heat to medium. Cook 3–5 minutes per side until crisped to your liking. Transfer to paper towel-lined plate to drain.

Sear patties: Heat a heavy skillet or cast-iron pan over medium-high heat. Add 1 tbsp vegetable oil and let it shimmer. Place patties seasoned-side down and sear without moving for 3–4 minutes until a brown crust forms. Flip patties and immediately top each with a slice of sharp cheddar. Reduce heat to medium and cook 3–4 more minutes for medium doneness (internal temp ~145–155°F). Adjust time if you prefer rarer or more well-done. Remove patties to a plate and tent with foil to rest for 3 minutes.

If adding fried eggs: In a nonstick skillet, heat 1 tbsp unsalted butter over medium-low heat until foamy. Crack eggs into the pan, sprinkle 1/8 tsp salt and 1/8 tsp pepper across both. Fry gently until the whites are set and edges are lacy, about 3–4 minutes for runny yolks; cover briefly for slightly firmer yolks. For over-easy, flip carefully and cook 20–30 seconds more. Remove eggs to a plate lined with paper towel.

Spread about 1.5 tbsp of the special sauce onto the bottom halves of the toasted brioche buns. Place a lettuce leaf on each bottom bun, followed by a slice of tomato and 2 onion rings.

Set the rested cheeseburger patty on top of the tomato. Sprinkle about 2 tbsp crumbled blue cheese evenly over the patty. Place two slices of crispy bacon atop each burger.

If using the fried egg add-on, place one fried egg on top of the bacon (one egg per burger). Finish with a generous dollop (about 1 tbsp) of special sauce on the top bun, then close the burger.

Serve immediately with your choice of side (fries, chips, or salad).