Burger Recipe

Form

Combine ground chuck, short rib, and brisket in a bowl. Gently mix just until combined; avoid overworking. Divide mixture into one 1-lb portion for two patties or one 4/3 of a lb portion for a single large patty depending on desired size. For a single burger as written, form one 8-ounce (0.5 lb) patty, pressing a shallow dimple in the center to help it cook evenly.

Season

Pat both sides of the formed patty lightly with kosher salt and freshly ground black pepper. Season immediately before cooking to avoid drawing out juices.

Cook

Heat a cast-iron skillet or griddle over medium-high heat until very hot. Add neutral oil and swirl to coat. Place patty on the hot surface and cook without pressing for 3–4 minutes until a brown crust forms. Flip once and cook 2–3 minutes for medium-rare to medium (adjust time +/- for desired doneness). In the last 30–60 seconds of cooking, place the chosen cheese slice on the patty and cover loosely with a lid to melt the cheese.

Rest

Transfer cooked patty to a plate and let rest 2–3 minutes to redistribute juices.

While the patty rests, spread softened butter on the cut faces of the hamburger bun. Place buns butter-side down in the same skillet or on a separate griddle over medium heat and toast 30–60 seconds until golden and slightly crisp. Remove and keep warm.

Prepare toppings while the patty cooks: wash and dry the lettuce leaf, slice tomato into 2 even rounds, cut red onion into 3 thin rings, and slice the dill pickle spears or use pre-sliced pickles. Arrange on a plate for assembly.

In a small bowl, combine mayonnaise, ketchup, yellow mustard, dill pickle relish, Worcestershire sauce, garlic powder, onion powder, lemon juice (if using), salt, and black pepper. Stir until smooth and taste; adjust seasoning if needed. Chill briefly if time allows. This yields enough sauce for one burger; multiply as needed for more servings.

Spread about 1 tablespoon of burger sauce on the bottom half of the toasted bun. Place the rested, cheese-melted patty on top. Layer lettuce, tomato slices, onion rings, and dill pickle slices. Spread a light smear of sauce on the top bun (optional) and close the burger. Serve immediately with extra sauce on the side.