Willie’s Burgers Recipe

Prepare the meat

Place 1.5 lbs ground beef in a large bowl. Sprinkle 1.5 tsp salt, 1 tsp black pepper, 1/2 tsp granulated onion, and 1 tbsp Worcestershire sauce over the meat. Gently fold the seasonings into the beef 6–8 times with a spatula or your hands—do not overwork. Divide into four equal portions (about 6 oz each).

Form patties

Shape each portion into a loose ball and press into a 3/4-inch–thick patty about 4 inches in diameter, leaving the center slightly thinner than the edges to reduce doming while cooking. Make a shallow thumb indent in the center of each patty.

Cook patties

Heat a large cast-iron skillet or griddle over medium-high until very hot. Add 1 tbsp vegetable oil and spread. Place patties in the skillet (work in batches if needed) and sear undisturbed for 3 minutes. Flip once and sear the other side for 2–3 minutes for medium (adjust time ±1 minute for desired doneness). In the last 60 seconds of cooking, place a slice of American cheese on each patty, cover the skillet with a lid or a sheet pan to melt the cheese quickly.

While patties rest, combine 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tsp yellow mustard, 2 tbsp sweet pickle relish, 1 tsp apple cider vinegar, 1/4 tsp garlic powder, 1/4 tsp paprika, 1/4 tsp hot sauce, and 1/8 tsp salt in a small bowl. Whisk until smooth and adjust seasoning to taste. Refrigerate until ready to use.

Toast the buns

Split 4 buns and spread butter evenly on cut sides. Over medium heat in a clean skillet (or on the griddle), toast buttered sides until golden brown, about 1–2 minutes. Remove and keep warm.

Prep toppings

Thinly slice 1/2 red onion and 1 tomato. Rinse and dry 4 leaves of iceberg lettuce. Have 1/2 cup dill pickle slices ready.

Assemble burgers

Spread about 1.5 tbsp of Willie’s Sauce on the bottom half of each toasted bun. Place a leaf of lettuce on the sauce, then the cheeseburger patty. Top each patty with 3–4 pickle slices, a few rings of red onion, and 2–3 tomato slices. Spread a thin layer of sauce on the top bun and close the burger. Serve immediately.