Waterfront Burger Recipe

Smash or finely mince black garlic cloves until a paste forms. In a small bowl, combine mashed black garlic, mayonnaise, lemon juice, Dijon mustard, olive oil, salt, and black pepper. Whisk until smooth and homogeneous. Taste and adjust seasoning. Cover and refrigerate for at least 15 minutes to let flavors meld.

Prepare tomato and onion

Slice the tomato into 1/4"–1/3" thick rounds. Thinly slice the red onion into rings. Set aside on paper towels to absorb excess moisture.

Form patties

Divide the ground beef into four equal portions (about 4 ounces each). Gently form each portion into a loose patty about 3.5"–4" in diameter and about 3/4" thick, creating a slight dimple in the center of each patty to prevent bulging while cooking. Season both sides of the patties with kosher salt and black pepper and brush lightly with Worcestershire sauce on one side.

Cook bacon

Heat a skillet over medium heat. Add bacon strips and cook until crisp, turning occasionally, about 8–10 minutes depending on thickness. Transfer bacon to a paper towel-lined plate to drain. Reserve a little bacon fat in the skillet (optional) for extra flavor when searing patties.

Cook patties

Heat a heavy skillet or griddle over medium-high heat and add neutral oil or a small spoon of reserved bacon fat. When shimmering hot, place patties dimple-side up into the pan. Cook undisturbed for 3–4 minutes until a brown crust forms. Flip and immediately top each patty with a 1-ounce slice of Tillamook aged cheddar. Cook an additional 3–4 minutes for medium doneness (adjust time for preference). If using a lid, cover for the last minute to melt cheese thoroughly. Remove patties to a resting plate for 2 minutes.

Toast focaccia buns

While patties rest, heat a clean skillet over medium heat. Add butter or olive oil and place focaccia bun halves cut-side down. Toast until golden and crisp, about 1–2 minutes. Turn off heat to keep warm.

Assemble burgers

Spread about 1 tablespoon of black garlic aioli on the bottom half of each toasted focaccia. Place a romaine leaf on the aioli, then place the hot cheddar-topped patty on top. Add two sliced tomato rounds, some red onion rings (to taste), and 3/4 of an ounce (about 2 slices) of drained house-made pickles. Top with 1–2 strips of bacon per burger (adjust to preference). Spread a light smear of aioli on the top focaccia half and close the sandwich.

Serve

Serve the Waterfront Burger immediately while hot with optional side (fries, salad). Provide extra black garlic aioli on the side if desired.