Burgers & Bloodys Recipe

Form Patties

Divide the ground chuck into four equal portions (~5 oz each). Gently shape each portion into a round patty about 3/4-inch thick, handling the meat lightly so it stays tender. Make a shallow 1/2-inch-wide indentation in the center of each patty with your thumb to prevent doming while cooking.

Season

Season both sides of the patties evenly with the kosher salt and freshly ground black pepper. Lightly brush or rub 1 teaspoon Worcestershire sauce across each patty (total 1 tbsp split among patties).

Cook Patties

Heat a large skillet or cast-iron pan over medium-high heat and add 1 tablespoon neutral oil. When shimmering and just starting to smoke, add the patties (work in batches if needed so they don't crowd). Cook without moving for 3 to 4 minutes until a brown crust forms. Flip and cook 2 to 3 minutes on the second side for medium (adjust 1–2 minutes for rarer/weller). Place a slice of cheddar on each patty in the last minute, cover the pan or add a lid to melt the cheese.

Rest

Remove patties to a plate and let rest 3 minutes while you toast buns and assemble. Resting lets juices redistribute.

Toast Buns

While patties rest, melt the softened butter in a clean skillet over medium heat or use the same pan cleared of excess fat. Place cut-side-down buns and toast until golden and slightly crisp, about 1 to 2 minutes. Remove from heat.

Assemble Burgers

Spread about 1.5 tablespoons of burger sauce on each bottom bun. Layer with lettuce leaf, tomato slice, the rested cheeseburger patty, a few pickles, thin onion slices, and any optional add-ons (avocado, bacon, fried egg). Cap with the top bun and serve immediately.

In a small bowl, whisk together mayonnaise, ketchup, Dijon mustard, sweet pickle relish, apple cider vinegar, garlic powder, paprika, salt, and black pepper until smooth. Taste and adjust seasoning (more vinegar or a pinch of sugar if you prefer slightly brighter or sweeter). Chill until ready to use. Makes roughly 3/4 cup—about 1.5 tablespoons per burger.

Prep Glasses

If desired, rub a lemon wedge around the rim of four tall glasses and dip rims into celery salt or coarse salt. Add a couple of ice cubes to each glass.

Mix Cocktail (Batch Method)

In a large pitcher, combine 8 fl oz vodka, 32 fl oz tomato juice, 2 tsp prepared horseradish, 2 tsp Worcestershire sauce, 4 dashes hot sauce, 2 tbsp fresh lemon juice, 1 tsp celery salt, and 1/2 tsp freshly ground black pepper. Stir thoroughly to combine. Taste and adjust heat (more hot sauce), acidity (more lemon), or saltiness (more Worcestershire/celery salt) to preference.

Serve

Fill each prepared glass with ice (about 1/2 cup each), pour the cocktail evenly among the four glasses, and garnish each with a celery stalk and a lemon wedge. Add an optional cooked bacon strip across the rim or inside the glass for a savory accent.

If using crispy bacon, cook bacon until crisp (in oven at 400°F/200°C on a rack for 12–15 minutes or in a skillet until crisp), drain on paper towels. For fried eggs, heat 1 tablespoon oil or butter in a skillet over medium heat and crack eggs in; cook until whites set and yolks at desired doneness (sunny-side up ~2–3 minutes). Slice avocado just before serving to prevent browning.