Butcher Burger Recipe

Make the sauce

In a small bowl, combine mayonnaise, ketchup, Dijon mustard, sweet pickle relish, Worcestershire sauce, apple cider vinegar, garlic powder, onion powder, salt, and black pepper. Whisk until smooth and well combined. Taste and adjust seasoning. Refrigerate while you prepare the burgers so flavors meld (at least 15 minutes if possible).

Form patties

Divide the ground chuck into two equal portions (about 8 oz each). Gently form each portion into a loose ball, then flatten into patties about 4.5 inches in diameter and roughly 3/4 inch thick. Make a shallow dimple in the center of each patty with your thumb to prevent doming while cooking. Do not overwork the meat.

Season patties

Just before cooking, season both sides of each patty with kosher salt and freshly ground black pepper.

Cook patties

Heat a heavy skillet or griddle over medium-high heat until very hot. Add 1 tablespoon of vegetable oil and spread. Place patties on the hot surface and cook undisturbed for 3 to 4 minutes until a deep brown crust forms on the bottom. Flip once and cook 2 to 3 minutes more for medium (adjust time for desired doneness). During the last 30–45 seconds of cooking, place one slice of American cheese on each patty and cover the pan or tent with foil to melt the cheese.

Toast buns

While the patties finish, spread softened butter on the cut sides of the buns. Toast them, buttered-side down, in a separate skillet over medium heat or on the griddle until golden brown and crisp, about 1–2 minutes.

Assemble the Butcher Burger

Place the bottom bun on a plate. Spread about 1 to 1.5 tablespoons of prepared burger sauce on the bottom bun. Add lettuce (if using), then the cheeseburger patty. Top the patty with 4 dill pickle slices and a few rings of red onion (if using). Spoon another tablespoon of sauce on the top bun and place it over the burger.

Serve

Serve immediately with extra pickles or fries on the side. Leftover sauce keeps refrigerated up to 5 days.