Parlour Burger Recipe

Make the parlour sauce

In a small bowl combine mayonnaise, ketchup, yellow mustard, sweet pickle relish, apple cider vinegar, garlic powder, onion powder, and salt. Whisk until smooth, taste and adjust seasoning. Cover and refrigerate while you prepare the burger (can be made up to 24 hours ahead).

Form patties

Divide the ground beef into 4 equal portions (about 4 oz each) for two burgers or two portions if making double-layer patties. Gently form into loose round patties about 3.5 inches wide and 3/4 inch thick, making a slight indentation in the center of each with your thumb to prevent doming. Do not overwork the meat.

Season both sides of each patty with kosher salt and freshly ground black pepper. Lightly brush or rub the patties with Worcestershire sauce on each side.

Cook patties

Heat a heavy skillet or griddle over medium-high heat until very hot (about 3–4 minutes). Add vegetable oil and swirl to coat. Place patties in the pan leaving space between them. Cook undisturbed 3 minutes on the first side until a brown crust forms. Flip and cook 2–3 minutes on the second side for medium (adjust time for desired doneness).

During the last 30–45 seconds of cooking, place two slices of American cheese on each patty and cover the pan with a lid or a large metal bowl to melt the cheese quickly.

Remove patties from the pan and let rest on a plate tented with foil for 1–2 minutes.

Toast buns

Spread softened butter on the cut sides of the burger buns. In the same skillet or on a separate pan over medium heat, toast buttered buns cut-side down 1–2 minutes until golden and slightly crisp. Remove from heat.

Assemble each burger: spread about 2 tablespoons of parlour sauce on the bottom bun, add a lettuce leaf, place the cheeseburger patty on top, add 4 pickle slices, a few rings of red onion (about 2–3 tablespoons), and a slice of tomato. Spread a thin layer of sauce on the top bun and close the burger.

Serve immediately with fries or chips.