Paul’s Burger Recipe

Name: Paul's On Main Streets PAUL’S BURGER Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb Prime house grind beef (or 80/20 ground beef); 1 tsp Kosher salt; 0.5 tsp Freshly ground black pepper; 1 tbs Vegetable oil or neutral oil; 0.5 cup Sliced fresh jalapeños; 1 cup Romaine or iceberg lettuce, leaves separated and rinsed; 1 large Tomato, 1/4" thick slices; 0.25 cup Red onion, thinly sliced into rings; 6 each Pickle slices (dill sandwich slices); 2 slices Cheddar cheese, sliced; 2 slices Mozzarella cheese, sliced; 2 each Burger buns (sesame or brioche), split; 1 tbs Butter (for toasting buns); 2 tbs Mayonnaise; 1 tsp Ketchup; 1 tsp Yellow mustard; 0.5 tsp Hot sauce (optional)

Inspired by Paul's On Main Street

Time30m

Serves2

1 lb. of Prime House Grind beef, sliced jalapeños, lettuce, tomato, red onion and pickle, topped with cheddar and mozzarella cheese

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Ingredients

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Burger Patties & Seasoning

1 lb Prime house grind beef (or 80/20 ground beef)

1 tsp Kosher salt

1/2 tsp Freshly ground black pepper

1 tbs Vegetable oil or neutral oil

Toppings

1/2 cup Sliced fresh jalapeños

1 cup Romaine or iceberg lettuce, leaves separated and rinsed

1 large Tomato, 1/4" thick slices

1/4 cup Red onion, thinly sliced into rings

6 each Pickle slices (dill sandwich slices)

Cheese & Buns

2 slices Cheddar cheese, sliced

2 slices Mozzarella cheese, sliced

2 each Burger buns (sesame or brioche), split

1 tbs Butter (for toasting buns)

Optional Sauce

2 tbs Mayonnaise

1 tsp Ketchup

1 tsp Yellow mustard

1/2 tsp Hot sauce (optional)

Method

Prep

Make patties

Divide the 1 lb ground beef into two equal portions (about 8 oz each). Gently form each portion into a loose patty about 3/4"–1" thick, slightly wider than the bun to account for shrinkage. Do not overwork the meat. Create a shallow indentation in the center of each patty with your thumb to help them cook evenly.

Season both sides of patties evenly with the kosher salt and freshly ground black pepper just before cooking.

If using the optional sauce, whisk together mayonnaise, ketchup, mustard, and hot sauce in a small bowl and set aside.

Prepare toppings: wash and dry lettuce leaves; slice tomato and red onion into thin rings; slice jalapeños into rounds; have pickle slices ready.

Cook Patties

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot, about 3–4 minutes. Add 1 tablespoon vegetable oil and swirl to coat.

Place patties in the hot pan, leaving space between them. Cook undisturbed for 3–4 minutes to develop a brown crust.

Flip the patties and immediately top each with 1 slice cheddar and 1 slice mozzarella (or layer both slices). Continue cooking for another 3–4 minutes for medium doneness (internal temperature ~ 145–155°F / 63–68°C). Adjust time if you prefer rarer or more well-done.

If the cheese needs to melt faster, cover the pan with a lid for 30–60 seconds after adding cheese.

Toast Buns & Assemble

While patties finish, heat a separate skillet or use the oven broiler to toast buns. Melt 1 tablespoon butter in a skillet over medium heat. Place cut sides of buns down and toast until golden, about 1–2 minutes. Alternatively, broil cut sides for 30–60 seconds watching carefully.

Spread optional sauce on the bottom bun if using. Place the hot cheese-topped patty on the bottom bun.

Top the patty with sliced jalapeños (use more or fewer to taste), lettuce leaf(s), tomato slice, red onion rings, and 3 pickle slices.

Finish with the top bun and press gently to hold together. Serve immediately.

Notes

Serves 2. Adjust jalapeños to control spice level. For extra smoky flavor, char jalapeño slices in the pan for 1–2 minutes before assembling. Use instant-read thermometer to check doneness if desired.