Big Crave Recipe

Mix sauce

In a small bowl combine mayonnaise, ketchup, yellow mustard, sweet pickle relish, apple cider vinegar, garlic powder, onion powder, paprika, and salt. Stir until smooth. Taste and adjust seasoning. Refrigerate while you prepare the burger to let flavors meld (at least 10 minutes).

Mix and shape

Place ground beef in a bowl. Sprinkle salt, black pepper, and Worcestershire sauce over the meat. Gently mix with your hands until just combined — avoid overworking. Divide into 2 equal portions and form into flat patties slightly larger than the buns (about 3/4-inch thick). Press a shallow dimple in the center of each to prevent doming.

Cook patties

Heat a large skillet or cast-iron pan over medium-high heat and add 1 tsp vegetable oil to coat. When the pan is hot (a drop of water should sizzle), add the patties. Cook undisturbed for 3-4 minutes until a brown crust forms. Flip and place a slice of cheddar on each patty. Cook another 3-4 minutes for medium (adjust time for desired doneness). Remove patties to a plate and tent loosely with foil to rest for 3-5 minutes.

Spread softened butter evenly on the cut sides of the buns. Place buns buttered-side down in the same skillet over medium heat for 1-2 minutes until golden and crisp. Remove and set aside. While buns toast, arrange bacon, tomato slices, onion, lettuce, and pickles so assembly is quick.

Spread about 1-2 tablespoons of the special sauce on the bottom half of each toasted bun. Place a lettuce leaf on the sauce to create a moisture barrier, then add one cheese-topped beef patty. Layer two bacon strips across the patty, add tomato slices, 2-3 pickle slices, and a few onion rings. Spread a little sauce on the top bun and close the burger.

Press gently to compact slightly, slice in half if desired, and serve immediately with fries or potato wedges.

Serve each Big Crave burger hot, accompanied by fries and extra sauce on the side. Leftover sauce keeps covered in the refrigerator up to 5 days.