Premium Recipe
Make Premium Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Premium Burger
Premium Toppings & Sauce
Optional Finish & Garnish
Method
Divide the ground beef into two equal portions (about 8 oz each). Gently form each portion into a patty about 3/4 inch thick and 4 inches in diameter, handling the meat minimally so it stays tender. Create a shallow dimple in the center of each patty with your thumb to prevent doming while cooking.
Lightly brush each patty with the Worcestershire sauce, then season both sides evenly with kosher salt and freshly ground black pepper.
Heat a large skillet or cast-iron pan over medium-high heat until very hot. Add the olive oil and swirl to coat. Place the patties in the pan, leaving space between them. Cook undisturbed for 3 minutes to develop a good sear. Flip and cook for another 2 minutes for medium-rare to medium (adjust time for desired doneness). In the last 1 minute of cooking, add 1/2 tablespoon of butter to the pan and place a slice of cheddar on each patty to melt. Remove patties to a plate and tent loosely with foil to rest for 3 minutes.
While the patties rest, spread the remaining 1/2 tablespoon of butter on the cut sides of the brioche buns. Return the skillet to medium heat and toast the buns cut-side down for about 1 minute or until golden and slightly crisp. Remove from heat.
While patties cook, slice the tomato thickly and separate the red onion into thin rings. Rinse and pat dry the butter lettuce leaves. Set aside the dill pickle slices.
In a small bowl, mix the garlic aioli with the Dijon mustard until smooth. Taste and adjust seasoning if desired; add a pinch of sea salt or a dash of smoked paprika for extra depth.
Spread about 1 tablespoon of the aioli-Dijon sauce on both the top and bottom bun interiors. On the bottom bun, place a lettuce leaf, then the cheeseburger patty. Top the patty with a couple of tomato slices, a few red onion rings, and dill pickles. Cover with the top bun.
Optional Finish & Garnish
Lightly sprinkle a pinch of coarse sea salt and a tiny dusting (about 1/8 tsp) of smoked paprika over the tomato and bun top for a finishing touch. Serve immediately with fries or a simple salad.