The Bootlegger Burger Recipe

Form patties

Divide the 1 lb ground beef into two equal portions (about 8 oz each). Gently shape each portion into a 3/4-inch thick patty slightly wider than the bun. Do not overwork the meat; press a shallow dimple in the center of each patty with your thumb to reduce dome-up while cooking.

Season both sides of each patty with 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper. Brush or sprinkle 1/2 tsp Worcestershire sauce across each patty (approximately 1 tsp total) and let sit at room temperature while you prepare the onions and sauce, about 10 minutes.

Cook patties

Heat a cast-iron skillet or griddle over medium-high heat until very hot (about 4–5 minutes). Add 1 tbs vegetable oil and spread to coat. Place patties on the hot surface. For medium doneness, cook 3–4 minutes on the first side without moving, then flip. Immediately place a slice of American cheese on each patty and cook 2–3 minutes more until internal temperature reaches 160°F (71°C) or cheese is melted and edges are browned. Remove patties and tent loosely with foil to rest for 3 minutes.

Caramelize onions

While patties rest, thinly slice the medium yellow onion. In a medium skillet over medium heat, melt 1 tbs unsalted butter. Add sliced onion, 1 tsp brown sugar, and a pinch of salt. Cook, stirring occasionally, 10–12 minutes until onions are deeply golden and softened. In the last minute add 1 tsp apple cider vinegar to deglaze and lift browned bits. Remove from heat and set aside.

Make bootlegger sauce

In a small bowl combine 1/2 cup mayonnaise, 1 tbs yellow mustard, 1 tbs ketchup, 1/2 tsp smoked hot sauce, and 1 tsp pickle juice. Whisk until smooth and taste; adjust salt or hot sauce to taste. Refrigerate until assembly.

Toast buns

Split 2 sesame seed buns. Melt 1 tbs unsalted butter in a clean skillet over medium heat. Place buns cut-side down and toast 1–2 minutes until golden and crisp. Remove and keep warm.

Spread about 1.5 tbs of the bootlegger sauce on each bottom bun. Place a leaf of lettuce and a tomato slice on the sauce. Set a hot cheeseburger patty on top of the tomato. Spoon 1–2 tbs of the caramelized onions over the cheese. Add two dill pickle chips per burger. Spread remaining sauce on the top bun and place on the burger.

Serve immediately with fries or chips. Makes 2 Bootlegger Burgers. Leftover sauce keeps refrigerated in an airtight container for up to 5 days.