Range Burger Recipe

Form patties

Divide the ground chuck into two equal portions (about 8 oz each). Lightly shape each portion into a loose patty about 3/4 inch thick and slightly wider than the bun. Do not overwork the meat — keep the center slightly thicker than the edges to reduce doming during cooking.

Season both sides of each patty with kosher salt and freshly ground black pepper. Brush or rub 1 tsp Worcestershire sauce evenly across both patties for added savory depth.

When ready to cook, heat a heavy skillet or cast-iron pan over medium-high heat until hot. Add 1 tablespoon neutral oil and swirl to coat.

Place patties in the pan without crowding. Cook the first side 3 to 4 minutes, until a deep brown crust forms. Flip once and immediately top each patty with a slice of cheddar. Cook 2 to 3 more minutes for medium (adjust time for desired doneness). If using a lid briefly (30–60 seconds) the cheese will melt more evenly.

While patties cook, cook bacon until crisp in a separate pan or in the oven. Drain on paper towels and keep warm.

Lightly butter the cut sides of each bun with the softened unsalted butter. Toast buttered sides in a dry skillet or on a griddle over medium heat until golden, about 1–2 minutes per side; set aside.

Arrange lettuce leaves, tomato slices, red onion, and pickle slices so they are ready to assemble the burger immediately after patties finish cooking (this prevents the buns from getting soggy).

Place a toasted bottom bun on a plate. Spread about 1 tablespoon of Range Sauce (see next section) on the bottom bun. Add lettuce, then place the melted-cheddar-topped patty on the lettuce. Top the patty with two bacon slices, a tomato slice, red onion, and pickles. Spread about 1 tablespoon of Range Sauce on the top bun and place it on the stack. Press gently to set.

In a small bowl, whisk together 1/4 cup mayonnaise, 2 teaspoons ketchup, 1 teaspoon Dijon mustard, 1/2 teaspoon smoked paprika, 1/4 teaspoon hot sauce (optional), 1/2 teaspoon fresh lemon juice, and 1/4 teaspoon freshly ground black pepper until smooth. Taste and adjust seasoning — add a pinch of salt if needed. Refrigerate until ready to use (can be made up to 2 days ahead).

If making multiple burgers, keep finished patties on a warm tray in a low oven (about 200°F / 95°C) for up to 15–20 minutes before assembling to maintain temperature and texture.