Rode Philly Cheeseburger Recipe

Form patties

Divide the ground beef into 2 equal portions (about 10–11 oz each). Gently form each portion into a loose patty about 4–4.5 inches in diameter and 3/4 inch thick, making a slight indentation in the center with your thumb to minimize domeing while cooking. Do not overwork the meat.

Season patties

Brush or pat both sides of each patty with Worcestershire sauce. Sprinkle kosher salt and freshly ground black pepper evenly on both sides just before cooking.

Slice vegetables

Thinly slice the yellow onion and red bell pepper into rings/strips about 1/8–1/4 inch thick if not already measured. Drain and slice pickled jalapeños if needed.

Caramelize and pickled-pepper mix

Heat a large skillet over medium heat and add butter and olive oil. Once the butter melts and is foaming, add the sliced onions and red bell pepper. Cook, stirring occasionally, until the onions are soft and beginning to caramelize, about 10–12 minutes. Add smoked paprika and brown sugar, stirring to coat.

Finish rode topping

Stir in the sliced pickled jalapeños and apple cider vinegar. Cook for another 1–2 minutes to combine flavors. Season with 1/2 tsp salt and 1/4 tsp black pepper. Remove from heat and keep warm.

Toast buns

Heat a clean skillet or griddle over medium heat. Spread 1/2 tbs butter on cut sides of each brioche bun. Toast buttered sides on the skillet until golden brown, about 1–2 minutes. Keep toasted buns warm.

Cook patties

Increase skillet or griddle heat to medium-high and add 1 tbs vegetable oil, swirl to coat. Place patties on the hot surface. Cook for 3–4 minutes without moving to develop a good sear. Flip patties and cook another 2 minutes for medium (adjust time for desired doneness). After flipping, immediately place 2 slices of provolone on each patty (or 1 provolone + 1 American if you prefer extra creaminess). Cover the skillet with a lid or a sheet pan for 30–45 seconds to help melt the cheese.

Sauce and assembly

Mix mayonnaise and yellow mustard in a small bowl. Spread about 1 tbs of the mayo-mustard sauce on the bottom half of each toasted bun. Place lettuce and tomato slices if using. Place the cheese-melted patty on each bun base, top each with a generous scoop (about 1/3 to 1/2 cup) of the rode onion–pepper–jalapeño topping. Add bread & butter pickles if desired, then crown with the top bun.

Rest and serve

Let assembled burgers rest for 1 minute to let juices settle. Serve immediately with fries or chips on the side.

If serving with fries, season them with a pinch of salt as they come out of the fryer or oven. Offer extra pickles, ketchup, or hot sauce at the table.