The “all-in” Burger Recipe

1. Form patties

Divide the ground chuck into two equal portions (about 10 oz / 280 g each). Gently shape each portion into a 3/4–1-inch thick patty about 4 inches in diameter, handling the meat as little as possible. Make a shallow 1/2-inch dimple in the center of each patty with your thumb to reduce dome-up while cooking.

2. Season both sides of the patties with kosher salt and freshly ground black pepper. Lightly brush or rub 1/2 tablespoon Worcestershire sauce across each patty (or divide the 1/2 tbs between them) so flavor is distributed; do not overwork the meat.

3. Preheat a cast-iron skillet or heavy griddle over medium-high heat until shimmering. Add 1 teaspoon vegetable oil and spread. When the oil is hot and just starting to smoke slightly, place the patties on the pan, leaving space between them.

4. Cook undisturbed for 3–4 minutes until a deep brown crust forms. Flip and cook 2–3 minutes for medium (adjust 1–2 minutes more for medium-well). In the last 30–45 seconds, top each patty with 1 slice sharp cheddar and 1/2 slice American cheese, cover the pan briefly with a lid to melt the cheese. Remove patties and rest on a plate while you finish other components.

5. While patties rest, cook the diced bacon in a medium skillet over medium heat until the fat renders and bacon is crisp, about 6–8 minutes. Remove bacon with a slotted spoon onto paper towels, reserving 1–2 tablespoons of bacon fat in the pan (drain excess if there's more).

6. Add the finely diced yellow onion to the reserved bacon fat and cook over medium-low heat until very soft and starting to brown, about 8–12 minutes, stirring occasionally.

7. Stir in the brown sugar, balsamic vinegar, Dijon mustard, water, and black pepper. Cook another 3–5 minutes, stirring, until mixture is jammy and glossy. Add the cooked bacon back to the pan, stir to combine, then remove from heat and keep warm.

8. Whisk together mayonnaise, ketchup, yellow mustard, garlic powder, smoked paprika, hot sauce (if using), and 1/8 tsp salt in a small bowl until smooth. Taste and adjust seasoning — add more hot sauce for heat or more ketchup for sweetness. Refrigerate until ready to assemble.

9. Split the brioche buns and lightly butter the cut sides with the softened butter. Toast the buns cut-side down in a dry skillet or on the griddle over medium heat until golden and crisp, about 1–2 minutes. Remove and set aside.

10. Spread about 1 tablespoon of the prepared sauce on the bottom half of each toasted bun. Arrange a lettuce leaf on top of the sauce, then place the cheddar/American-topped beef patty onto the lettuce.

11. Spoon 2–3 tablespoons of the bacon & onion jam over each patty. Top with tomato slices, red onion rings (to taste), and 3 pickle slices per burger.

12. Spread another light smear of sauce on the top bun, place it on the sandwich, press gently to compact, and serve immediately.