604 Burger Recipe

Cook bacon

Heat a skillet over medium heat. Add bacon slices in a single layer and cook 3–5 minutes per side until crisped to your liking. Transfer to a paper-towel-lined plate to drain. Reserve 1 teaspoon of bacon fat in the pan (optional) for extra flavor.

Prep vegetables and mayo

While bacon cooks, wash and dry lettuce leaves. Slice tomato into 2 even slices per bun (about 4 total). Thinly slice onion to yield about 1/2 cup. Measure mayonnaise into a small bowl and set aside.

Divide the 1 lb ground beef into two equal portions (about 8 oz each). Gently form each portion into a patty about 3/4 to 1 inch thick and slightly wider than the bun (they will shrink while cooking). Do not overwork the meat.

Season both sides of each patty with kosher salt and freshly ground black pepper just before cooking.

Heat a cast-iron skillet or griddle over medium-high heat. Add 1 tablespoon neutral oil (or the reserved bacon fat) and swirl to coat. When shimmering and hot, place the patties on the skillet. Cook without moving for 3–4 minutes to develop a brown crust.

Flip the patties and immediately place a slice of cheddar on each patty. Continue cooking for another 3–4 minutes for medium doneness, or longer to reach desired doneness. Internal temperature for medium is about 160°F (71°C) for well-done; adjust time if you prefer less cooked beef.

While the patties finish, split the potato buns and spread about 1/2 tablespoon softened butter on each cut side. Place buns buttered-side down in a separate skillet or on a griddle over medium heat and toast until golden, about 1–2 minutes.

Spread 1 tablespoon mayonnaise on the bottom half of each toasted bun.

Place the cheesed beef patty on the mayo-spread bottom bun. Top each patty with two slices of cooked bacon (crumbled or left whole), then add a leaf of lettuce, two tomato slices, and about 2 tablespoons of thinly sliced onion (adjust to taste).

Cover with the top bun and serve immediately while hot.

If you prefer a saucier burger, mix 2 tbs mayo with 1 tsp ketchup or hot sauce and spread instead of plain mayo. Leftover bacon and patties keep refrigerated up to 2 days; reheat gently to avoid overcooking the meat.