Rh Burger* Recipe

In a small bowl combine mayonnaise, Dijon mustard, yellow mustard, lemon juice and honey (if using). Whisk until smooth. Season with 1/8 tsp salt and 1/8 tsp freshly ground black pepper. Taste and adjust seasoning. Refrigerate until assembly.

Form

Divide 1 lb ground beef into two equal portions (about 8 oz each). Gently form each portion into a loose ball then flatten into 3/4-inch thick patties about the diameter of the buns. Do not overwork the meat; a loose formation keeps the patty juicy. Make a shallow dimple in the center of each patty with your thumb to reduce puffing.

Season

Season both sides of each patty with 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper (total salt and pepper portions across both patties equal the listed ingredient amounts).

Cook

Heat a cast-iron skillet or griddle over medium-high heat until hot. Add 1 tbsp neutral oil and spread to coat. Place patties on the hot surface. Cook without moving for 3-4 minutes until a brown crust forms. Flip and immediately place 1 American cheese slice on each patty. Cook another 2-3 minutes for medium; cook longer for desired doneness. Remove patties to a plate and tent loosely with foil to rest for 2 minutes.

While patties rest, split the buns and brush cut sides with 1 tsp softened butter each. Return skillet or griddle to medium heat and toast cut sides buttered-side down until golden, about 1 minute. Remove from heat.

Spread about 1 to 1 1/2 tablespoons of the prepared dijonnaise on the bottom bun of each burger (divide the dijonnaise equally).

Place the cheeseburger patty on the sauced bottom bun. Top each patty with 4 dill pickle chips and several rings of thinly sliced red onion (about 2–3 rings per burger). Add any remaining dijonnaise to the top bun if desired, then close the burger.

Serve immediately while hot. Optional: serve with fries or chips.