Burger Your Way Recipe
1/3-pound Double R Ranch patty or grilled chicken breast on brioche. Topped with butter lettuce, tomato, onion, pickle, and mayo.
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Ingredients
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Patties & Protein
Buns & Toasting
Toppings
Condiments
Method
Patties & Protein
- 1
Season beef patties
If using the 1/3-pound Double R Ranch patties, pat them dry with paper towel. Season both sides evenly with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper (divide the salt/pepper between the two patties). Let rest at room temperature while you prepare other components (10–15 minutes).
- 2
Prepare chicken (optional)
If making grilled chicken instead of beef, pound each chicken breast to an even thickness (~1/2 inch) if needed. Season both sides of each breast with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Brush with about 1 tablespoon neutral oil.
- 3
Cook beef patties
Heat a cast-iron skillet or flat-top griddle over medium-high heat until hot (about 4–5 minutes). Add a small drizzle of oil to the pan. Add the beef patties and sear undisturbed for 3–4 minutes until a browned crust forms. Flip and cook another 3–4 minutes for medium (internal temp ~145–150°F / 63–66°C). If you prefer a different doneness, adjust time. During the last 30–60 seconds, place 1/2 tablespoon softened butter on each patty to melt into the top.
- 4
Cook chicken breasts (if using)
Preheat a grill or grill pan to medium-high. Grill chicken breasts 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Let rest 5 minutes before slicing. If desired, brush with a little butter while resting.
Buns & Toasting
- 5
Split the brioche buns. Brush the cut sides lightly with the 1 tablespoon melted butter. Toast the buns, cut side down, on a hot skillet or griddle for 1–2 minutes until golden and crisp. Remove and keep warm.
Toppings
- 6
Prepare produce while patties or chicken rest. Core and slice the tomato into 1/4-inch thick slices. Slice the red onion into thin rounds; separate into rings. Rinse and dry the butter lettuce leaves and reserve large whole leaves to cover the patty. Have 3 pickle slices per sandwich ready.
Assembly & Condiments
- 7
Spread 2 tablespoons mayonnaise on the bottom half of each toasted brioche bun.
- 8
Place 2 butter lettuce leaves on the mayo-coated bottom bun, then top with the cooked patty (or sliced grilled chicken breast). Add 2 tomato slices, a few red onion rings, and 3 pickle slices on top.
- 9
Spread a light smear (about 1/2 tablespoon) of mayonnaise on the top bun, place it on the stack, and press gently to compact the burger slightly.
- 10
Serve immediately while hot with your preferred side.