The Riverside Burger Recipe

Cook bacon

Place chopped bacon in a medium skillet over medium heat. Cook until fat renders and bacon is crisp but not hard, about 6–8 minutes. Remove bacon with a slotted spoon to a paper-towel–lined plate, reserving about 1 tablespoon of bacon fat in the skillet (discard excess fat or save for another use).

Sweat onions

Add the finely chopped onion to the reserved bacon fat and reduce heat to medium-low. Cook, stirring occasionally, until translucent and softened, about 6 minutes.

Combine and simmer

Return the cooked bacon to the pan with the onions. Stir in brown sugar, apple cider vinegar, coffee (or water), Worcestershire sauce, and black pepper. Bring to a gentle simmer and cook uncovered, stirring often, until mixture is sticky and jam-like, about 8–10 minutes. Taste and adjust seasoning. Remove from heat and let cool slightly; the jam will thicken as it cools.

In a small bowl combine mayonnaise, grated garlic, lemon juice, Dijon mustard, salt, and pepper. Whisk until smooth. Refrigerate for at least 15 minutes to let flavors meld (can be made up to 24 hours ahead).

Form patties

Combine ground Angus chuck and coarsely chopped smoked brisket in a bowl. Gently mix just until combined — avoid overworking. Divide mixture and form a single 1/3-pound (approximately 10.66 oz) patty; the recipe uses one patty per serving. Make a slight indentation in the center of the patty with your thumb to encourage even cooking.

Season

Lightly brush both sides of the patty with the neutral oil and season evenly with kosher salt and freshly ground black pepper just before cooking.

Cook patties

Preheat a cast-iron skillet or griddle over medium-high heat until hot. Place the patty in the skillet and cook without disturbing until a brown crust forms, about 3–4 minutes. Flip and cook the second side 2–3 minutes for medium-rare to medium (adjust time for desired doneness). In the last 1 minute of cooking, place a slice of house-smoked white cheddar on the patty and cover the pan briefly to melt the cheese.

Toast buns

While the patty finishes, spread the room-temperature butter on the cut sides of the brioche bun. Place buns, cut side down, on a separate skillet or on the griddle over medium heat and toast until golden, about 1–2 minutes.

Assemble burger

Spread about 1 tablespoon of garlic aioli on the bottom brioche half. Place 1–2 lettuce leaves on the aioli, then set the melted-cheddar-topped patty on the lettuce. Spoon about 1.5 tablespoons of the Riverside bacon jam over the cheese. Top with 2 tomato slices (or the listed quantity), optional pickled red onion, then spread 1 teaspoon garlic aioli on the top bun and close the burger.

Rest and serve

Let the assembled burger rest for 1 minute to allow juices to settle. Serve immediately.