The Nomad Burger Recipe

Form patties

Place ground beef in a bowl. Add kosher salt, black pepper and Worcestershire sauce. Gently mix just until combined — avoid overworking. Divide into 4 equal portions and form into patties about 3/4 inch thick, slightly wider than the buns. Make a shallow indent in the center of each patty with your thumb to reduce doming while cooking.

Cook patties

Heat a cast-iron skillet or griddle over medium-high heat and add vegetable oil to coat. When hot (just shimmering), place patties on the surface. Cook undisturbed 3-4 minutes until well-browned on the first side. Flip and cook 3-4 minutes more for medium (adjust time for desired doneness). If using cheese, place slices on patties in the last minute and cover the pan briefly to melt.

While patties rest (or before cooking burgers), heat a medium skillet over medium-low heat. Add butter and olive oil. When butter melts, add sliced onions and toss to coat. Sprinkle with salt and sugar. Cook stirring occasionally for 20-30 minutes, lowering heat if onions start to burn; the goal is deep golden-brown, sweet and soft onions. In the last 2 minutes, add balsamic vinegar, stir to deglaze and coat the onions. Remove from heat and keep warm.

In a small bowl combine mayonnaise, minced garlic, lemon juice, Dijon mustard, smoked paprika, salt and black pepper. Whisk until smooth. Taste and adjust seasoning (add more lemon for brightness or more garlic to taste). Chill until ready to assemble. If you prefer a thinner aioli, stir in 1-2 teaspoons of water.

Butter the cut sides of brioche buns. Toast buns buttered-side down in a clean skillet over medium heat until golden, about 1-2 minutes. Keep warm.

To assemble each Nomad Burger: spread a generous tablespoon of garlic aioli on the bottom bun, place the cooked burger patty (cheese-side up if used), top with 2-3 tablespoons of warm caramelized onions, add pickle slices to taste (about 2-3 slices or 1-2 tablespoons), then cap with the top bun. Serve immediately.

Suggested accompaniments: fries, a simple green salad, or kettle chips.