Big Domestics Recipe

Mix and form patties

In a large bowl combine 2 lbs ground beef, 2 tsp kosher salt, 1 tsp black pepper, 1 tbs Worcestershire sauce and 1 tsp garlic powder. Gently mix with your hands or a spatula until just combined — do not overwork. Divide the mixture into 4 equal portions (about 8 oz each) and gently form into 4 round patties about 3/4" thick. Make a shallow dimple in the center of each patty with your thumb to prevent doming during cooking.

Rest patties

Place patties on a plate, cover lightly and refrigerate for 15–20 minutes while you prepare other components. Chilling firms them and helps retain shape during cooking.

Preheat a heavy skillet or cast-iron pan over medium-high heat for 4–5 minutes until very hot. Split 4 brioche buns. Melt 2 tbs unsalted butter in a small skillet over medium heat and toast the cut sides of buns until golden brown, about 1–2 minutes per side. Keep toasted buns warm.

When burgers are nearly done (see next section), top each patty with one slice of sharp cheddar. Cover the skillet or tent loosely with foil for 30–60 seconds to let the cheese fully melt.

Heat a large skillet or griddle over medium-high heat until shimmering. Add 2 tbs vegetable oil and swirl to coat. Add patties without overcrowding (cook in two batches if needed). Cook the patties undisturbed for 3–4 minutes until a deep brown crust forms on the bottom.

Flip the patties and cook for another 3–4 minutes for medium doneness (internal temp ~160°F/71°C for ground beef). Adjust time +/- for desired doneness. If using a grill, cook over direct medium-high heat with the same times.

During the last 1 minute of cooking, place a slice of cheddar on each patty and cover to melt.

Remove cooked patties to a plate and rest 3–4 minutes to redistribute juices.

While patties rest, make the sauce: in a small bowl whisk together 1/2 cup mayonnaise, 2 tbs ketchup, 1 tsp yellow mustard, 1 tbs sweet pickle relish, 1/2 tsp apple cider vinegar, 1/4 tsp hot sauce, 1/2 tsp paprika and 1/4 tsp salt until smooth. Taste and adjust: add more vinegar for tang, more relish for sweetness, or more hot sauce for heat.

Assemble the Big Domestics burgers: Spread about 1 1/2 tbs of the Big Domestics sauce on the bottom half of each toasted bun. Place a handful (about 1/2 cup) shredded iceberg lettuce on the sauced bottom bun, then add a few pickle slices (2 per burger). Place the rested, cheese-topped patty on top of the pickles.

Top each patty with 2–3 tomato slices and several rings of thinly sliced red onion. Spread another 1 tbs sauce on the top bun and close the burger. Serve immediately while hot.