Salty Burger Recipe

Form and season patties

Divide the ground beef into two equal portions (about 8 oz each). Gently form each portion into a loose ball, then press into patties about 3/4 inch thick and slightly wider than the buns. Do not overwork the meat. Make a shallow dimple in the center of each patty with your thumb to help them cook evenly.

Season both sides of each patty evenly with fine sea salt (1/2 tsp per side distributed from the 1 tsp) and freshly ground black pepper. Sprinkle the Worcestershire sauce evenly over the surface of the patties or fold it very gently into the meat if you prefer it incorporated.

Cook patties

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (about 3–4 minutes). Add the neutral oil if using and swirl. Place patties in the hot pan and cook without moving for 3 minutes to form a brown crust. Flip and cook the second side 2–3 minutes for medium-rare to medium. In the last 30–60 seconds of cooking, place a slice of cheese on each patty, cover the pan briefly (lid or foil) to melt the cheese. Remove patties and rest on a plate for 2 minutes.

Toast buns: Split the buns and butter cut sides with the unsalted butter. After you remove the patties from the pan, return the pan to medium heat if needed and place buns cut-side down in the same pan for 30–45 seconds until golden and lightly crisp. Watch carefully so they do not burn.

Make salty sauce

In a small bowl combine the mayonnaise (3 tbsp), Dijon mustard (1 tsp), chopped capers (1 tbsp) and a pinch of the kosher salt (use most of the 1/4 tsp now, taste and reserve a little). Stir until smooth. The capers provide an extra salty, briny note central to this 'Salty Burger.' Adjust seasoning to taste.

Assemble toppings: Lay pickle slices and thin red onion slices out. If onion is especially sharp, toss slices briefly with a tiny pinch of the reserved salt and let sit 5 minutes to soften the bite, then pat dry.

Assemble burger

Spread about half of the salty sauce on the bottom bun. Place the cheese-topped patty on the sauce, add the pickles (3 slices per burger) and a few red onion rings. Spoon the remaining sauce on the top bun and close the burger. Serve immediately.