1890 Burger* Recipe

Form patties

Divide the 1 lb dry-aged ground beef into two equal portions (about 8 oz each). Gently form each portion into a loosely packed patty about 3/4 inch thick and slightly wider than the bun (they will shrink while cooking). Make a shallow dimple in the center of each patty with your thumb to prevent doming.

Season

Season both sides of each patty evenly with kosher salt and freshly ground black pepper immediately before cooking.

Cook patties

Heat a cast-iron skillet or heavy griddle over medium-high heat until very hot (a few minutes). Add a thin film of oil if desired. Place patties in the pan and cook without moving for 3 to 4 minutes to develop a crust. Flip once and cook 2 to 3 minutes more for medium-rare to medium (adjust time for desired doneness). During the last 60–90 seconds of cooking, place one Tillamook cheddar slice on each patty and cover the pan or tent with a lid to melt the cheese. Optionally add 1/2 tsp butter to pan and baste the top of the patties for extra richness.

Caramelize onion

While patties rest, thinly slice the white onion. Heat 1 tsp vegetable oil in a small skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until softened and golden, about 8–12 minutes. Sprinkle 1/4 tsp granulated sugar over the onion after 6 minutes to promote browning if desired. Season lightly with a pinch of salt. Remove from heat and keep warm.

Make the aïoli

In a small bowl, combine 1/2 cup mayonnaise, 1 tbsp harissa paste, 1/2 tsp fresh lemon juice, 1/2 tsp minced garlic, 1/4 tsp smoked paprika, and 1/8 tsp salt. Whisk until smooth and taste; adjust heat and acidity by adding more harissa or lemon juice if needed. Refrigerate until assembly.

Toast buns

Split the sesame seed buns and brush the cut sides lightly with 1 tsp softened butter. Toast cut sides in a dry skillet or on the griddle over medium heat until golden brown, 1–2 minutes.

Assemble burgers

Spread a generous tablespoon of harissa aïoli on the bottom bun. Place lettuce leaf (if using) on the aïoli, then set the cheddar-topped patty on the lettuce. Pile caramelized onion on top of the cheese, add pickles if desired, and finish with a light smear of aïoli on the top bun. Close the burger and press gently to compact.

Serve

Serve immediately while hot with fries or a simple salad. Recommended to let patties rest 2 minutes after cooking before assembly to keep juices intact.