Dilly Burger Recipe
Pico De Gallo, Avocado, Lettuce, Tomato, Red Onion, Pepper Jack Cheese
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Ingredients
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Burger Patties
Buns & Cheese
Dilly Sauce
Pico de Gallo
Veggies & Add-ons
Method
Dilly Sauce
- 1
Make sauce
In a small bowl combine mayonnaise, chopped fresh dill, lemon juice, garlic powder, Dijon mustard, salt, and black pepper. Whisk until smooth. Taste and adjust salt or lemon if needed. Cover and refrigerate while you prepare the remaining components so flavors meld (at least 15 minutes).
Pico de Gallo
- 2
Prepare pico
In a medium bowl combine the finely diced tomatoes, diced red onion (the portion listed for pico), minced jalapeño, chopped cilantro, fresh lime juice, and 1/4 tsp salt. Stir gently to combine. Let rest 10–15 minutes at room temperature so juices mingle; stir again before assembling.
Burger Patties
- 3
Form patties
Divide the ground beef into 4 equal portions (about 4 oz each for 1 lb total). Gently form each into a patty about 3/4-inch thick, making a slight depression in the center of each patty with your thumb to prevent doming. Season both sides with kosher salt and freshly ground black pepper. Lightly brush patties with 1 tablespoon Worcestershire sauce, or mix it into the meat before forming if preferred.
- 4
Cook patties
Heat a large skillet or cast-iron pan over medium-high heat and add 1 tablespoon olive oil. When shimmering, add the patties without crowding the pan. Cook 3–4 minutes on the first side until a browned crust forms. Flip and cook another 2–3 minutes for medium (adjust time for desired doneness). During the last 1 minute of cooking, place a slice of pepper jack cheese on each patty and cover the pan briefly to melt the cheese. Remove patties to a plate and tent with foil to rest for 3–5 minutes.
Buns & Toasting
- 5
Toast buns
While patties rest, spread softened butter on the cut sides of the buns. In a clean skillet or on a griddle over medium heat, toast the buns cut-side down until golden and slightly crisp, about 1–2 minutes. Alternatively, toast under a broiler for 30–60 seconds—watch carefully to avoid burning.
Assembly
- 6
Assemble burgers
Spread a generous tablespoon of the dilly sauce on the bottom bun. Place 1–2 lettuce leaves on the sauce, then add a cheese-topped burger patty. Spoon 2–3 tablespoons of pico de gallo over the hot cheese so some juices soak in. Add 2–3 slices of avocado and a couple of thin tomato slices. Top with a few red onion rings (from the separate onion amount) and an additional drizzle of dilly sauce on the top bun if desired. Close the burger and serve immediately.
- 7
Serve
Serve the Dilly Burger with extra pico and sauce on the side. Recommended sides: fries, sweet potato fries, or a simple green salad. Leftover dilly sauce keeps refrigerated in an airtight container for up to 4 days.