Timmy's Cheeseburger Recipe

Make sauce

In a small bowl, combine 0.25 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon Dijon mustard, 0.5 teaspoon Worcestershire sauce, 1 tablespoon sweet pickle relish, 0.25 teaspoon smoked paprika, 0.5 teaspoon fresh lemon juice and 0.125 teaspoon salt. Whisk until smooth and taste; adjust seasoning (more lemon for brightness, more relish for tang). Cover and chill in refrigerator while you prepare the burger.

Form patties

Divide 1 lb Hereford ground beef into two equal portions (about 8 oz each). Gently form each into a patty about 3.5–4 inches in diameter and roughly 3/4 inch thick. Make a shallow dimple in the center of each patty with your thumb to help them cook evenly. Avoid overworking the meat.

Season patties

Season both sides of each patty with 1 teaspoon fine sea salt (split between patties) and 0.5 teaspoon freshly ground black pepper (split between patties) just before cooking.

Cook patties

Heat a heavy skillet or griddle over medium-high heat until very hot. Add 1 tablespoon neutral oil and swirl. Add the patties and cook without moving for 3–4 minutes until a deep brown crust forms. Flip and cook another 2–3 minutes for medium (adjust time ±1 minute for desired doneness). During the last 1 minute of cooking, place 2 slices of Red Leicester on each patty, cover the pan with a lid or foil to melt cheese.

Toast buns

While patties are resting (2–3 minutes), butter the cut sides of 2 brioche buns with 1 tablespoon softened butter. Return the skillet to medium heat and toast buttered cut sides face down until golden, about 30–45 seconds. Remove from heat.

Assemble burger

Spread a generous tablespoon of house sauce on the bottom bun. Place lettuce leaf (if using) on the sauce, then the cheese-topped Hereford patty. Top with 1–2 slices of tomato, 2 gherkin slices (arranged), and optional red onion rings. Add a little more house sauce to the top bun and close the burger.

Serve

Serve Timmy's Cheeseburgers immediately with fries or a simple salad. Makes 2 burgers. Leftover sauce keeps refrigerated in a sealed container for up to 5 days.