House Burger Recipe

Form Patties

Divide the 1 lb ground beef into two equal portions (about 8 oz each). Gently form each portion 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.

Season

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

Cook Patties

Heat a cast-iron skillet or griddle over medium-high heat until very hot. Add 1 tablespoon vegetable oil and spread to coat. Place patties on the hot surface and cook without pressing for 3–4 minutes on the first side until a brown crust forms. Flip once and cook 3–4 minutes more for medium (internal temp ~160°F/71°C). If using cheese, add a slice to each patty about 1 minute before removing from heat and cover loosely to melt.

Combine mayonnaise, ketchup, yellow mustard, dill pickle relish, Worcestershire sauce, smoked paprika, garlic powder, salt, and black pepper in a small bowl. Whisk until smooth and taste; adjust seasoning to preference. Refrigerate for at least 10 minutes to let flavors meld. Makes roughly 3 tablespoons; enough for two burgers.

Prep Produce

While patties cook or sauce rests, slice the tomato into 1/4-inch rounds and cut the red onion into thin rings. Pat lettuce leaves dry. Set out pickle slices.

Toast Buns

Butter the cut sides of the buns. In a clean skillet over medium heat (or on the same griddle if room), toast buttered sides until golden, about 1–2 minutes. Keep warm.

Assemble Burgers

Spread about 1 tablespoon of house sauce on the bottom bun. Place a lettuce leaf on top, then the cooked beef patty (with melted cheese if used). Add 2–3 tomato slices, a few red onion rings, and 3 pickle slices. Spoon another 1 tablespoon of house sauce on the top bun and close the burger. Serve immediately. Repeat for the second burger.