Farmhouse Burger Recipe

Make the aioli first so flavors meld: in a small bowl combine 1/2 cup mayonnaise, grated garlic, 1 tsp lemon juice, 1/2 tsp Dijon, 1/4 tsp smoked paprika, 1/4 tsp black pepper and 1/8 tsp salt. Whisk until smooth and taste; adjust salt or lemon for brightness. Refrigerate until assembly.

Slice the tomato into four 1/4-inch thick slices. Lightly season both sides with 1/4 tsp salt. Set aside to allow juices to settle while you cook the other components.

Cook the bacon in a skillet over medium heat until browned and crisp, about 8–10 minutes, turning occasionally. Transfer to a paper-towel–lined plate to drain. Keep skillet with bacon fat for optional use to toast buns (see next section).

While bacon rests, lightly wash and dry the mixed greens. Keep chilled until assembly.

Divide the 1 lb ground beef into four portions (about 4 oz each) and gently form into patties roughly 3.5–4 inches across and about 3/4-inch thick. Do not overwork the meat to keep burgers tender.

Season both sides of each patty with salt (about 1/4 tsp per side) and a light sprinkle of freshly ground black pepper. Brush or rub 1 tbsp Worcestershire sauce across the patties (divide evenly).

Heat a cast-iron skillet or griddle over medium-high heat until very hot. Add 1 tbsp neutral oil (or a little bacon fat reserved from cooking) and spread to coat.

Place the patties on the hot surface, leaving space between them. Cook 3–4 minutes without moving to develop a good sear. Flip and cook another 2–3 minutes for medium; during the last 1 minute place a slice of cheddar on each patty and cover the pan briefly (30–60 seconds) or use a lid to melt cheese.

Butter the cut faces of the brioche buns with the softened butter. Toast the buns, cut-side down, in the skillet used for bacon or on a separate pan over medium heat until golden, about 1–2 minutes.

To assemble each Farmhouse Burger: spread about 1.5 tbsp aioli on the bottom bun, place a handful (about 1/2 cup) of mixed greens, add the cheesy burger patty, top with two slices of smokehouse bacon, place one tomato slice, then finish with a small spoonful (about 1 tbsp) of aioli on the top bun and close.

Serve immediately while hot. Optionally serve with fries or a side salad.