Front Yard Burger Recipe

Form and season patties

Place the ground chuck in a bowl. Sprinkle kosher salt, black pepper, and Worcestershire sauce over the meat. Using your hands, gently combine until just mixed — avoid overworking. Divide the mixture into four equal portions (about 4 oz each). Lightly form into 3/4-inch-thick patties, making a shallow dimple in the center of each with your thumb to reduce puffing while cooking.

Heat a large cast-iron skillet or heavy pan over medium-high heat until very hot, about 3–4 minutes. Add the neutral oil and swirl to coat. Place patties in the pan leaving space between them; do not press down. Cook for 3 minutes on the first side for medium-rare to medium, or 4 minutes for medium-well. Flip once.

After flipping, immediately top each patty with a slice of cheddar cheese. Cook another 2–3 minutes (depending on thickness) until cheese is melted and patties register 130–135°F for medium-rare, 140°F for medium, or 155°F for well done. Remove patties to a plate and tent loosely with foil to rest 3–5 minutes.

While patties cook, combine mayonnaise, ketchup, yellow mustard, sweet pickle relish, garlic powder, and apple cider vinegar in a small bowl. Whisk until smooth and taste; adjust salt or vinegar if needed. Chill until ready to assemble.

Split buns and spread softened butter on cut sides. Place a clean skillet or griddle over medium heat. Toast buttered bun cut-sides down for 1–2 minutes until golden and crisp. Remove from heat.

Assemble burgers: spread about 1 tablespoon of the prepared sauce on the bottom half of each bun. Place a lettuce leaf, then a cooked cheeseburger patty on top. Add tomato slice, 2–3 red onion rings, and two pickle slices. Spread a thin layer of sauce on the top bun and close the burger.

Serve immediately with fries or a simple side salad.