Lark Burger Recipe

Make sauce

In a small bowl, combine mayonnaise, ketchup, dill pickle relish, yellow mustard, Worcestershire sauce, smoked paprika, lemon juice, salt, and pepper. Whisk until smooth. Taste and adjust seasoning. Chill in refrigerator while preparing the burgers (at least 15 minutes) to let flavors meld.

Form patties

Divide the 1 lb ground Painted Hills beef into four equal portions (about 4 oz each) for 4 burgers. Gently form each portion into a loose patty about 3.5–4 inches in diameter and roughly 3/4 inch thick, making a slight indentation in the center of each patty with your thumb to help them cook evenly. Do not overwork the meat.

Season patties

Pat both sides of each patty dry with paper towel. Sprinkle about 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper on each side of every patty (total approx. 1 tsp salt and 1 tsp pepper for the batch), or season to taste just before cooking.

Preheat pan or grill

Preheat a cast-iron skillet or griddle over medium-high heat until very hot, about 4–5 minutes. If using a grill, preheat to high (450–500°F). Add 1 tablespoon vegetable oil to the skillet and swirl to coat.

Cook patties

Place patties on the hot skillet or grill with the indentation side up. Cook undisturbed for 3 minutes to develop a good sear. Flip and cook the second side 2–3 minutes for medium-rare to medium (adjust time ±1 minute for desired doneness). During the last 30–45 seconds of cooking, place one slice of American cheese on each patty and cover the skillet with a lid or tent with foil to melt the cheese.

Toast buns

While cheese is melting, split brioche buns and spread about 1/2 tbsp softened butter on cut sides. Toast buns buttered-side down in a separate skillet or on the grill for 1–2 minutes until golden and slightly crisp. Alternatively, toast on a sheet pan under a broiler for 1–2 minutes—watch carefully to prevent burning.

Rest patties

Remove patties from heat and let rest on a plate for 1–2 minutes to let juices redistribute before assembling.

On the bottom half of each toasted brioche bun, spread about 1 to 1 1/2 tablespoons of special sauce. Place one lettuce leaf on the sauce to act as a barrier to prevent the bun from getting soggy. Top with a cheese-topped Painted Hills beef patty. Add two to three slices of tomato (about 1/4-inch thick). If using, add a few red onion rings and 2 pickle slices. Spoon an additional 1 tablespoon of special sauce onto the top bun (optional), place the top bun on the burger, and press gently to set.

Serve immediately with fries or your preferred side. Makes 4 Lark Burgers.