Moo Pig Recipe

Make the sauce

In a small bowl combine mayonnaise, yellow mustard, ketchup, sweet pickle relish, hot sauce, kosher salt, and black pepper. Whisk until smooth. Taste and adjust hot sauce or salt as desired. Refrigerate until assembly.

Prepare tomato, red onion, lettuce and pickles: slice tomato into 4 even rounds, thinly slice red onion, separate lettuce leaves, and measure pickle slices. Set aside on a plate for assembly.

Gently combine: In a large bowl, add ground beef and ground pork. Sprinkle garlic powder, onion powder, Worcestershire sauce, and 1/4 teaspoon kosher salt (reserve remaining salt for sauce). Using your hands, fold the mixture just until combined — do not overwork or patties will be dense.

Divide and shape: Portion the meat into four equal pieces (about 6 ounces each). Form loose patties roughly 4 inches across and 3⁄4 inch thick. Press a shallow dimple into the center of each patty with your thumb to encourage even cooking.

Preheat and oil pan: Heat a large cast-iron skillet or heavy frying pan over medium-high heat until shimmering (about 3–4 minutes). Add 1 teaspoon neutral oil and spread to coat the surface.

Cook first side: Place patties in the hot skillet leaving space between them. Cook without moving for 3–4 minutes until a deep brown crust forms.

Flip and cheese: Flip patties and immediately top each with a slice of cheddar. Cook another 2–3 minutes for medium (internal temp 140–145°F / 60–63°C). For more well-done, cook an additional 1–2 minutes.

Rest: Remove patties to a plate and tent loosely with foil. Let rest 3–5 minutes; juices will redistribute and cheese will set slightly.

Toast buns: While patties rest, spread softened butter on the cut sides of the buns. Return the skillet to medium heat and toast buns cut-side down for 30–60 seconds until golden. Watch carefully to avoid burning.

Assemble burgers: Spread about 1 tablespoon of sauce on the bottom bun. Place lettuce leaf, then the cheesy patty, two pickle slices, a tomato slice, and a few rings of red onion. Spread a light layer of sauce on the top bun and close the burger.

Serve: Serve immediately with extra sauce on the side and optional fries or coleslaw. Leftover sauce keeps 3–4 days refrigerated.