The "q" Recipe

Form patties

Place the ground beef in a bowl. Add kosher salt, black pepper, garlic powder, and Worcestershire sauce. Gently mix with your hands or a fork until just combined—do not overwork. Divide into two equal portions and form into 3/4-inch-thick patties slightly wider than the buns (they will shrink while cooking). Make a shallow dimple in the center of each patty with your thumb to help them stay flat while cooking.

Rest

Let the formed patties rest at room temperature for 10–15 minutes while you prepare the sauce and warm your cooking surface. This helps even cooking.

Combine ketchup, apple cider vinegar, brown sugar, smoked paprika, minced chipotle, Dijon mustard, soy sauce, water, and black pepper in a small saucepan. Whisk to combine.

Bring the sauce to a gentle simmer over medium-low heat. Reduce heat to low and simmer, stirring occasionally, for 6–8 minutes until slightly thickened and glossy. Taste and adjust: add a pinch more sugar for sweetness, more vinegar for tang, or more chipotle for heat. Remove from heat and let cool slightly.

Reserve about 3 tablespoons of the sauce for finishing/serving. The rest can be used as a base for brushing while cooking or saved refrigerated for other uses.

Preheat a cast-iron skillet or heavy griddle over medium-high heat until very hot (about 4–5 minutes). If using a grill, preheat to high and oil the grates.

Toast buns

Butter the cut sides of the brioche buns. Place them butter-side down on the skillet or grill for 30–60 seconds until golden and lightly crisp. Remove and set aside.

Cook patties

Add the patties to the hot skillet (no additional oil needed if using 80/20 beef). Cook undisturbed for 3–4 minutes until a brown crust forms. Flip and immediately spoon about 1 tablespoon of the Q sauce onto each patty (or brush) and spread evenly. After flipping, cook another 2 minutes for medium-rare to medium; during the last 30–45 seconds, place a slice of cheddar on each patty and cover the pan (or close the grill lid) to melt the cheese.

Optional finish: after removing the patties from the heat, brush the top of each patty lightly with the reserved sauce or a bit of pickle brine to add tang and glossy sheen. Sprinkle a pinch of coarse sea salt over the melted cheese if desired.

Assemble the 'Q'

Place lettuce (if using) on the bottom bun, add the cheesy patty, top with 3 slices of dill pickle and a few rings of red onion. Spoon 1–2 tablespoons of extra Q sauce on the top bun and close the sandwich. Serve immediately.

Serve The 'Q' hot with extra Q sauce on the side. Pairs well with fries, potato chips, or a crisp slaw.