Sterling Burger Recipe

Caramelize onions

Heat a large skillet over medium heat and add butter and olive oil. Once melted and shimmering, add the thinly sliced onions and a pinch of kosher salt. Cook, stirring every 2–3 minutes, until onions begin to soften, about 8–10 minutes.

Lower heat to medium-low and continue to cook, stirring occasionally, until onions are deep golden brown and very soft, about 20–25 more minutes. If the pan begins to stick or onions look dry, add up to the listed water, 1 tablespoon at a time, to deglaze.

Stir in brown sugar, apple cider vinegar, and balsamic vinegar. Cook another 2–3 minutes until jammy and slightly reduced. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Taste and adjust acidity or sweetness if needed. Remove from heat and set aside to cool slightly.

Proof yeast

In a small bowl, combine warm milk (110°F), sugar, and active dry yeast. Stir and let sit until foamy, about 5–8 minutes.

In a large bowl or stand mixer fitted with the dough hook, combine flour and salt. Add the foamy yeast mixture, softened butter, and one whole egg. Mix on low until ingredients come together, then increase speed and knead for 6–8 minutes until the dough is smooth and slightly tacky. If dough is too sticky, add flour 1 tablespoon at a time.

Fold in 1 tablespoon of benne seeds during the last minute of kneading so seeds are incorporated but not crushed. Form the dough into a ball.

Place dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 1 to 1¼ hours.

Punch down the dough and divide into 4 equal pieces (about 120–140 g each). Shape each into a smooth ball and place on a parchment-lined baking sheet, spaced apart. Cover and let rise until puffy and nearly doubled, about 40–50 minutes.

Preheat oven to 375°F (190°C). Brush tops with egg wash (1 egg + 1 tsp water) and sprinkle remaining 1 tablespoon benne seeds on top of each bun. Bake 15–18 minutes until golden brown and internal temperature reaches about 190°F (88°C). Remove and cool on a rack.

Form patties

Divide ground beef into 4 equal portions (about 4 oz/113 g each). Form into loose, slightly wider-than-bun patties about 3/4" thick. Press a shallow dimple in the center of each patty with your thumb to help even cooking. Season both sides with kosher salt and freshly ground black pepper just before cooking.

Heat a heavy skillet or griddle over medium-high heat and add the neutral oil. When shimmering, add patties (do not overcrowd). Cook without moving for 3–4 minutes until a brown crust forms. Flip and immediately place a slice of gruyere on each patty. Cook another 2–3 minutes for medium (adjust time for desired doneness) until cheese is melted and patties reach desired internal temperature.

Remove patties to a plate and tent loosely with foil to rest for 3–5 minutes.

Toast sourdough: Heat a skillet or griddle over medium and add 2 tbs unsalted butter. When butter is melted and foaming, toast sourdough slices until golden brown on both sides. Alternatively, toast in a toaster and butter each slice.

Spread: Evenly spread about 1–2 tablespoons of the burger spread on the bottom bun (benne seed milk bun).

Layer: Place butter lettuce on the bottom bun, add a tomato slice (season tomato with a pinch of salt and pepper), then place the rested gruyere-topped beef patty on top of the tomato.

Top with a generous spoonful (about 1–2 tablespoons) of warm sourdough onion jam. Finish with the toasted sourdough slice or the top benne seed milk bun, depending on presentation. If serving open-faced on sourdough toast, place onion jam beneath the patty so it warms; if serving in bun, place jam on top of the patty under the bun crown.

Serve immediately with extra onion jam on the side if desired.