Stk Cheeseburger* Recipe

In a small bowl combine mayonnaise, ketchup, yellow mustard, dill pickle relish, Worcestershire sauce and a dash of hot sauce. Whisk until uniform. Taste and adjust (more relish for tang, more ketchup for sweetness). Refrigerate while you prepare the burger.

Slice the tomato into 1/4-inch thick slices (you will need about 2 slices for two burgers). Separate and dry lettuce leaves. Thinly slice the red onion into rings; if you prefer milder onion, soak rings in cold water for 5 minutes and drain.

Spread butter on the cut faces of the buns. Heat a skillet or griddle over medium heat and toast buttered bun faces until golden, about 1–2 minutes. Set toasted buns aside, cut-sides up.

Divide the 1 lb ground beef into two equal portions (about 8 oz each) for two generous patties. Form each portion into a loose ball and then flatten to a patty about 3/4-inch thick and slightly larger than the bun. Don't overwork the meat; handle just enough to bind.

Season both sides of each patty evenly with kosher salt and freshly ground black pepper.

Heat a heavy skillet or griddle over medium-high heat until very hot. Add 1 tablespoon neutral oil and swirl to coat.

Place patties on the hot surface. For medium doneness, cook without moving 3–4 minutes on the first side until a brown crust forms. Flip and cook 2–3 minutes on the second side.

During the last 60–90 seconds of cooking, place two slices of American cheese on each patty and cover the pan briefly (or add a lid) to melt the cheese evenly.

Bacon: In a separate skillet over medium heat, cook bacon until crisp, about 5–7 minutes, turning occasionally. Drain on paper towels. (Charge +$3 for bacon.)

Fried egg: In the bacon skillet (or same griddle), reduce heat to medium-low, add a little oil or butter and crack in an egg. Fry to desired doneness: sunny-side up about 2–3 minutes until whites set but yolk still runny. Season with a pinch of salt and pepper. (Charge +$3 for egg.)

Sautéed onions & jalapeños: Add 1 teaspoon oil to a skillet over medium heat. Add sliced yellow onion and sliced jalapeño, cook, stirring occasionally, until onions are soft and translucent and edges begin to caramelize, about 6–8 minutes. Season lightly with salt. (Charge +$3 for this combo.)

Spread approximately 1 tablespoon (or desired amount) of STK special sauce on the bottom bun.

Place a lettuce leaf on the sauce, then set a cheese-topped beef patty on the lettuce.

Top the patty with tomato slice(s), onion rings, and 3 pickle slices. If adding bacon, egg, or sautéed onions & jalapeños, layer them now in the desired order (bacon first, then egg, then sautéed mix).

Spread a little sauce on the top bun if desired, place the top bun on the assembled burger.

Serve immediately with potato chips on the side.

This recipe yields two patties / two medium burgers. For the STK style add-ons, note the incremental pricing: bacon +$3, fried egg +$3, sautéed onions & jalapeños +$3, or the works (all add-ons) +$7. Adjust cooking times slightly for thicker patties or preferred doneness.