Cheese Burger Recipe

In a small bowl combine mayonnaise, grated garlic, lemon juice, Dijon mustard, salt, and black pepper. Whisk until smooth. Taste and adjust seasoning. Chill in refrigerator while preparing burgers. (Make ahead and keep covered up to 3 days.)

Divide the 1 lb ground Angus into four equal portions (approximately 4 oz each). Gently form each portion into a loosely packed patty about 3½ inches in diameter and roughly ¾-inch thick. Make a slight indentation in the center of each patty with your thumb to reduce doming while cooking.

Season both sides of each patty with coarse salt and freshly ground black pepper just before cooking.

Heat a cast-iron skillet or griddle over medium-high heat until very hot. Add the vegetable oil and spread to coat.

Place patties on the hot surface (do not overcrowd). Cook for 3 minutes without moving to develop a crust. Flip and immediately place a slice of cheddar on each patty. Cook another 2–3 minutes for medium-rare to medium (internal temp ~130–140°F). For medium-well, cook 3–4 minutes more. If using a lid, cover briefly after adding cheese to help it melt.

Remove patties to a plate and tent loosely with foil to rest for 2–3 minutes.

If adding bacon, cook 8 slices in a skillet over medium heat or in a 400°F (200°C) oven on a baking sheet until crisp (about 10–15 minutes in the oven or 6–8 minutes in skillet). Drain on paper towels. Keep warm.

Halve the brioche buns. Spread butter on cut sides. Toast buttered buns on the griddle or in a skillet over medium heat until golden brown, about 1–2 minutes. Remove and keep warm.

Slice the tomato into 4 even slices.

To assemble each burger: spread about 1 tablespoon burger sauce on the bottom bun, then place a lettuce leaf, a tomato slice, and 1–2 tablespoons house pickles (adjust to taste). Place the rested hot patty with melted cheddar on top. Add 1–2 strips of cooked bacon if using. Spread about 1 tablespoon garlic aioli on the top bun and close the sandwich.

Serve immediately with fries or a side of choice.