Name: Surf Citys Cheeseburger Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb ground beef (80/20); 1 tsp kosher salt; 0.5 tsp black pepper; 1 tbs vegetable oil (for griddle or pan); 4 each potato burger buns; 2 tbs unsalted butter (softened); 4 each American cheese slices; 1 cup iceberg lettuce (sliced or torn); 1 each tomato (ripe, 1/2-inch slices); 0.25 each red onion (thinly sliced); 8 each dill pickle slices; 0.5 cups mayonnaise; 2 tbs ketchup; 1 tsp Dijon mustard; 1 tbs sweet pickle relish; 0.5 tsp Worcestershire sauce; 0.25 tsp garlic powder; 0.25 tsp paprika; 0.25 tsp hot sauce (optional); 0.25 tsp salt; 0.125 tsp black pepper

Method

Surf Sauce

Make the surf sauce first so flavors meld. In a small bowl combine mayonnaise, ketchup, Dijon mustard, sweet pickle relish, Worcestershire sauce, garlic powder, paprika, hot sauce (if using), salt and black pepper. Whisk until smooth, taste and adjust seasoning. Refrigerate while you prepare the burgers (can be made up to 24 hours ahead).

Buns & Toppings Preparation

Slice the potato buns if not pre-sliced. Spread about 1/2 tbs softened butter on the cut face of each bun top and bottom.

Preheat a large skillet or griddle over medium heat. Toast buttered buns, buttered-side down, until golden brown, 1–2 minutes. Remove and keep warm.

Wash and dry lettuce. Slice tomato into 1/2-inch rounds and thinly slice the red onion. Set out dill pickle slices.

Burger Patties & Cooking

Divide ground beef into 4 equal portions (about 4 oz each) and gently form into patties slightly wider than the buns, about 3/4-inch thick. Handle the meat lightly; do not overwork. Press a shallow dimple in the center of each patty with your thumb to encourage even cooking.

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

Add 1 tbs vegetable oil to the preheated skillet or griddle and swirl to coat. Place patties on the hot surface, leaving space between them. Cook undisturbed for 3–4 minutes until a brown crust forms on the bottom.

Flip the patties and cook another 2–3 minutes for medium (internal temp about 160°F / 71°C for well-done depending on preference). Adjust time +/- for desired doneness.

About 30–45 seconds before removing from the heat, place a slice of American cheese (or your chosen cheese: cheddar, pepper jack, or Swiss) on each patty. Cover the pan briefly with a lid to melt the cheese, about 30–45 seconds.

Assembly

Spread 1–2 tbs of the surf sauce on the bottom half of each toasted potato bun.

Place a small handful (about 1/4 cup) of lettuce on the sauced bun, top with a slice of tomato and a couple of red onion rings.

Set the cheeseburger patty on top of the tomato, add 2 pickle slices, and spoon an additional teaspoon of surf sauce over the cheese if desired.

Cap with the top bun and press together gently. Serve immediately with fries, chips, or a side salad.