Sunday Burger Recipe
Grilled angus beef burger, lettuce tomato, onion, brioche bun, add cheddar +1, add bacon or pork roll +2.50.
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Ingredients
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Burger
Toppings & Build
Method
Burger
Prepare patties
Divide the 1 lb ground angus into four equal portions (about 4 oz each). Gently form each portion into a patty about 3/4-inch thick and slightly wider than the bun. Do not overwork the meat. Make a shallow dimple in the center of each patty with your thumb to reduce doming during cooking. Season both sides of each patty evenly with kosher salt and freshly ground black pepper.
Cook patties
Brush the grill grates lightly or add a thin film of neutral oil to the hot skillet. Place patties on the hot surface and cook without moving for 3–4 minutes until a dark sear forms. Flip once and cook 3–4 minutes more for medium doneness (adjust time ±1 minute for rarer or more well-done). If adding cheddar, place one slice on each patty about 1 minute before the end of cooking and cover the grill or skillet to melt the cheese.
Toast buns
While patties rest, spread 1/2 tbsp unsalted butter on cut sides of each brioche bun. Place buns buttered-side down on the grill or skillet for 30–60 seconds until golden and lightly crisp. Remove and keep warm.
Optional Bacon or Pork Roll
If using bacon: place the 8 bacon slices in a cold skillet and cook over medium heat, turning occasionally, until crisp (about 8–10 minutes). Transfer to paper towels to drain. If using pork roll (Taylor ham): heat a separate skillet over medium heat, add the 8 pork roll slices and cook 1–2 minutes per side until edges are browned and the meat is heated through. Keep warm.
Toppings & Build
Prepare vegetables
Wash and dry 4 leaves of green leaf lettuce. Slice the tomato into 4 even 1/4-inch rounds. Thinly slice 1/2 medium red onion into rings or half-rings.
Prepare sauce
In a small bowl, combine 1/2 cup mayonnaise, 2 tsp yellow mustard and 2 tsp ketchup. Stir until smooth. Taste and adjust seasoning with a pinch of salt and pepper if desired.
Assemble burgers
Spread about 1 tablespoon of the sauce on the bottom half of each toasted brioche bun. Place a lettuce leaf on the sauce, then a tomato slice, and a few onion rings. Set the cooked patty (cheese-side up if applicable) on top of the tomato. Add two slices of cooked bacon or two slices of pork roll if ordered. Spoon a little extra sauce on the top bun if desired and close the burger. Serve immediately.