Just A Local Burger Recipe

Form patties

Divide the 1 lb chuck & brisket blend into two equal portions (about 8 oz each). Gently form each portion into a loose ball then press into a 3/4-inch thick patty about the diameter of the bun. Do not overwork the meat. Make a shallow dimple in the center of each patty with your thumb to reduce doming while cooking. Season both sides generously with kosher salt and freshly ground black pepper.

Toast buns

Heat a skillet or griddle over medium heat. Spread 1 tablespoon softened butter across the cut sides of the brioche buns. Place buns buttered-side down on the hot surface and toast until golden, about 1–2 minutes. Remove and set aside, toasted side up.

Cook patties

Raise heat to medium-high and add a small neutral oil if your pan is dry. When the pan is very hot (a drop of water should sizzle), place the patties in the pan leaving space between them. Cook without pressing for 3–4 minutes until a brown crust forms. Flip and cook 3–4 minutes for medium doneness (internal temp ~145–150°F / 63–66°C) or longer for medium-well. If desired, during the last 30–45 seconds, lightly press a slice of cheese (optional) on the patty to melt. Remove patties and rest on a warm plate 2–3 minutes.

Slice the yellow onion into 1/4-inch rounds. Separate rings for raw topping or thinly slice for a bed under the patty. Slice the tomato into 1/4-inch rounds and season lightly with a pinch of salt. Shred or finely chop the iceberg lettuce if not already shredded. Have 3 pickle slices ready for each burger.

Optional quick caramelized onions: In the same pan used for the patties, lower heat to medium-low, add a drizzle of oil or a small knob of butter, add sliced onions, and cook slowly stirring occasionally until soft and golden, about 10–12 minutes. Season with a pinch of salt and remove when done.

Assemble burgers: Spread approximately 1–2 tablespoons Taps sauce on the bottom bun. Place shredded lettuce, then a cooked patty, add tomato slice, onion (raw or caramelized), and lay pickle slices on top. Spread a little more Taps sauce on the top bun and close the burger. Serve immediately.

Combine 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon apple cider vinegar, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1 teaspoon hot sauce (optional), and 1/4 teaspoon black pepper in a bowl. Whisk until smooth and taste — adjust salt, sweetness or heat to preference. Refrigerate at least 15 minutes to let flavors meld. Use about 1–2 tablespoons per burger; reserve the rest for dipping fries or extra on the side.

Prep potatoes

Peel (optional) and cut russet potatoes into 1/4- to 1/2-inch sticks for classic fries. Rinse the cut potatoes under cold water until the water runs clear to remove surface starch. Soak the fries in cold water for at least 20 minutes (or up to 2 hours) to make them crispier. Drain and pat completely dry with kitchen towels.

Fry

Heat neutral oil in a heavy pot or deep fryer to 325°F (160°C). Fry the potatoes in batches without crowding for 3–4 minutes until soft but not colored. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C). Return fries to the hot oil in batches and fry 2–3 minutes until golden and crisp. Remove, drain, then immediately season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper (adjust to taste).

If you prefer oven fries: toss dried potato sticks with 1–2 tablespoons oil, spread on a lined baking sheet, bake at 425°F (220°C) for 25–30 minutes flipping once until crisp and golden, then season.