Shuck Burger Recipe

1. Make Dijonnaise (if not using store-bought)

In a small bowl whisk together 1/4 cup mayonnaise, 1 tablespoon Dijon mustard, 1/2 teaspoon lemon juice and 1/4 teaspoon sugar (optional) until smooth. Taste and adjust seasoning. Set aside chilled.

2. Slice the tomato into 1/4-inch thick rounds (about 8 slices from one large tomato). Pat the slices dry with paper towel to avoid soggy buns.

3. Separate and wash lettuce leaves; dry thoroughly and refrigerate on paper towel until ready to assemble.

4. Cut pickles into slices if not pre-sliced; set aside.

5. Heat a skillet or griddle over medium heat. Lay bacon strips in a single layer and cook, turning occasionally, until crisp and browned, about 8–10 minutes depending on thickness.

6. Transfer cooked bacon to a paper towel-lined plate to drain. When cool, halve the strips crosswise (so two pieces per strip) so they fit on burgers.

7. Divide 1 lb ground beef into four equal portions (about 4 oz each). Gently form each portion into a patty about 3.5 inches across and 1/2 inch thick. Make a shallow indentation in the center of each patty with your thumb to prevent doming.

8. Season both sides of each patty with salt and black pepper just before cooking.

9. Heat a heavy skillet or griddle over medium-high heat and add a thin film of oil or heat until smoking point is near. Place patties on the hot surface and cook undisturbed for 3 minutes, then flip.

10. After flipping, place 1 oz (approx. 1 slice) of cheddar on each patty and cook another 2–3 minutes for medium doneness (adjust time for preferred doneness). If necessary, cover pan briefly (30–45 seconds) to help cheese melt.

11. While patties are resting (1–2 minutes), spread softened butter on cut sides of 4 buns. On a separate skillet or same griddle, toast buns cut-side down over medium heat until golden, about 60–90 seconds.

12. Assemble burgers: Spread about 1 tablespoon Dijonnaise on the bottom bun, add 2 lettuce leaves, place the cheeseburger patty, add two halved bacon strips, top with 2 pickle slices and 1–2 tomato slices. Spread another tablespoon of Dijonnaise on the top bun and close.

13. Serve immediately with extra pickles or fries on the side.