Backyard Burger Recipe

Make Sauce

In a small bowl, combine 1/4 cup mayonnaise, 2 tbsp ketchup, 1/2 tsp smoked paprika, 1/2 tsp Dijon mustard, 1/4 tsp hot sauce (if using), 1/2 tsp lemon juice, 1/8 tsp salt and a pinch (1/16 tsp) black pepper. Whisk until smooth. Taste and adjust seasoning. Refrigerate while you prepare the rest (can be made up to 1 day ahead).

Shred iceberg lettuce and place in a small bowl; keep chilled. Thinly slice 1/4 red onion into rings and separate. Slice the roma tomato into 4 thin rounds. Set aside 6 dill pickle chips.

Split the burger buns and spread a thin layer of softened butter on cut sides. Heat a skillet or grill over medium-high heat and toast the buns, buttered side down, until golden (about 30–60 seconds). Remove and set aside.

Divide 1 lb ground beef into two equal portions (approx. 8 oz each). Gently form each into a patty about 3/4" thick and slightly wider than the bun. Avoid overworking the meat. Make a shallow dimple in the center of each patty with your thumb to prevent doming.

Season both sides of each patty with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper (adjust proportionally if making more patties). Brush or rub the cooking surface with 1 tbsp vegetable oil. Place patties on the hot grill or skillet and cook for 3–4 minutes without moving, until a brown crust forms.

Flip the patties and cook another 3 minutes for medium (internal temp ~145–155°F / 63–68°C). Place a slice of aged white cheddar on each patty during the last 1 minute of cooking and cover the pan or close the grill lid to melt the cheese. If using bacon, cook separately until crisp and drain on paper towel.

Spread about 1 to 1 1/2 tbsp Red Remy Sauce on the bottom half of each toasted bun.

Place the cheddar-topped patty on the sauce. Top patties with shredded iceberg lettuce (about 1/2 cup per burger), 3–4 slices of roma tomato, several rings of red onion (to taste), and 3 dill pickle chips each. If adding bacon, place 1–2 slices on top of the cheese before the veggies.

Spread a small amount of Red Remy Sauce on the top bun, close the burger, press gently to compact, and serve immediately.

Serve with fries or a side salad. Leftover sauce will keep refrigerated up to 5 days. For crispier buns, toast longer or use a panini press. Adjust salt and pepper to taste.