Bohemian Burger Recipe

Form and season patties

Divide the 1/2 lb ground Angus blend into a single patty (or two smaller if preferred). Gently form into a round patty about 3/4 inch thick with a slight depression in the center to prevent doming. Sprinkle both sides evenly with 3/4 tsp kosher salt and 1/2 tsp freshly ground black pepper. Lightly brush or sprinkle 1/2 tbsp Worcestershire sauce on one side and gently pat it in.

Preheat skillet or grill

Heat a cast-iron skillet or heavy griddle over medium-high heat until shimmering (about 3–4 minutes). If using a grill, preheat to medium-high and clean the grates.

Cook patties

Brush the skillet or grates with 1 tsp neutral oil. Place the patty in the hot skillet and cook undisturbed for 3–4 minutes until a brown crust forms. Flip and cook another 3–4 minutes for medium doneness (internal temperature ~140–145°F / 60–63°C). In the last 60 seconds of cooking, place 1 slice mild white cheddar on top and cover the pan or close the grill lid to melt.

Rest

Remove the patty to a plate and tent loosely with foil. Rest 3–5 minutes so juices redistribute.

Prepare buns

Split 1 buttery burger bun and spread 1/2 tbsp softened unsalted butter on each cut side. Toast buttered sides on the hot skillet or grill for 30–45 seconds until golden and fragrant.

Assemble condiments

Spread 1 tbsp garlic aioli on the bottom bun and 1/2 tsp grainy mustard on the top bun (or adjust to taste).

Build the burger

Place the rested cheeseburger patty on the aioli-spread bottom bun. Top with 1 leaf of lettuce, 2 slices beefsteak tomato, 3 slices red onion, and 4 dill pickle chips. Add optional bacon (2 slices) or sautéed mushrooms/caramelized onions if using. Cap with the mustard-spread top bun.

Serve

Serve immediately with fries or a side salad. Provide condiments on the side if desired.