Angus Burgers Recipe

Name: The Brass Tap - Highland Villages Angus Burgers Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb ground Angus beef (80/20); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 tbs Worcestershire sauce; 0.25 tsp garlic powder; 0.25 tsp onion powder; 1 tsp neutral oil (vegetable or canola); 4 each burger buns (brioche or sesame); 2 tbs unsalted butter, softened; 4 slices cheddar or American cheese slices; 0.5 each red onion, thinly sliced; 1 each tomato, 1/4-inch slices; 4 leaves iceberg lettuce leaves; 8 slices dill pickle slices; 0.25 cup mayonnaise; 2 tbs ketchup; 1 tsp yellow mustard; 1 tsp dill pickle relish; 1 tsp hot sauce (optional)

Inspired by The Brass Tap - Highland Village

Time35m

Serves4

Make Angus Burgers Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Burger Patties

1 lb ground Angus beef (80/20)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tbs Original Worcestershire Sauce

1/4 tsp Watkins garlic powder

1/4 tsp Onion powder

1 tsp neutral oil (vegetable or canola)

Buns & Toppings

4 each burger buns (brioche or sesame)

2 tbs unsalted butter, softened

4 slices cheddar or American cheese slices

1/2 each Red onion, thinly sliced

1 each tomato, 1/4-inch slices

4 leaves iceberg lettuce leaves

8 slices dill pickle slices

Sauce

1/4 cup Mayonnaise

2 tbs Ketchup

1 tsp yellow mustard

1 tsp dill pickle relish

1 tsp hot sauce (optional)

Method

Burger Patties

Mix and form patties

Place ground Angus beef in a large bowl. Sprinkle kosher salt, black pepper, garlic powder, and onion powder over the meat. Add Worcestershire sauce and the teaspoon of neutral oil. Gently fold ingredients together with your hands or a spatula until just combined—do not overwork. Divide into four equal portions (about 4 ounces each). Form each portion into a patty about 3/4-inch thick, making a shallow 1/2-inch-wide dimple in the center of each patty to help them cook flat.

Chill briefly (optional)

If you have time, place formed patties on a plate, cover, and refrigerate 15–20 minutes to help them hold shape while cooking. This step is optional but recommended.

Cook the patties

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (about 3–4 minutes). If grilling, preheat to medium-high. Add a light coat of oil to the pan. Place patties dimple-side up in the pan, leaving space between them. Cook without moving 3–4 minutes until a deep brown crust forms on the bottom. Flip once and cook 2–3 minutes more for medium (internal temperature ~140–145°F). In the last minute of cooking, place a slice of cheese on each patty and cover the pan or close the grill lid to melt the cheese. Adjust times for desired doneness.

Buns & Toppings

Prepare buns

Split buns and spread about 1/2 teaspoon softened butter on each cut side. Toast buttered buns in a skillet or on the grill over medium heat until golden brown, about 1–2 minutes per side. Remove and keep warm.

Prepare vegetables

While patties cook, separate and wash lettuce leaves, slice tomato into 1/4-inch rounds, and thinly slice red onion. Arrange pickles for assembly.

Assemble burgers

Spread about 1 tablespoon of the prepared sauce on the bottom bun. Place a lettuce leaf on top, then the warm cheese-topped Angus patty, a tomato slice, a few rings of red onion, and two pickle slices. Add more sauce to the top bun if desired and close the burger. Repeat for remaining burgers.

Sauce

Make the sauce

In a small bowl combine mayonnaise, ketchup, yellow mustard, dill pickle relish, and hot sauce (if using). Stir until smooth and taste; adjust seasoning with a pinch of salt or additional ketchup/mustard to preference. Refrigerate until ready to use.