Camphouse Burger Recipe

In a small bowl combine mayonnaise, ketchup, Creole or Worcestershire sauce, hot sauce, chopped pickle or relish, smoked paprika, garlic powder, onion powder, lemon juice and salt. Whisk thoroughly until smooth. Taste and adjust seasoning (add more hot sauce or lemon if desired). Refrigerate at least 30 minutes to allow flavors to meld.

Heat a large skillet over medium-low heat and add butter or oil. Add the thinly sliced onion and stir to coat. Sprinkle sugar and salt over the onions to encourage browning.

Cook, stirring occasionally, for 20–30 minutes until onions are deep golden-brown and silky. If they begin to stick, add 1–2 tablespoons of water and scrape up browned bits. Remove from heat and keep warm.

Divide the ground chuck into four even portions and gently form into two slightly larger than bun-diameter patties (you want two patties per burger). Do not overwork the meat; press a shallow dimple in the center of each patty to reduce puffing.

Season both sides of patties evenly with kosher salt and freshly ground black pepper just before cooking.

Preheat a cast-iron skillet or griddle over medium-high heat. Add 1 tablespoon vegetable oil and let it shimmer.

Place the patties on the hot surface and cook for about 3–4 minutes per side for medium (adjust time for desired doneness). For a cheeseburger, in the last 30–45 seconds of cooking, lay a slice of cheddar on each patty and cover the pan briefly to melt.

Remove patties and let rest for 1–2 minutes.

While patties cook, split the brioche buns and spread softened butter on the cut sides. Toast the buns, buttered-side down, in a clean skillet or on the griddle over medium heat until golden, about 1–2 minutes.

Slice the tomato into 1/4-inch thick rounds and season lightly with salt.

To assemble each Camphouse Burger: Spread about 1 1/2 tablespoons of comeback sauce on the bottom bun. Place two cheddar-topped patties stacked on top of the sauce (two patties per sandwich). Top patties with a generous tablespoon of caramelized onions, 2 pickle slices, a tomato slice, and two lettuce leaves. Spread a thin layer (about 1 teaspoon) of comeback sauce on the top bun and place it on the burger.

Serve immediately with extra comeback sauce on the side if desired.