Stony Plain Burger * Recipe

Combine mayonnaise, yellow mustard, Dijon, ketchup, diced pickle (or relish), smoked paprika, garlic powder, lemon juice, salt and black pepper in a small bowl. Whisk until smooth. Taste and adjust seasoning. Refrigerate at least 15 minutes to let flavors meld.

Slice the onion

Thinly slice the yellow onion into rings or half-rings so they’ll cook evenly.

Heat a 10-inch skillet over medium heat. Add butter and olive oil. When butter melts and begins to foam, add the sliced onions and a pinch of salt (from ingredients). Stir to coat.

Cook the onions, stirring every 2–3 minutes. After 8–10 minutes they will be soft and starting to brown at the edges. Add brown sugar and continue cooking over medium-low heat, stirring occasionally, until deep golden and jammy, about 10–12 more minutes.

Stir in the balsamic vinegar, scrape up any browned bits, cook 30–60 seconds more. Remove from heat and keep warm. These caramelized onions will be used on the burgers.

Divide the ground chuck into two equal portions (about 10 oz / 280 g each). Gently form each portion into a loose ball then flatten into a patty about 3/4-inch thick and slightly wider than the bun. Do not overwork the meat.

Make a shallow dimple in the center of each patty with your thumb to minimize puffing while cooking.

Season both sides of each patty with kosher salt and freshly ground black pepper. Brush or rub Worcestershire sauce on the top side of each patty.

Heat a cast-iron skillet or griddle over medium-high heat until very hot. Add the vegetable oil and spread to coat. Place patties in the pan, dimple-side up, and cook without moving for 3–4 minutes until a deep brown crust forms.

Flip the patties and immediately top each with a slice of cheddar cheese. Cook another 3–4 minutes for medium doneness (internal temperature ~ 140–145°F / 60–63°C). Cook longer if you prefer medium-well.

Remove patties to a plate and tent loosely with foil to rest for 3–5 minutes.

While patties rest, split the brioche buns and butter the cut sides lightly. Toast cut sides in a clean skillet or on the griddle over medium heat until golden, about 1–2 minutes.

Spread about 1 tablespoon of Stony Plain Sauce on the bottom half of each toasted bun.

Place a lettuce leaf on each sauced bottom bun, then add two slices of tomato, followed by the rested cheeseburger patty.

Top each patty with 2–3 tablespoons of the caramelized onion relish, then add 3 pickle slices (or to taste). Spread another tablespoon of sauce on the top bun and place it on the burger.

Serve immediately with your choice of sides.