Divide the ground chuck into two equal portions (approximately 8 oz each). Lightly form each portion into a 3/4-inch thick patty, making a shallow 1/2-inch-wide thumb indentation in the center of each patty to reduce puffing while cooking. Sprinkle both sides of each patty evenly with kosher salt and freshly ground black pepper. Brush or toss each patty with 1/2 tablespoon Worcestershire sauce total (divide evenly) so the flavor is distributed.

Let the formed patties rest at room temperature for 10 minutes while you prepare toppings and preheat your cooking surface. This helps them cook evenly.

Preheat a heavy skillet or griddle over medium-high heat. Add 1 teaspoon vegetable oil and swirl to coat. When the oil is shimmering and the surface is hot (but not smoking), place the patties on the skillet, indentation side up.

Cook the patties without moving for 3-4 minutes until a deep brown crust forms on the bottom. Flip and cook the second side 2-3 minutes for medium-rare to medium (adjust time +/- for desired doneness).

About 1 minute before the patties are done, place a slice of sharp cheddar on each patty. Cover the skillet with a lid or tent with foil for 30-60 seconds to help the cheese melt. Remove from heat and let the patties rest for 2 minutes.

Buns & Spread

While the patties rest, split the brioche buns and spread softened butter on the cut sides. Place the buns, buttered side down, on the hot skillet or griddle and toast 30–60 seconds until golden brown. Remove and set aside.

Make the Club Spread

In a small bowl combine mayonnaise (3 tbs), Dijon mustard (1 tsp) and ketchup (1 tbsp). Stir until smooth. Taste and adjust (add a pinch of salt or more mustard/ketchup to preference).

Liberally spread the mayo-Dijon-ketchup mixture on both toasted bun halves (top and bottom).

Cheese & Toppings

Cook the bacon: In a separate skillet over medium heat, place the 4 bacon strips and cook until crisp, turning occasionally, about 6–8 minutes depending on thickness. Transfer to a paper towel-lined plate to drain and keep warm.

Prepare produce: While bacon cooks, wash and dry lettuce leaves. Slice the tomato into 1/4-inch rounds (use 2-3 slices per burger). Thinly slice the red onion into rings and separate. Have 4 pickle slices ready for each burger (8 total).

Assemble the Club Burger: On the bottom bun (spread side up) place 2 lettuce leaves. Add the hot cheese-topped patty. Top the patty with 2 bacon strips (arrange so they slightly overlap), then 2 tomato slices, a few red onion rings (to taste), and 4 pickle slices. Add the second patty on top if you want a double-stack club style (note: recipe above makes two single patties—if you want a double burger, cook two patties per sandwich). Finish with the top bun (spread side down).

If building a double-stack club (patty-patty-bacon), be sure to place lettuce between bun and bottom patty to keep bun from getting soggy and to provide structure.

Optional / Finishing

Serve each Club Burger immediately with a pickle spear and fries or chips on the side.

If not serving right away, wrap loosely in foil and keep in a warm oven at 200°F (95°C) for up to 10–15 minutes to keep warm without overcooking.