Classic Cork Burger Recipe

Form patties

Divide the 1 lb ground Angus into two equal portions (approx. 8 oz each). Gently form each portion into a round patty about 3/4–1 inch thick and slightly wider than the bun. Do not overwork the meat. Press a shallow dimple in the center of each patty with your thumb to reduce dome formation during cooking.

Season

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

Split the brioche buns and spread about 1 tsp softened butter on each cut side. Heat a large skillet or griddle over medium heat. Add the buns cut-side down and toast until golden brown, about 1–2 minutes. Remove and set aside, keeping warm.

While buns toast, core the tomato and slice into 1/4-inch thick rounds (yield about 4 slices). Peel and slice the red onion into thin rings. Pick 2 leaves of romaine per burger, rinse and pat dry. Have the dill pickle slices ready. If using mayonnaise and mustard, mix or portion them now.

Heat a heavy skillet or griddle over medium-high heat until hot. Add 1 tablespoon neutral oil and swirl to coat. Add the patties and cook undisturbed for 3–4 minutes to develop a crust.

Flip the patties and cook 3–4 more minutes for medium doneness (internal temp ~140–145°F / 60–63°C). During the final 60–90 seconds of cooking, place one slice of sharp cheddar on each patty and cover the pan with a lid (or tent with foil) to melt the cheese.

On the bottom half of each toasted brioche bun, spread 1 teaspoon mayonnaise and 1/2 teaspoon mustard (or to taste). Place two romaine leaves on each bottom bun to create a barrier and add crunch.

Place the cheese-topped Angus patty on the romaine. Top with 2–3 tomato slices (season tomato with a tiny pinch of salt if desired), a few thin red onion rings, and three dill pickle slices.

Cap with the top brioche bun. Press gently, slice in half if serving, and serve immediately.