Classic Palace Burger Recipe

Prepare onions

Peel the onions and cut them in half lengthwise, then slice each half into thin (1/8-inch) half-moons.

Heat a large skillet over medium-low heat. Add olive oil and butter and let the butter melt.

Add sliced onions, sprinkle with 1/4 tsp salt and 1/2 tsp sugar. Stir to coat. Cook, stirring every 3–5 minutes, adjusting heat so onions gently sizzle but do not burn. This will take 25–35 minutes for deep golden brown caramelization.

When onions are soft and richly browned, add 1 tsp balsamic vinegar (optional) and stir to deglaze the pan. Taste and adjust seasoning. Remove from heat and keep warm.

In a small bowl combine 1/2 cup mayonnaise, 2 tbs ketchup, 1 tsp Dijon mustard, 1 tbs sweet pickle relish, 1/2 tsp apple cider vinegar, 1/4 tsp smoked paprika, 1/8 tsp garlic powder, 1/8 tsp salt and a pinch (1/16 tsp) black pepper.

Whisk until smooth and chill in the refrigerator for at least 10 minutes to allow flavors to meld. Taste and adjust sweetness or acidity if desired.

Divide 1 lb ground beef into four equal portions (about 4 oz each). Gently form into patties about 3.5–4 inches in diameter and roughly 3/4 inch thick. Do not overwork the meat.

Make a shallow dimple in the center of each patty with your thumb to help prevent doming during cooking.

Season both sides of each patty with 1/4 tsp kosher salt and a light grind of black pepper (totaling 1 tsp salt and 1/2 tsp pepper across all patties). Sprinkle 1 tsp Worcestershire sauce evenly across the patties or mix lightly into each before forming if preferred.

Heat a heavy skillet or griddle over medium-high heat and add 1 tbs vegetable oil. When shimmering, add patties (work in batches if necessary). Cook undisturbed for 3–4 minutes until a deep brown crust forms.

Flip patties and cook 2–3 minutes for medium-rare to medium depending on thickness. If using cheese, place a slice on each patty in the last 1 minute of cooking and cover the pan to melt.

Remove patties to a plate and let rest for 3–4 minutes while you prepare buns and assemble. Resting helps juices redistribute.

Slice brioche buns in half. Spread softened butter on cut sides (about 1/2 tbs per half).

Heat a clean skillet or griddle over medium heat. Toast buttered cut sides face down for 1–2 minutes until golden and slightly crisp. Remove and keep warm.

Slice the tomato into 4 even slices. Lightly season each tomato slice with 1/8 tsp salt and a small grind of black pepper.

Place a lettuce leaf on each bottom bun. Top with the rested burger patty (with cheese if using), 2–3 tbs caramelized onions, a tomato slice, 1–2 pickle slices if desired, and 1–2 tbs secret sauce on the top bun.

Assemble the burger by placing the sauced top bun over the stacked ingredients, pressing gently to secure. Serve immediately.