Farmer's Burger® Recipe

Form the Patty

Divide and shape 0.5 lb of ground beef into a single round patty about 3/4–1 inch thick, slightly wider than the bun to account for shrinkage. Do not overwork the meat. Make a shallow dimple in the center with your thumb to help it cook evenly.

Season

Season both sides of the patty with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper just before cooking.

Cook Bacon

In a skillet over medium heat, cook 4 slices of hickory-smoked bacon until crisp, about 6–8 minutes, flipping as needed. Transfer bacon to a paper towel-lined plate to drain. Reserve 1 tsp of bacon fat in the pan if desired for extra flavor (optional).

Fire-Grill or Pan-Sear Patty

Preheat a grill or heavy skillet to high heat (about 450–500°F / hot). If using a skillet, add the reserved bacon fat or a light brush of neutral oil. Place the patty on the hot surface and cook undisturbed for 3–4 minutes to form a crust. Flip and cook another 3–4 minutes for medium doneness (internal temp ~160°F for a well-done 100% beef patty per food-safety guidelines). Adjust time if you prefer doneness different from medium-well.

Melt Cheese

During the final minute of cooking, place 2 slices of American cheese over the patty. Cover the grill or pan with a lid or tent with foil for 30–60 seconds to melt the cheese.

Toast the Bun

While the patty rests for 2–3 minutes, spread 1 tbsp unsalted butter on the cut sides of the brioche bun. Toast buttered sides on the grill or in a skillet over medium heat until golden, about 1–2 minutes.

Assemble Burger

Spread a generous portion of the 1000 island dressing (see dressing section) on both the top and bottom toasted bun halves. Place a lettuce leaf on the bottom bun, add the cheese-topped patty, top with 2 slices tomato, 3 pickle slices, the crisp bacon (stacked or crisscrossed), and sprinkle 2 tbsp diced yellow onion. Cap with the top bun.

Prepare the lettuce by rinsing and patting dry one large leaf; remove excess water so the bun doesn't get soggy. Slice tomato into two 1/4-inch thick slices. Slice dill pickles into 3 even slices. Dice the yellow onion finely and use approximately 2 tablespoons. All produce should be prepped before cooking the patty so assembly is quick.

In a small bowl, whisk together 1/4 cup mayonnaise, 2 tbsp ketchup, 1 tbsp sweet pickle relish, 1/2 tsp white vinegar, 1/4 tsp granulated sugar, 1/4 tsp Worcestershire sauce, 1/8 tsp salt, and a pinch (1/16 tsp) of freshly ground black pepper until smooth. Taste and adjust seasoning or sweetness as desired. Refrigerate for at least 15 minutes to let flavors meld. This yields about 1/3 cup of dressing—enough for this burger and extra for serving.