The Grove Burger Recipe

Activate yeast & combine wet

In a small bowl, whisk warm milk (about 100–110°F / 38–43°C) with sugar and instant yeast. Let sit 5 minutes until foamy. In a larger bowl, combine mashed potato, softened butter, 1 egg, and sliced scallions; mix until smooth.

Make dough

Add the foamy yeast mixture to the potato mixture. Gradually stir in the flour and 1/2 tsp kosher salt until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead about 8–10 minutes until smooth and elastic. (Alternatively, use a stand mixer with dough hook on medium for 5–7 minutes.) Dough should be slightly tacky but not sticky; add up to 1 tbsp flour if necessary.

First rise

Place dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm spot until doubled, about 45–60 minutes.

Shape buns

Punch down dough gently, divide into 4 equal pieces (for 4 buns). Shape each into a tight round, place on a parchment-lined baking sheet about 2 inches apart. Cover and let rise until puffy, about 25–30 minutes.

Egg wash & bake

Preheat oven to 375°F (190°C). Beat the remaining egg for egg wash and gently brush tops. Sprinkle optional sesame seeds or coarse salt. Bake for 15–18 minutes, until golden brown and internal temperature reaches ~190°F (88°C). Remove to a rack and cool completely before slicing.

Form patties

Divide 1 lb ground beef into two equal portions (about 8 oz / 225 g each) for two larger burgers. Gently form into round patties slightly wider than buns, about 3/4-inch thick. Avoid overworking the meat. Make a shallow dimple in the center of each patty with your thumb to reduce doming while cooking.

Season

Just before cooking, season both sides of each patty with 1/2 tsp kosher salt and 1/4 tsp black pepper (divide amounts listed in ingredients). If using, brush or sprinkle 1/2 tbs Worcestershire sauce over each patty.

Prep toppings

Slice tomato into 1/2-inch rounds and slice onion thinly. Tear or trim lettuce leaves to bun size. Set out 2 slices Cheddar per burger and portion 1 tablespoon mayo per assembled burger (ingredients list uses 2 tbs total for two burgers).

Cook patties

Heat a cast-iron skillet or heavy pan over medium-high heat and add 1 tsp neutral oil. When oil is shimmering, add patties. Cook undisturbed 3–4 minutes until a brown crust forms. Flip and immediately place Cheddar slice(s) on the patties; cook another 3–4 minutes for medium (adjust time for desired doneness). Internal temperature should be 160°F (71°C) for well done, 145°F (63°C) for medium-rare (use caution with ground beef). Remove cooked patties to a plate and tent loosely with foil to rest 3–5 minutes.

Slice potato-scallion buns in half horizontally. Spread about 1 tablespoon mayo on the bottom half of each bun.

Place a lettuce leaf on the mayo, then add the resting cheddar-topped beef patty.

Top the patty with 1–2 slices of tomato and a few rings of onion (to taste). Add the top bun and press lightly to set.

Serve immediately with fries or a side salad.