The Grove Burger Recipe

Make the sauce

In a small bowl combine mayonnaise, ketchup, Dijon mustard, sweet pickle relish, garlic powder, smoked paprika, lemon juice and salt. Whisk until smooth and taste; adjust salt or lemon to balance. Refrigerate while you prepare the burger (can be made up to 24 hours ahead).

Slice the tomato into 3–4 mm (1/8–1/4 in) thick slices; you will need 2 slices. Peel and cut the red onion into very thin rings; separate into rings. Rinse and pat dry lettuce leaves. Lightly butter the cut sides of the brioche buns with the softened unsalted butter (reserve optional butter if using for finishing).

Preheat a heavy skillet or cast-iron pan over medium-high heat for 4–5 minutes until hot. If using a grill, preheat to medium-high.

Divide the ground chuck into two equal portions (about 8 oz / 225 g each). Gently form each portion into a patty about 3/4 to 1 inch thick and slightly wider than the buns. Do not overwork the meat—handle lightly to keep texture tender.

Make a shallow dimple in the center of each patty with your thumb to reduce doming while cooking. Brush both sides lightly with neutral oil. Season both sides evenly with kosher salt and freshly ground black pepper (about 1/2 tsp pepper divided) and brush the top of each patty with 1/4 tsp Worcestershire sauce (divide the 1/2 tbs between the two).

Place patties in the hot skillet (or on the grill). Cook without moving for 3–4 minutes until a brown crust forms. Flip and cook the second side 3–4 minutes for medium doneness (internal temperature about 140–145°F / 60–63°C). Adjust time ±1 minute for rarer or more well done.

About 1 minute before the patties are done, place a slice of sharp cheddar on each patty and cover the pan (or close the grill lid) to melt cheese for approximately 30–60 seconds.

While cheese is melting, place buttered buns cut-side down in a separate dry skillet over medium heat or on the grill. Toast until golden, 1–2 minutes. If using optional finishing butter, lightly brush warm bun tops with it after toasting.

To assemble each burger: spread about 1.5 tablespoons of house sauce on the bottom bun. Place lettuce leaf on the sauce, add the cheeseburger patty, top with 2 tomato slices, 3 pickle slices, and a few onion rings (to taste). Spread additional sauce on the top bun and crown the burger. If you like heat, add a few drops of hot sauce before closing.

Serve immediately while hot with your choice of side (fries, chips or salad). Leftover sauce can be refrigerated up to 3 days.