The Hudson Club Recipe

Cook bacon

Place bacon slices in a cold skillet in a single layer. Turn heat to medium and cook, flipping occasionally, until crisp and browned, 8–12 minutes. Transfer to a paper-towel-lined plate to drain. Reserve 1 tablespoon of bacon fat, discarding the rest or saving for another use.

Make bacon jam

Chop 4 of the cooked bacon slices finely. In the same skillet, add 1 tbsp butter and 1 tsp olive oil over medium heat. Add the finely diced onion and cook, stirring occasionally, until translucent and beginning to caramelize, about 10 minutes. Stir in brown sugar and continue to cook 1–2 minutes until it begins to melt. Add apple cider vinegar and maple syrup, scrape up any browned bits, then stir in chopped bacon and black pepper. Reduce heat to low and simmer, stirring, until mixture is jammy, 3–5 minutes. Remove from heat and set aside. Reserve the remaining whole bacon slices for layering on the finished burgers.

Whisk together mayonnaise, minced garlic, Dijon mustard, lemon juice, Worcestershire sauce and hot sauce (if using) in a small bowl. Taste and adjust seasoning with salt and pepper to taste. Refrigerate until assembly.

Form patties

Divide the ground chuck into 4 equal portions (about 4 oz each). Gently form into patties about 3⁄4" thick and slightly wider than the buns. Avoid overworking the meat. Make a shallow dimple in the center of each patty with your thumb to help them cook evenly.

Season

Just before cooking, season both sides of each patty with kosher salt and freshly ground black pepper.

Cook patties

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1 tbsp butter and swirl to coat. Add patties (do not overcrowd; cook in batches if needed). Cook for 3–4 minutes on the first side without moving until a brown crust forms. Flip and immediately top each patty with 1 oz of sliced cheddar. Cook another 3 minutes for medium (adjust to desired doneness). Remove patties to a resting plate and tent loosely with foil for 3 minutes.

Toast buns: Butter the cut sides of the brioche buns. In a clean skillet over medium heat, toast buttered buns, cut side down, until golden and lightly crisp, about 1–2 minutes. Keep warm.

Assemble: Spread about 1½ tablespoons of aioli on the bottom bun. Place a lettuce leaf, then a tomato slice, then a cheeseburger patty. Spoon about 1 tablespoon of bacon jam over the melted cheddar, top with two slices of reserved crispy bacon, a few pickle slices and a little red onion. Spread a thin layer of aioli on the top bun and close the sandwich.

Serve: Serve immediately with fries or a side salad.