The Hill Burger* Recipe

Form Patties

Divide the 1 lb ground beef into two equal portions (about 8 oz each). Gently form each into a compact patty about 3/4 inch thick and slightly wider than the bun. Avoid overworking the meat to keep burgers tender. Make a shallow dimple in the center of each patty with your thumb to prevent puffing during cooking.

Season

Season both sides of each patty evenly with the 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp garlic powder just before cooking.

Cook Patties

Heat a heavy skillet or griddle over medium-high heat until very hot. Add 1 tbsp vegetable oil and swirl to coat. Place patties on the hot surface and cook 3-4 minutes undisturbed to form a brown crust. Flip and cook another 3 minutes for medium (adjust time ±1 minute for desired doneness). In the last 1 minute of cooking, place a slice of monterey jack cheese on each patty and cover the skillet briefly (30–60 seconds) to melt the cheese. Remove patties and let rest 2–3 minutes.

Toast Buns

While patties rest, spread softened butter on cut sides of the brioche buns. Return the skillet or griddle to medium heat and toast the buttered cut sides until golden, about 30–60 seconds. Remove from heat.

Make the aioli at least 10 minutes ahead to let flavors meld. In a small bowl, combine 1/2 cup mayonnaise, 1 tsp finely chopped chipotle in adobo, 1/2 tsp adobo sauce, 1 tbsp fresh lime juice, 1/4 tsp smoked paprika, 1/2 tsp minced garlic, 1/4 tsp salt, and 1/8 tsp black pepper. Whisk until smooth and well combined. Taste and adjust heat or acidity (add more chopped chipotle or lime) to preference. Refrigerate until ready to assemble.

Prepare the avocado: halve, pit, and scoop out the avocado. Slice or fan the avocado halves into even slices. Squeeze the juice of 1/2 lime over the avocado to prevent browning and add brightness.

Slice the tomato into 1/4-inch thick rounds. If using red onion, slice very thinly. Rinse and pat dry 4 leaves of butter lettuce.

Spread about 1–2 tablespoons of chipotle aioli on the bottom bun.

Place a lettuce leaf on the sauced bottom bun, then add a tomato slice (season tomato lightly with a pinch of salt if desired).

Set the rested, cheese-topped patty on the tomato, then fan 3–4 slices of avocado on top of the patty. Add a few thin red onion slices if using.

Spread a thin layer of aioli on the top bun and place it on the burger. Serve immediately while hot.