Name: The Hornet's Nest Steakhouses The West Coast Animal Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb ground beef (80/20); 1 tsp salt; 0.5 tsp black pepper; 1 tbs unsalted butter (for griddle); 4 each American cheese slices; 4 each soft hamburger buns; 2 cups yellow onions, thinly sliced; 1 tbs olive oil; 1 tsp unsalted butter; 0.25 tsp salt; 0.5 tsp brown sugar (optional, for deeper caramelization); 0.5 cups mayonnaise; 2 tbs ketchup; 1 tsp prepared horseradish; 1 tbs sweet pickle relish; 0.5 tsp Worcestershire sauce; 1 tsp apple cider vinegar; 0.25 tsp smoked paprika; 0.125 tsp salt; 0.125 tsp black pepper; 1 cup iceberg or romaine lettuce, shredded; 1 each tomato, 1/4" slices; 8 each dill pickle slices; 1 tsp neutral oil (for toasting buns)

Method

Caramelized Onions

Heat a medium skillet over medium-low heat. Add olive oil and butter; when butter melts and foams, add the thinly sliced onions and spread into an even layer.

Sprinkle 1/4 tsp salt over the onions. Cook gently, stirring every 3–5 minutes to prevent burning, for 20–30 minutes until onions are deeply golden and soft. If onions are sticking or drying, add a teaspoon of water to deglaze the pan.

If you want slightly sweeter, deeper caramelization, stir in 1/2 tsp brown sugar during the last 5 minutes. Once done, remove from heat and keep warm.

Russian Dressing

In a small bowl, combine 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tsp prepared horseradish, 1 tbsp sweet pickle relish, 1/2 tsp Worcestershire sauce, 1 tsp apple cider vinegar and 1/4 tsp smoked paprika.

Whisk until smooth. Taste and season with 1/8 tsp salt and 1/8 tsp black pepper; adjust acidity or sweetness with a little extra vinegar or relish if desired. Refrigerate until ready to use (can be made up to 2 days ahead).

Burger

Divide the 1 lb ground beef into 4 equal portions (about 4 oz each). Gently form each into a 3.5"–4" patty about 1/2" thick, making a slight indentation in the center of each patty with your thumb to keep it from doming.

Season both sides of each patty with 1/4 tsp salt and a light sprinkle of black pepper (totaling the salt and pepper listed in ingredients).

Heat a heavy skillet or griddle over medium-high heat until hot. Add 1 tbsp unsalted butter and spread. Place the patties on the hot surface and cook without moving for 3 minutes to develop a crust.

Flip the patties and immediately place one slice of American cheese on each patty. Cook another 2–3 minutes for medium (internal temp ~155°F/68°C). If you prefer, cover the pan for 30–45 seconds to help melt the cheese.

When cooked to desired doneness and cheese is melted, remove patties from the pan and tent with foil to rest briefly while you toast buns.

Brush the cut sides of the buns with 1 tsp neutral oil. Return the skillet or griddle to medium-high and toast the buns, cut-side down, until golden, about 30–60 seconds.

Assembly

Spread about 1–1.5 tbsp Russian dressing on the bottom half of each toasted bun.

Place the cheeseburger patty on the dressed bottom bun.

Top the patty with about 2 tbsp of warm caramelized onions.

Add lettuce (about 1/4 cup), 1–2 tomato slices, and 2 pickle slices per burger on top of the onions.

Spread a thin layer of Russian dressing on the top bun (about 1 tsp), close the burger and press lightly to set.

Serve immediately while hot.