House Burger Recipe

Form patties

Divide the 1 lb ground beef into 4 equal portions (about 4 oz each). Gently form each portion into a round patty about 3.5–4 inches in diameter and roughly 3/4 inch thick. Make a shallow 1/2-inch-wide dimple in the center of each patty with your thumb to reduce puffing during cooking. Do not overwork the meat.

Season

Season both sides of each patty evenly with kosher salt and freshly ground black pepper just before cooking.

Cook patties

Heat a cast-iron skillet or heavy sauté pan over medium-high heat until very hot, then add 1 tablespoon vegetable oil and swirl to coat. Place patties in the pan (do not overcrowd; cook in batches if needed). Cook for 3–4 minutes on the first side without moving, until a deep brown crust forms. Flip and cook 2–3 minutes on the second side for medium (adjust time for desired doneness). During the last 1 minute of cooking, top each patty with a slice of sharp cheddar cheese and cover the pan with a lid to melt the cheese. Remove to a plate and let rest 2–3 minutes.

While patties rest or while skillet preheats, cook the bacon. Place bacon strips in a cold skillet in a single layer, then set over medium heat. Cook, turning occasionally, until crisp and browned, about 8–10 minutes depending on thickness. Transfer to a paper towel–lined plate to drain. Alternatively, bake bacon on a rimmed sheet at 400°F (200°C) for 12–18 minutes until crisp. Keep warm.

Prepare buns: split the brioche buns and spread about 1/2 tablespoon softened butter on each cut side. Toast buns in a clean skillet over medium heat or on a griddle until golden and slightly crisp, about 1–2 minutes per side. Keep toasted buns warm.

Prep produce: Slice the tomato into 1/4-inch thick slices (you should get about 4 slices). Thinly slice the onion into rings or half-rings. Rinse and dry Bibb lettuce leaves; trim any tough stem ends.

Sauce: Spread 1 tablespoon mayonnaise on the bottom half of each toasted brioche bun and about 1/2 teaspoon mustard on the top half (or spread mustard on bottom if you prefer).

Assemble burgers: Place a lettuce leaf on the bottom bun, then a tomato slice, a cheesy beef patty, two bacon strips (break to fit if necessary), and a few onion rings. Add 2–3 pickle slices if using. Cap with the top brioche bun.

Serve: Serve the House Burgers immediately while hot with a side of fries or your preferred accompaniment.