House Burger (8oz.) Recipe

Form patty

Divide 8 oz of ground beef into a single 8 oz portion. Gently shape into a round patty about 3/4"–1" thick, handling the meat as little as possible. Make a shallow 1/2" wide indentation in the center with your thumb to reduce puffing during cooking.

Season

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

Toast bun

Heat a skillet or griddle over medium-high heat. Butter the cut sides of the brioche bun with the softened butter. Place the buns cut-side down on the hot skillet until golden brown and slightly crisp, about 1–2 minutes. Remove and set aside.

Cook patty

Add the vegetable oil to the hot skillet (if using) and place the seasoned patty into the pan. For medium doneness (recommended for an 8 oz patty), cook for about 4–5 minutes on the first side without moving it to develop a crust. Flip once and cook another 3–5 minutes on the second side.

Add cheese

About 1 minute before the patty is done (internal temperature ~135–140°F for medium), lay the cheddar cheese slice over the patty. Remove the pan from heat and tent loosely with foil for 30–60 seconds to melt the cheese fully.

On the bottom half of the toasted brioche bun, place the lettuce leaf. Set the cheese-topped patty on the lettuce.

Top the patty with the tomato slice, followed by the thinly sliced red onion and the dill pickle slices arranged evenly.

Cover with the top half of the brioche bun and press gently to hold ingredients in place. Serve immediately.