The James Burger Recipe

Form patties

Divide the ground chuck into two equal portions (about 8 ounces each). Gently shape each portion into a loose ball, then flatten to form patties about 3/4-inch thick and roughly the diameter of the buns. Do not overwork the meat. Make a shallow dimple in the center of each patty with your thumb to reduce puffing while cooking.

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

Heat a cast-iron skillet or heavy sauté pan over medium-high heat until hot (about 3–4 minutes). Spread 1 tablespoon softened butter in the pan and let it melt and begin to foam.

Add the patties to the hot skillet. Cook undisturbed for 3–3.5 minutes to develop a good crust. Flip once and cook 2.5–3 minutes for medium doneness. Place a slice of cheddar on each patty in the last 1 minute and cover the pan with a lid to melt the cheese. Internal temperature should be about 155°F (68°C) for medium; adjust time for preferred doneness.

While the patties cook, combine mayonnaise, ketchup, Dijon mustard, sweet pickle relish, hot sauce (if using), lemon juice, and garlic powder in a small bowl. Whisk until smooth and taste; adjust seasoning with a pinch of salt or more lemon juice as desired. Refrigerate until ready to assemble.

Cook bacon: place the 4 bacon strips in a cold pan and heat over medium. Cook, turning occasionally, until crisp (about 8–10 minutes) or to your desired crispness. Transfer to a paper towel–lined plate to drain. If you prefer, bake in a 400°F (200°C) oven on a rack for 12–15 minutes.

Prepare vegetables: while bacon cooks, separate and wash lettuce leaves, slice tomato into two 1/4-inch slices, and thinly slice red onion. Keep ready for assembly.

Toast buns: melt 1 tablespoon butter in a skillet over medium heat. Place cut-side down the 2 buns and toast until golden brown, about 1–2 minutes. Remove from heat.

Assemble the James Burger: spread about 1 tablespoon of the prepared burger sauce on the bottom half of each toasted bun. Place a lettuce leaf on the sauce, then the cheese-topped beef patty. Layer two strips of bacon on each patty, add a tomato slice and a few red onion rings, and top with two pickle slices. Spread an additional teaspoon of sauce on the top bun and place it on the burger.

Serve hot with fries or a side salad. If resting is desired, let assembled burgers sit 1 minute so juices redistribute; serve immediately.