Hot Honey Cheeseburger Recipe

1. Form Patties

Divide the 1 lb ground beef into four equal portions (about 4 oz each). Gently form each portion into a 3/4-inch thick patty, making a slight indentation in the center of each patty with your thumb to help them cook evenly.

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

3. Heat a large cast-iron skillet or griddle over medium-high heat until hot. Add 1 tablespoon vegetable oil and swirl to coat.

4. Place patties on the hot skillet, indentation-side up. Cook without moving for 3-4 minutes until a brown crust forms. Flip and cook another 2-3 minutes for medium (adjust time for desired doneness).

5. During the last 1 minute of cooking, place a slice of sharp cheddar on each patty and cover the skillet with a lid or a large baking sheet to melt the cheese quickly.

6. While patties cook, split the burger buns and spread softened butter evenly on cut sides. Toast the buns butter-side down in a separate skillet or on a griddle over medium heat until golden brown, 1-2 minutes. Set aside.

7. Make the spicy mayo: in a small bowl combine 1/2 cup mayonnaise, 1 teaspoon hot sauce, and 1/2 tablespoon lime juice. Stir until smooth and taste; adjust hot sauce to preference.

8. If using store-bought hot honey, skip to assembly. If making the hot honey (optional), follow the Hot Honey section directions below and allow to cool slightly before using.

9. In a small saucepan, combine 1/2 cup honey, 1 teaspoon apple cider vinegar, 1 teaspoon crushed red pepper flakes, and 1/4 teaspoon smoked paprika. Warm over low heat, stirring gently, until honey is thin and the spices bloom, about 3-5 minutes. Do not boil.

10. Remove from heat and let steep for 10 minutes for more heat; strain out flakes if you want a smooth honey. Taste and add more red pepper flakes for extra heat if desired. Keep warm or store at room temperature in a sealed jar.

11. Spread a generous tablespoon of spicy mayo on the bottom half of each toasted bun.

12. Place a butter lettuce leaf on top of the mayo to create a moisture barrier.

13. Set the cheddar-topped burger patty on the lettuce.

14. Top each patty with two dill pickle slices and a few thin slices of red onion.

15. Drizzle 3/4 tablespoon (about 1 teaspoon = 1/3 tbs; use roughly) of hot honey over each cheeseburger. If using the prepared 3 tbs hot honey ingredient, divide evenly among four burgers (about 3/4 tbs each). Adjust to taste.

16. Place the bun top and press gently. Serve immediately while hot, with extra hot honey on the side for drizzling.