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Meltburger Recipe

Inspired by The Melt
Time30m
Serves2

Make Meltburger Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Burger Patties & Seasoning

Buns & Toppings

Signature Melt Sauce

Method

Burger Patties & Seasoning

1

Form patties

Divide the 1 lb ground beef into 4 equal portions (about 4 oz each) if making 2 double-stack small patties or into 2 portions for larger patties. Gently form each portion into a loose round patty about 3/4-inch thick and slightly wider than the buns. Do not overwork the meat to keep burgers juicy.

2

Season

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

3

Heat pan

Heat a large cast-iron skillet or griddle over medium-high heat until very hot (about 3–5 minutes). Add 1 tbs vegetable oil and spread to coat the surface.

4

Cook patties

Place patties on the hot surface. For medium doneness: cook for 3 minutes on the first side without moving to develop a crust. Flip once and cook 2–3 minutes more. If using 4 smaller patties (double-stack style), cook similarly but reduce time slightly to avoid overcooking. If you prefer smashed-style, press gently after 30 seconds to increase crust and cook 2 minutes per side.

Buns & Toppings

5

Prepare buns

Slice the brioche buns in half. Spread about 1 tbs softened butter on each cut side.

6

Toast buns

When patties are nearly done (last minute of cooking), place buns butter-side down on a separate pan or on the griddle edge and toast until golden, about 1–2 minutes. Remove and set aside.

7

Slice vegetables

Thinly slice the red onion and tomato. Wash and shred or separate the iceberg lettuce leaves. Have pickle slices ready.

8

Assemble cheese on patties

When patties are about 30 seconds from finishing, place a cheese slice (or two for extra melt) on each patty. Cover the pan with a lid (or tent with foil) for 30–45 seconds to fully melt the cheese.

Signature Melt Sauce

9

Make sauce

In a small bowl, combine 1/4 cup mayonnaise, 1 tsp yellow mustard, 1 tsp ketchup, 1/2 tsp Worcestershire sauce, 1 tsp dill pickle relish, 1/4 tsp garlic powder, 1/4 tsp onion powder, and a pinch (1/8 tsp) black pepper. Whisk until smooth and chill briefly while finishing burgers. Taste and adjust seasoning or relish to preference.

10

Finish & Serve

To assemble: spread about 1 tbs of the melt sauce on the bottom bun. Place shredded lettuce (about 2 tbsp), then a cheese-topped patty (or stack two patties for a double), add tomato slice, red onion rings (as desired), and 3–4 pickle slices. Spread a little sauce on the top bun and close. Serve immediately with fries or chips.