House Burger* Recipe
Creekstone beef, sharp cheddar, shredded romaine, onions, tomatoes, ketchup, mustard, pickles
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Ingredients
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Burger Patties
Cheese & Toppings
Condiments & Buns
Method
Burger Patties
- 1
Form patties
Divide the 1 lb ground beef into 4 equal portions (about 4 oz each). Gently form each portion into a 3.5–4 inch diameter patty about 3/4 inch thick. Make a shallow dimple in the center of each patty with your thumb to reduce puckering during cooking. Do not overwork the meat.
- 2
Season
Season both sides of each patty with kosher salt and freshly ground black pepper just before cooking. Use about 1/4 tsp salt and a pinch of pepper per patty (total amounts listed in ingredients).
- 3
Cook
Heat a large cast-iron skillet or griddle over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat. When the pan is very hot and shimmering, add the patties (do not overcrowd — cook in two batches if needed). Cook for 3–4 minutes on the first side until a deep brown crust forms. Flip and cook another 2–3 minutes for medium (internal temp ~140–145°F). In the last 60–90 seconds of cooking, place a slice of sharp cheddar on each patty and cover the skillet with a lid or a large metal bowl to melt the cheese. Remove patties and let rest on a plate for 2 minutes.
Cheese & Toppings
- 4
Prepare vegetables
While patties cook, core and slice the tomato into 1/4-inch rounds. Thinly slice red onion into rings and separate. Shred romaine into roughly 1-inch-wide strips and pat dry with paper towels to remove excess moisture.
- 5
Assemble pickles
Lay out 2 dill pickle slices per burger so they are ready to place on the bun during assembly.
Condiments & Buns
- 6
- 7
Sauce & assemble
Spread about 1/2 tablespoon ketchup and about 1/4 tablespoon yellow mustard on the bottom half of each toasted bun (adjust to taste). Place the melted-cheddar-topped beef patty on the bun bottom. Top each patty with shredded romaine (about 1/4 cup per burger), 2–3 tomato slices (or 1 large slice split among burgers), 2 pickle slices, and a few red onion rings to taste. Finish with the top bun.
- 8
Serve
Serve immediately while hot with optional fries or chips. If resting to hold for a short time, tent loosely with foil to retain warmth for up to 10 minutes.