The Morris Burger Recipe

Mix and form

Place the ground beef in a bowl. Add kosher salt, black pepper and Worcestershire sauce. Using your hands, gently combine just until evenly mixed — do not overwork. Divide into two equal portions and form into patties about 4 inches (10 cm) wide and 3/4 inch (2 cm) thick. Make a shallow indentation in the center of each patty with your thumb to help prevent doming during cooking.

Rest

Transfer patties to a plate, cover loosely, and let rest at room temperature for 15 minutes while you prepare the sauce and toast the buns.

Cook

Heat a large skillet or cast-iron pan over medium-high heat for 3–4 minutes until hot. Add the neutral oil and swirl to coat. Place patties in the pan, leaving space between them. Cook without moving for 3–4 minutes until a brown crust forms. Flip and cook 2–3 minutes more for medium doneness. In the final 1 minute, place a slice of cheddar on each patty and cover the pan briefly (30–60 seconds) to melt the cheese. Remove patties to a plate and let rest 2 minutes.

While patties rest, combine mayonnaise, Dijon mustard, ketchup, hot sauce, sweet pickle relish, apple cider vinegar, smoked paprika and black pepper in a small bowl. Whisk until smooth and taste; adjust seasoning (more hot sauce, vinegar or relish) to preference. Keep at room temperature until assembly.

Toast buns

Spread softened butter on the cut sides of the buns. In a clean skillet over medium heat, toast the buns cut-side down until golden and crisp, about 1–2 minutes. Remove from heat.

Assemble

Spread a generous tablespoon of Morris sauce on the bottom bun. Place lettuce leaf on the sauce, then put the cheesy burger patty on top. Add tomato slices, red onion, and three pickle slices. Spread a thin layer of Morris sauce on the top bun and close the burger. Repeat for the second burger.

Serve

Serve the Morris burger immediately while hot with extra sauce on the side if desired.