The Point Burger Recipe

Form Patties

Divide the 1/2 lb of Black Angus beef into a single patty portion. Lightly form a patty about 3/4 inch thick and about the diameter of the brioche roll, handling the meat as little as possible to keep texture. Make a shallow dimple in the center with your thumb to reduce shrinking.

Season

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

Grill or Pan-Sear

Preheat a cast-iron skillet or outdoor grill to medium-high heat. Brush the cooking surface with the neutral oil. Place the patty on the hot surface and cook for about 3-4 minutes on the first side without pressing. Flip and cook another 3-4 minutes for medium (internal temperature ~ 145-155°F / 63-68°C). Adjust time ± for preferred doneness. Remove from heat and let rest 3 minutes while finishing other components.

While the patty rests or before cooking, thinly slice the onion (about 1/2 cup packed). Heat the butter and olive oil in a small skillet over medium-low heat. Add the sliced onion, a pinch of salt, and the optional granulated sugar. Cook slowly, stirring occasionally, for 12–18 minutes until deeply golden and soft. Increase heat briefly if onions aren’t browning, but stir frequently to avoid burning. Remove from heat and keep warm.

In a separate skillet over medium heat, cook the 2 bacon slices until crisp (about 6–8 minutes), turning occasionally. Transfer to a paper towel–lined plate to drain. If desired, while still hot, break each slice in half for easier stacking on the burger.

Combine mayonnaise, ketchup, Dijon mustard, sweet pickle relish, apple cider vinegar, Worcestershire sauce, garlic powder, onion powder, and black pepper in a small bowl. Whisk until smooth and taste; adjust seasoning (more pickle relish for tang, more ketchup for sweetness). Refrigerate briefly if preparing ahead.

Toast the brioche roll: halve the roll and spread the 1 tsp butter on cut sides. Place buttered sides down on the hot skillet or grill for 30–60 seconds until golden and slightly crisp.

To assemble the Point Burger: Spread a generous tablespoon of burger sauce on the bottom half of the toasted brioche. Add bibb lettuce leaves. Place the rested beef patty on the lettuce. Top the patty with the caramelized onions, then the two halves of smoked bacon (or bacon pieces), and arrange 3 dill pickle slices on top. Spread a small amount of sauce on the top bun and close the burger.

Serve immediately while hot. Provide extra pickle slices and sauce on the side if desired.