Name: The Post Colorado - Boulders OG Post Burger Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb ground beef (80/20); 1 tsp kosher salt; 1 tsp black pepper; 4 each american cheese slices; 2 each sourdough english muffins (split); 2 tbs unsalted butter; 4 slices bacon; 1 each yellow onion (medium), thinly sliced; 2 tbs brown sugar; 2 tbs apple cider vinegar; 1 tbs maple syrup; 2 tbs water; 1 tsp fresh thyme (optional); 0.25 tsp black pepper; 0.25 cups mayonnaise; 2 tbs ketchup; 1 tbs dill pickle relish; 1 tsp yellow mustard; 0.25 tsp smoked paprika; 0.25 tsp hot sauce (optional); 0.125 tsp kosher salt; 2 each russet potatoes, scrubbed; 2 cups vegetable oil (for frying) OR olive oil (for oven); 1 tsp kosher salt; 0.5 tsp black pepper; 0.5 tsp garlic powder; 2 each leaf lettuce (optional); 4 each tomato slices (optional)

Method

Bacon Onion Jam

Chop bacon into 1/2-inch pieces. In a medium skillet over medium heat, cook bacon until most fat renders and pieces are crisp, about 6–8 minutes. Remove bacon with a slotted spoon to a paper-towel-lined plate, reserving about 1–2 tablespoons of bacon fat in the pan.

Add sliced onion to the bacon fat and cook over medium-low heat, stirring occasionally, until soft and beginning to brown, about 12–15 minutes. If pan becomes too dry, add 1 tablespoon water to deglaze.

Stir in brown sugar, apple cider vinegar, maple syrup, water, and thyme. Increase heat to medium and simmer until liquid reduces to a sticky jam consistency, about 4–6 minutes.

Return cooked bacon to the pan, stir to combine, and season with 1/4 tsp black pepper. Remove from heat and set aside. Makes enough for two burgers; keep warm.

Special Sauce

In a small bowl combine mayonnaise, ketchup, dill pickle relish, yellow mustard, smoked paprika, hot sauce (if using), and 1/8 tsp kosher salt. Whisk until smooth. Taste and adjust seasoning. Refrigerate until ready to assemble.

Fries

If frying: Cut potatoes into 1/4–1/2-inch sticks. Soak in cold water for at least 20 minutes (or up to 2 hours) to remove starch; drain and pat dry thoroughly. Heat 2 cups vegetable oil in a heavy pot to 350°F (175°C). Fry potatoes in batches until golden and crisp, 3–4 minutes per batch. Drain on a rack or paper towels, season immediately with salt, pepper, and garlic powder. Keep warm.

If oven-baking: Preheat oven to 425°F (220°C). Toss cut, dried potatoes with 2 tbsp olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Spread in a single layer on a baking sheet and roast 25–30 minutes, turning once, until golden and crisp.

Burger & Assembly

Divide ground beef into two equal portions (about 8 oz each) and form into slightly larger-than-muffin-sized patties (they will shrink). Press lightly to create a thin patty about 1/2-inch thick. Season both sides with 1/2 tsp kosher salt and 1/2 tsp black pepper per patty (total quantities in ingredients account for both).

Heat a large cast-iron skillet or griddle over medium-high heat until very hot. Melt 1 tablespoon butter on the griddle. Add patties and cook without moving for 2–3 minutes until a brown crust forms. Flip and immediately top each patty with two slices of American cheese (one per patty side) and cook another 1–2 minutes for medium doneness. If you prefer, cover briefly to help cheese melt. Remove patties and rest 1–2 minutes.

Meanwhile, butter the cut faces of the sourdough English muffins with the remaining 1 tablespoon butter. Place them, butter-side down, on the same griddle and toast until golden and slightly crisp, about 1 minute.

Assemble each burger: spread about 1–2 tablespoons special sauce on the bottom muffin half, add lettuce and tomato if using, place the cheese-topped patty on top, spoon 2–3 tablespoons bacon onion jam over the patty, then cap with the toasted muffin top.

Serve immediately with hot fries on the side.

Og Post Burger Recipe