Meat Ragers Recipe

Mix and form patties

In a large bowl, combine the ground beef, kosher salt, 1/2 tsp black pepper, Worcestershire sauce, and garlic powder. Gently mix with your hands or a spatula until just combined — do not overwork. Divide the meat into four even portions (about 5 oz / 140 g each) and shape into slightly wider-than-bun patties, pressing a shallow dimple in the center of each to prevent doming.

Cover patties and refrigerate for 15–20 minutes to firm up while you prepare other components.

Cook bacon

Preheat oven to 400°F (200°C). Arrange bacon in a single layer on a foil-lined sheet pan. Bake 12–16 minutes until crisp but not brittle. Transfer to a paper towel-lined plate to drain. Keep warm in a low oven if needed.

Cook sausage links

In a skillet over medium heat, sear sausage links turning occasionally until cooked through and browned, about 10–12 minutes. Slice each link lengthwise if you prefer thinner pieces for stacking.

Sauté vegetables

Slice the yellow onion into 1/4-inch rings and cut bell peppers into 1/2-inch strips. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add onions and peppers, season with 1/2 tsp salt and 1/4 tsp black pepper. Cook, stirring occasionally, until softened and lightly caramelized, about 8–10 minutes. Remove from skillet and keep warm.

Heat a heavy skillet or cast-iron griddle over medium-high heat until very hot. Add the patties and cook 3–4 minutes on the first side without moving to create a good sear. Flip and cook another 3 minutes for medium, or longer for desired doneness.

In the last 1–2 minutes of cooking, top each patty with 2 slices of cheese (one cheddar and half a pepper jack slice per patty as arranged) and cover the skillet with a lid to melt cheese, about 1–2 minutes.

Make burger sauce

In a small bowl, whisk together barbecue sauce, mayonnaise, yellow mustard, and hot sauce until smooth. Taste and adjust seasoning. Set aside.

Toast buns

Spread butter on cut sides of brioche buns. Toast in a skillet or on the griddle over medium heat until golden and fragrant, about 1–2 minutes per side.

To assemble each 'Meat Rager' burger: spread a generous tablespoon of the prepared sauce on the bottom bun. Place a lettuce leaf, then a cheese-topped beef patty, add two slices of bacon (or more to taste), 1–2 pieces of sliced sausage, a portion of sautéed onions and peppers, and pickles. Drizzle a little extra sauce on the top bun and close.

Serve immediately while hot. If making ahead briefly, keep assembled burgers in a low oven (200°F / 95°C) for up to 15 minutes to hold temperature, but avoid long holding times to preserve bun and bacon crispness.