Outlaw Burger Recipe

Make the sauce

In a small bowl combine mayonnaise, ketchup, Dijon mustard, apple cider vinegar, hot sauce, smoked paprika, brown sugar, and salt. Whisk until smooth. Taste and adjust heat or sweetness as desired. Refrigerate while preparing other components so flavors meld (at least 15 minutes).

Cook bacon

Place a large skillet over medium heat. Add the thick-cut bacon in a single layer and cook until crispy, about 6–8 minutes, flipping once. Transfer bacon to a paper-towel-lined plate and keep warm. Reserve 1 tablespoon of bacon fat in the skillet for onions (discard excess).

Caramelize onions

Add the thinly sliced onion to the skillet with reserved bacon fat and cook over medium-low heat, stirring occasionally, until soft and deeply golden, about 12–15 minutes. If onions begin to stick, add 1–2 teaspoons of water. Near the end, add a pinch of salt to brighten flavor. Remove from heat and set aside.

Form patties

In a mixing bowl combine ground chuck and ground pork. Add kosher salt, black pepper, Worcestershire sauce, smoked paprika, and garlic powder. Gently fold until just combined; do not overwork. Divide mixture into two equal portions (about 0.625 lb each). Shape each portion into a loosely packed patty about 3/4" thick and slightly wider than the buns. Make a shallow dimple in the center of each patty with your thumb to prevent puffing.

Preheat cooking surface

Heat a cast iron skillet or griddle over medium-high heat until very hot, about 4–5 minutes. Brush with neutral oil to prevent sticking.

Cook patties

Place patties on the hot skillet and cook undisturbed for 3–4 minutes until a brown crust forms. Flip and immediately top each patty with two slices of sharp cheddar. Cook 2–3 minutes more for medium (internal temperature ~ 160°F / 71°C), or until cheese is melted and patties reach desired doneness. If skillet is smoking heavily, reduce heat slightly.

Toast buns

Butter the cut sides of the brioche buns with the tablespoon of butter. Place them cut-side down on the skillet or griddle over medium heat and toast until golden, about 1–2 minutes. Remove and keep warm.

Assemble Outlaw Burger

Spread about 1½ tablespoons of Outlaw Sauce on the bottom half of each toasted bun. Place a lettuce leaf on the sauce, then set the cheesy burger patty on top. Add two slices of crispy bacon per burger, a spoonful (about 1–2 tablespoons) of caramelized onions, pickled jalapeños (to taste, about 1 tablespoon), and two bread-and-butter pickle slices. Spoon an extra teaspoon of sauce on the bun top if desired, then close the burger.

Serve the Outlaw Burger immediately while hot with your choice of side (fries, chips, or slaw). Provide extra Outlaw Sauce on the side for dipping.