The Chef

Restaurants

Meals

Drinks

Restaurants›The Preserve at 405›Cheeseburger Recipe

Cheeseburger Recipe

Name: The Preserve at 405s Cheeseburger Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb ground beef (80/20); 1 tsp Kosher salt; 0.5 tsp freshly ground black pepper; 0.5 tsp garlic powder; 1 tbs Worcestershire sauce; 1 tbs vegetable oil (for cooking); 4 each burger buns (soft, split); 4 slices American cheese slices; 0.5 cup mozzarella cheese (shredded); 2 tbs butter (softened, for toasting buns); 12 slices dill pickle slices; 0.5 each red onion; 1 cup iceberg lettuce (optional, shredded); 0.25 cup mayonnaise; 2 tbs ketchup; 1 tbs sweet pickle relish; 1 tsp prepared horseradish (or 1 tsp horseradish sauce); 1 tsp apple cider vinegar; 0.25 tsp paprika; 0.25 tsp sugar; 0.125 tsp salt; 0.0625 tsp freshly ground black pepper; 2 tbs unsalted butter (softened); 1 clove fresh garlic (minced); 1 tsp fresh parsley (finely chopped); 0.125 tsp salt

Inspired by The Preserve at 405

Time35m

Serves4

Garlic base, American cheese, ground beef, dill pickles, red onion, mozzarella & finished with Russian dressing.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Burger Patties

1 lb ground beef (80/20)

1 tsp Kosher salt

1/2 tsp freshly ground black pepper

1/2 tsp Watkins garlic powder

1 tbs Original Worcestershire Sauce

1 tbs vegetable oil (for cooking)

Buns & Cheese

4 each burger buns (soft, split)

4 slices American cheese slices

1/2 cup mozzarella cheese (shredded)

2 tbs butter (softened, for toasting buns)

Toppings

12 slices dill pickle slices

1/2 each red onion

1 cup iceberg lettuce (optional, shredded)

Russian Dressing (finishing sauce)

1/4 cup Mayonnaise

2 tbs Ketchup

1 tbs sweet pickle relish

1 tsp prepared horseradish (or 1 tsp horseradish sauce)

1 tsp Apple cider vinegar

1/4 tsp Watkins paprika

1/4 tsp sugar

1/8 tsp Celtic sea salt

0.063 tsp freshly ground black pepper

Garlic Base (compound butter for bun)

2 tbs unsalted butter (softened)

1 clove fresh garlic (minced)

1 tsp fresh parsley (finely chopped)

1/8 tsp Celtic sea salt

Method

Russian Dressing (finishing sauce)

Make the dressing

Whisk together mayonnaise, ketchup, sweet pickle relish, horseradish, apple cider vinegar, paprika, sugar, salt, and black pepper in a small bowl until smooth. Taste and adjust seasoning. Cover and refrigerate while preparing burger to let flavors marry (at least 10 minutes).

Garlic Base (compound butter for bun)

Prepare garlic butter

Mix softened unsalted butter, minced garlic, chopped parsley and salt in a small bowl until combined. Set aside at room temperature so it remains spreadable.

Burger Patties

Form patties

Place ground beef in a bowl. Add kosher salt, black pepper, garlic powder and Worcestershire sauce. Gently mix just until combined (do not overwork). Divide into four equal portions (about 4 oz each). Form each portion into a patty approximately 3.5 inches wide and 3/4 inch thick, making a slight depression in the center with your thumb to help them cook evenly.

Cook patties

Heat a heavy skillet or griddle over medium-high heat and add vegetable oil. When shimmering, add patties (work in batches if needed) and cook undisturbed for 3 minutes. Flip and cook 2.5–3 minutes more for medium (adjust time for desired doneness). In the last 30–45 seconds of cooking, place one slice of American cheese on each patty and sprinkle about 1 tablespoon shredded mozzarella over the cheese, covering to help melt. Remove patties and tent loosely with foil to rest for 2 minutes.

Buns & Assembly

Toast buns

While patties cook, spread about 1/2 tablespoon garlic butter on the cut face of each bun half. Toast buttered buns on the skillet or griddle (cut-side down) over medium heat until golden and fragrant, about 1–2 minutes.

Assemble cheeseburgers

Spread about 1 to 1.5 tablespoons Russian dressing on the bottom bun. Place a small handful of shredded iceberg lettuce (if using) on the dressing, then set the cheeseburger patty on top. Add 3 dill pickle slices and 2–3 thin red onion rings. Spoon an additional 1 tablespoon Russian dressing over the toppings or spread it on the top bun, then close the burger.

Serve

Serve immediately with extra pickles and remaining dressing on the side. Leftover dressing can be refrigerated up to 5 days.