Bk My Way Recipe

Remove ground beef from refrigerator and divide into two equal portions (about 4 oz each). Gently form each into a round patty about 3.5–4 inches in diameter and roughly 1/2 inch thick. Make a shallow dimple in the center of each patty with your thumb to reduce doming during cooking.

Season both sides of each patty with salt and freshly ground black pepper just before cooking.

Slice the tomato into 1/4-inch thick rounds. Pat lettuce leaves dry and set aside.

If using whole bacon, separate strips and have them ready on a plate near the stove. Set out cheddar slices, mayonnaise and ketchup for assembly.

Heat a skillet over medium heat. Add the bacon strips in a single layer (you may need to work in batches). Cook 3–5 minutes per side, or until crisped to your liking. Transfer bacon to a paper-towel-lined plate to drain. Keep the bacon warm in a low oven (about 200°F/95°C) if desired.

Heat a heavy skillet or griddle over medium-high heat. Add 1 tsp neutral oil if the pan is not well-seasoned. When the pan is very hot, place the patties in the skillet (dimple-side up).

Cook the patties undisturbed for 3 minutes to develop a crust. Flip and cook an additional 2–3 minutes for medium doneness. Adjust time 1–2 minutes for rarer or more well-done preferences.

About 1 minute before the patties are done, place a slice of cheddar on each patty and cover the pan with a lid for 30–60 seconds to melt the cheese slightly.

Remove patties from the pan and rest for 1–2 minutes while you toast the buns.

Spread softened butter evenly on the cut sides of the brioche buns. Toast them face-down in a clean skillet over medium heat for 1–2 minutes until golden and lightly crisp. Alternatively, toast under a broiler for 30–60 seconds, watching carefully to avoid burning.

Spread about 1 tablespoon mayonnaise on the bottom half of each toasted brioche bun and about 1 tablespoon ketchup on the top half (adjust to taste).

Place a lettuce leaf on the mayo-coated bottom bun, then add a slice or two of tomato on top of the lettuce.

Set the cheddar-topped beef patty on the tomato, then arrange two strips of smoked bacon over the cheese on each burger.

Finish by placing the ketchup-spread top bun over the bacon. Press gently to compact the sandwich slightly.

Serve immediately while hot, with optional fries or a side salad.