The Saddle Burger Recipe

In a small bowl, combine mayonnaise, ketchup, Dijon mustard, sweet pickle relish, apple cider vinegar, Worcestershire sauce, garlic powder, smoked paprika, salt and black pepper. Whisk until smooth and homogeneous.

Taste and adjust seasoning — add a pinch more salt or 1/4 tsp sugar if you prefer sweeter balance. Refrigerate the sauce while preparing the burger so flavors meld (at least 10 minutes, up to 2 hours).

Divide 1/3 lb ground beef and form a loosely packed 4- to 4.5-inch patty about 3/4 inch thick; avoid overworking the meat. Make a shallow dimple in the center of the patty with your thumb to reduce doming while cooking.

Season both sides of the patty with 1/2 tsp salt and 1/4 tsp black pepper just before cooking.

Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot (about 3–4 minutes). Add 1 tsp vegetable oil and swirl to coat.

Place the patty in the hot skillet. Cook undisturbed for 3 minutes to develop a good crust.

Flip the patty and immediately top with the slice of sharp cheddar. Cook for an additional 2–3 minutes for medium (adjust time ±1 minute for desired doneness). If needed, cover the pan for the last minute to melt the cheese evenly.

Remove the patty to a plate and let rest for 2 minutes to allow juices to redistribute.

While the patty rests, split the brioche bun and spread 1/2 tbs softened butter evenly on cut sides. Toast buns butter-side down in the same skillet over medium heat until golden brown, about 30–45 seconds per side. Remove from heat.

Spread a generous layer (about 1.5 tbs) of the signature sauce on the bottom bun.

Place the lettuce leaf on the sauced bottom bun, then add the rested cheeseburger patty on top.

Top the patty with tomato slices, red onion slices, and pickle slices in that order.

Spread a light layer (about 1/2 tbs) of signature sauce on the top bun and set it on the burger.

Press down gently, cut in half if desired, and serve immediately.