The Splendid Burger Recipe

Prepare onions

Peel and thinly slice the 2 yellow onions evenly (about 1/8").

Heat a large skillet over medium heat and add the butter and olive oil. When butter melts and begins to shimmer, add the sliced onions and a pinch of salt to help them sweat.

Cook, stirring every 2–3 minutes, reducing heat to medium-low if onions start to brown too quickly. After about 20 minutes the onions will be soft and translucent.

If you want deeper color, sprinkle the brown sugar over the onions and continue to cook, stirring, until they turn a deep golden brown (another 10–15 minutes). If the pan becomes dry or bits stick, add 1–2 tablespoons of water to deglaze and scrape up fond.

Finish with the balsamic vinegar, stir to combine, taste and adjust salt. Remove from heat and set aside. Makes about 1 cup.

Peel (optional) and cut russet potatoes into 1/4–3/8" fries. Rinse the cut potatoes under cold water until water runs clear to remove excess starch.

Dry the fries thoroughly with a clean towel or paper towels — moisture will cause oil to spit.

Heat vegetable oil in a heavy pot or deep fryer to 325°F (160°C). Fry the potatoes in batches for 3–4 minutes until they are soft but not colored. Remove and drain on paper towels.

Increase oil temperature to 375°F (190°C). Fry the par-cooked potatoes in batches again for 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with Kosher salt and chopped parsley if using.

Divide the 1 lb ground Angus into two equal portions (about 8 oz each) for two large patties. Gently form each portion into a patty about 3/4" thick, making a slight dimple in the center with your thumb to help them cook evenly.

Season both sides of each patty with the 1 tsp Kosher salt and 1 tsp freshly ground black pepper just before cooking.

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1 tablespoon neutral oil and swirl to coat.

Place the patties in the pan, leaving space between them. Sear without moving for 3–4 minutes to develop a dark crust. Flip and cook the second side for 3 minutes for medium-rare to medium (adjust time +/- for desired doneness).

During the last 60–90 seconds of cooking, top each patty with half of the sliced aged white cheddar (2 oz per burger) and cover the pan with a lid to melt the cheese quickly.

Meanwhile, butter the cut sides of the burger buns and toast them in a separate skillet or under a broiler until golden, about 1–2 minutes.

Assemble each burger: bottom bun, optional lettuce and tomato, place the cheesy patty, spoon 1/4 cup caramelized onions (or to taste) over the cheese, add pickles if desired, top bun. If using sauce, spread about 1 tablespoon on each bun half (see sauce directions).

Combine the mayonnaise, Dijon mustard, ketchup, Worcestershire sauce, and lemon juice in a small bowl. Taste and adjust—add more lemon for brightness or more ketchup for sweetness. Chill until ready to use.