River Queen Recipe

Form patties

Divide the ground beef into two equal portions (about 8 oz each). Gently form each portion into a round patty about 3/4-inch thick and slightly wider than the bun. Do not overwork the meat — handle lightly so patties stay tender.

Season patties

Press a shallow indent in the center of each patty with your thumb (prevents doming). Brush or sprinkle Worcestershire sauce on both sides. Season both sides evenly with kosher salt, black pepper, and garlic powder just before cooking.

Place bacon slices in a cold skillet in a single layer. Turn heat to medium and cook, flipping occasionally, until bacon is crisp and browned, about 8–10 minutes. Transfer to a paper towel–lined plate to drain. Alternatively, bake on a rimmed sheet at 400°F (200°C) for 12–16 minutes for evenly cooked bacon. Keep warm.

Cook patties

Heat a cast-iron skillet or heavy pan over medium-high heat until very hot. Add 1 tsp neutral oil and swirl. Add the patties and cook without moving for 3–4 minutes to form a brown crust. Flip and cook the second side 2–3 minutes for medium (adjust 1–2 minutes for rarer or longer for well done).

Melt cheese

When patties are almost done (about 1 minute remaining), place two slices of cheddar on each patty. Cover the pan with a lid for 30–60 seconds to help the cheese melt and to finish cooking to desired doneness.

Toast buns

While cheese is melting, butter the cut sides of the burger buns. Place cut-side down in a separate skillet over medium heat or on a griddle and toast until golden, about 1–2 minutes.

Assemble River Queen

Spread mayonnaise on the bottom bun and mustard on the top bun (or to taste). Place a lettuce leaf (if using) on the bottom bun, add the cheese-topped beef patty, then three slices of bacon on each patty (arrange slightly overlapped). Add tomato and pickle slices if using. Cover with the top bun.

Serve

Serve immediately while hot with fries or a side of your choice.