Jul 14 2026
Restaurants›The Vermont Pub & Brewery›Vpb Burger Recipe

Vpb Burger Recipe

Inspired by The Vermont Pub & Brewery
Time30m
Serves4

Cabot cheddar, lettuce, tomato, red onion

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Ingredients

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Burger Patties

Cheese & Toppings

Buns & Condiments

Method

Burger Patties

  1. 1

    Form patties

    Divide the ground beef into 4 equal portions (about 4 oz each). Gently form each portion into a round patty about 3/4 inch thick and slightly wider than the bun. Avoid overworking the meat to keep patties tender. Make a shallow dimple in the center of each patty with your thumb to reduce bulging while cooking.

  2. 2

    Season

    Lightly brush or rub each patty with the oil. Season both sides evenly with kosher salt and freshly ground black pepper. If using, lightly sprinkle or brush Worcestershire sauce on one side of each patty.

  3. 3

    Cook

    Heat a heavy skillet or cast-iron pan over medium-high heat until hot (about 3–4 minutes). Place patties in the pan without crowding. Cook for 3–4 minutes on the first side until a brown crust forms. Flip and cook 2–3 minutes more for medium (adjust time ±1 minute for desired doneness). In the last 1 minute of cooking, place a slice of Cabot cheddar on each patty and cover the pan briefly to melt the cheese (or tent with foil). Remove patties to a plate and let rest 2 minutes.

Cheese & Toppings

  1. 4

    Prepare tomato and onion

    Slice the tomato into 1/4-inch thick rounds. Slice the red onion into thin rings. If the onion flavor is strong, soak slices in cold water for 5 minutes and drain to mellow the bite; pat dry.

  2. 5

    Prepare lettuce

    Remove any thick ribs from the lettuce leaves if desired. Pat leaves dry with paper towels so they stay crisp on the burger.

  3. 6

    Portion cheese

    If your Cabot cheddar is in a block, cut into four even slices that will cover each patty. Place cheese on patties during last minute of cooking so it melts.

Buns & Assembly

  1. 7

    Toast buns

    Spread about 1/2 tsp butter on cut sides of each bun. In a separate skillet over medium heat (or in the same pan after patties are removed), toast the buns cut-side down until golden and slightly crisp, about 1–2 minutes. Watch carefully so they don’t burn.

  2. 8

    Condiments

    Spread mayonnaise on the bottom bun and a thin layer of mustard and/or ketchup on the top bun as desired.

  3. 9

    Assemble burgers

    Place the dressed bottom bun on a plate, add one lettuce leaf, then the cheddar-topped patty, a tomato slice (one or two slices depending on size), and a few red onion rings. Top with the bun lid and press gently. Repeat for remaining burgers.

  4. 10

    Serve

    Serve immediately while hot with desired sides (fries, chips, pickles). Extra toppings like pickles or additional sauces can be offered on the side.

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