Burger Monday Recipe

Form patties

Place the ground chuck in a bowl. Sprinkle kosher salt and black pepper evenly over the meat, add Worcestershire sauce if using. Gently combine with your hands — do not overwork. Divide into two equal portions and form loose patties about 4–5 inches in diameter and roughly 3/4-inch thick. Press a shallow dimple in the center of each patty with your thumb to prevent doming during cooking.

Brush or rub vegetable oil onto the patties or directly onto the cooking surface just before cooking to prevent sticking.

In a medium skillet over medium heat, add the bacon strips and cook until crisp, about 6–8 minutes, turning occasionally for even crisping. Transfer bacon to paper towels to drain. Keep skillet grease for toasting buns if desired (or discard and use butter).

Heat a heavy skillet, cast-iron griddle, or grill over medium-high heat until very hot (about 3–5 minutes).

Place the patties on the hot surface. Cook undisturbed for 3–4 minutes to develop a crust. Flip once and cook another 3 minutes for medium doneness. Adjust time +/- 1–2 minutes for rarer or more well done. During the last 1 minute of cooking, place a slice of cheddar on each patty and cover loosely with a lid or tent with foil to melt the cheese.

While patties cook, halve the hamburger buns. Spread softened butter on the cut sides. Toast the buns cut-side down in a dry skillet or in the bacon skillet (use reserved bacon fat for extra flavor) over medium heat until golden, about 1–2 minutes.

Thinly slice the red onion and tomato. Arrange lettuce leaves and pickle slices. Mix mayonnaise, ketchup, and mustard together in a small bowl to make the burger sauce. Taste and adjust ratio to preference.

Spread about 1 tablespoon of the prepared sauce on the bottom half of each toasted bun.

Place a lettuce leaf on the sauced bottom bun, then the cheeseburger patty. Top each patty with two slices of bacon (or fold to fit). Add tomato slice, a few rings of red onion (about 2 tablespoons per burger), and two pickle slices.

Spread remaining sauce on the top bun, close the burger, and gently press to set. Serve immediately while hot.