The Water Dog Burger Recipe

Combine mayonnaise, grated garlic, lemon juice, Dijon mustard, salt, and pepper in a small bowl. Whisk until smooth and taste; adjust salt or lemon if needed. Refrigerate while preparing the burger to let flavors meld (at least 10 minutes).

Form the 6 oz portion of ground black angus beef into a loose patty about 3/4"–1" thick and slightly wider than the bun. Do not overwork the meat; press a shallow dimple in the center with your thumb to reduce doming while cooking.

Season both sides of the patty with the listed kosher salt and black pepper just before cooking.

Heat a cast-iron skillet or flat griddle over medium-high heat until hot. Add 1 tsp oil and spread to coat.

Place the patty on the hot surface and cook undisturbed for 3 to 3½ minutes to develop a brown crust.

Flip the patty and immediately place one slice of American cheese on top. Cook for another 2½ to 3 minutes for medium doneness (adjust time for preferred doneness). Remove patty to a plate and tent loosely with foil to rest for 2–3 minutes.

While the patty rests (or in a second skillet), split the brioche bun and butter the cut sides with the softened butter.

Toast the buttered cut sides on a skillet or griddle over medium heat until golden brown and fragrant, about 1–2 minutes. Remove and keep warm.

On the bottom bun, spread a tablespoon of garlic aioli (or to taste). Place the lettuce leaf on top of the aioli to act as a moisture barrier.

Set the rested cheeseburger patty on the lettuce. Top with the tomato slices and shaved red onions. Add optional pickle slices if using.

Spread a light swipe of garlic aioli on the top bun, place it on the assembled burger, and press gently.

Serve immediately with fries, chips, or a side salad. Recommend serving the burger hot so the cheese is melty and the aioli flavors are pronounced.