Bonfire Burger Recipe

In a small bowl combine 1/2 cup mayonnaise, 2 tbs ketchup, 1 tsp Dijon mustard, 1 tsp apple cider vinegar, 1/2 tsp smoked paprika, 1/4 tsp garlic powder, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until smooth and taste; adjust salt or vinegar as needed. Refrigerate at least 20 minutes to let flavors meld.

Preheat oven to 400°F (200°C) or prepare a skillet. Arrange 6 slices of thick-cut bacon on a rimmed baking sheet lined with foil for easy cleanup. Bake 12–18 minutes until crisped to your liking, flipping once halfway through if desired. Alternatively, cook in a skillet over medium heat turning occasionally until crisp. Transfer bacon to a paper towel–lined plate to drain.

Divide 1 lb ground beef into two equal portions (about 8 oz each). Gently form each portion into a flat round patty about 3/4" thick and slightly larger than the bun—do not overwork the meat. Make a shallow dimple in the center of each patty with your thumb to reduce puffing while cooking.

Season both sides of the patties evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly brush patties with 1 tsp Worcestershire sauce (or mix into meat before forming) if desired.

Preheat grill or heavy skillet/plancha to medium-high (around 425°F). Brush grates or skillet with 1 tbs vegetable oil to prevent sticking.

Place patties on the hot grill or skillet. Cook 3–4 minutes without moving to develop a good sear. Flip and cook another 2–3 minutes for medium doneness. During the last 1 minute of cooking, place a slice of sharp cheddar on each patty and close the grill lid or cover the skillet to melt the cheese.

If you prefer a charred note reminiscent of a bonfire, turn up heat briefly or sear edges using tongs, but watch closely to avoid burning.

While patties cook, split 2 burger buns and lightly butter cut sides with 1 tbs softened butter. Toast cut sides on the grill or in a skillet until golden, about 1–2 minutes. Remove and keep warm.

Slice tomato into 1/4" rounds and slice 1/4 red onion into thin rings. Prepare 2 leaves of red leaf lettuce per burger.

To assemble: spread about 1 1/2 tbs house burger sauce on the bottom half of each toasted bun. Place lettuce leaf(s) on the sauce, then add one cheeseburger patty. Top the melted cheddar with 3 slices of crispy bacon. Drizzle approximately 1 tbs Sriracha over the bacon (adjust to heat preference). Add tomato slice, a few red onion rings, and 4 pickle chips. Finish with remaining burger sauce or an extra drizzle of Sriracha on the top bun, then close the sandwich.

Serve immediately with fries or your preferred side.