Big Daddy Special Recipe

Mix patties

Place the ground beef in a mixing bowl. Add Worcestershire sauce, kosher salt, black pepper, and garlic powder. Using your hands, gently combine until just mixed — do not overwork. Divide into 4 equal portions (about 6 oz each) and form into patties about 3/4 inch thick and slightly wider than the buns. Press a shallow dimple into the center of each patty with your thumb to help them cook evenly.

Chill briefly (optional)

For easier handling and firmer sear, refrigerate the formed patties on a tray, uncovered, for 15–20 minutes while you prepare other components.

In a small bowl, combine mayonnaise, ketchup, yellow mustard, sweet pickle relish, apple cider vinegar, paprika, hot sauce (if using), and salt. Stir until smooth and well blended. Taste and adjust salt or sweetness if needed. Cover and refrigerate until ready to use; flavors meld best if made at least 15 minutes ahead.

Prepare vegetables: thinly slice the red onion into rings, slice the tomato into 1/4-inch rounds, and wash and dry lettuce leaves. Keep pickles handy. Lightly toast the buns: melt 1 tablespoon of butter and brush cut sides of buns. Toast on a griddle or skillet over medium heat until golden, about 1–2 minutes; set aside.

Cook bacon

In a skillet over medium heat, cook the bacon strips until crisp, about 6–8 minutes, turning occasionally. Transfer to a paper towel-lined plate and keep warm. Reserve a little bacon fat in the pan for extra flavor or discard according to preference.

Sear patties

Heat a heavy skillet or cast-iron pan over medium-high heat. Add vegetable oil and 1 tablespoon butter. When shimmering, place patties in the pan leaving space between them. Cook for 3–4 minutes without moving to develop a good crust. Flip patties and immediately top each with one slice of cheddar and one slice of American cheese (or stack cheeses as desired). Cook another 2–3 minutes for medium doneness, covering the pan briefly to help cheese melt. Cook longer for more well-done burgers.

Rest patties

Transfer cooked patties to a plate and let rest 2–3 minutes. Resting redistributes juices and prevents buns from getting soggy when assembled.

Finish buns and assemble: spread about 1 to 1 1/2 tablespoons of special sauce on the bottom half of each toasted bun. Place lettuce leaf on sauce, then the cheeseburger patty. Top each patty with two bacon strips, tomato slice, red onion rings (to taste), and 3 pickle slices. Spread a small amount of sauce on the top bun and close the burger. Press gently to compact.