House Burger Recipe

In a small bowl combine mayonnaise, ketchup, yellow mustard, dill pickle relish, Worcestershire sauce, garlic powder, onion powder, lemon juice (if using), salt and black pepper. Whisk until smooth and homogenous. Taste and adjust salt or relish to preference. Refrigerate while preparing the burger so flavors meld (at least 10 minutes).

Forming the patty

Portion the 3‑blend ground beef into a loosely packed ball weighing approximately 1/3 lb (0.333 lb). Gently press into a patty roughly 4–4.5 inches in diameter and about 3/4 inch thick with a slight indentation in the center to prevent doming during cooking. Do not overwork the meat.

Seasoning

Season both sides of the patty evenly with kosher salt and freshly ground black pepper immediately before cooking.

Preheating

Preheat a heavy skillet, cast iron pan or griddle over medium-high heat until very hot (about 3–5 minutes). Lightly oil the surface with the neutral oil and spread evenly.

Place the seasoned patty on the hot surface. Cook without moving for about 3–4 minutes to develop a good sear. Flip and cook the second side about 2–3 minutes for medium doneness. In the final 30–45 seconds of cooking, place the American cheese slice on the patty, cover the pan or tent with foil to melt the cheese. Internal temperature should reach 160°F (71°C) for well-done; reduce time slightly if you prefer medium (but follow local food safety guidance).

Remove the patty to a plate and tent loosely with foil to rest for 2–3 minutes while you toast the bun and assemble.

Butter the cut sides of the bun lightly with softened butter. Place buttered sides down on the hot skillet or griddle and toast for 30–60 seconds until golden and slightly crisp. Remove from heat.

Spread about 1 to 1 1/2 tablespoons of prepared burger sauce on the bottom bun (adjust to taste). Place the lettuce leaf on the sauce to act as a moisture barrier, then set the rested, cheese-topped patty on the lettuce.

Top the patty with the tomato slices, onion rings (arrange as preferred), and optional pickle chips. Spread a thin layer of burger sauce on the top bun and close the burger.

Serve immediately while hot, with fries or chips if desired.