Tine & Cellar Burger Recipe

Make the sauce

In a small bowl, combine 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon Dijon mustard, 1 teaspoon finely chopped capers, 1/2 teaspoon hot sauce (optional), 1/4 teaspoon smoked paprika, 1/2 teaspoon fresh lemon juice and 1/4 teaspoon salt. Whisk until smooth. Taste and adjust seasoning. Chill in refrigerator while preparing rest of burger so flavors meld.

Slice the red onion into thin rings and separate into rings. Slice the tomato into 4 even slices. Wash and dry lettuce leaves. Slice dill pickles if not pre-sliced.

Cook the bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning occasionally. Transfer to paper towel-lined plate to drain. Keep skillet with a little bacon fat for searing patties or discard fat and wipe skillet if using oil instead.

Divide 1 1/4 lbs ground beef into 4 equal portions (about 5 oz / 140 g each). Gently form into patties about 3/4-inch thick, making a slight indentation in the center of each patty with your thumb to reduce doming while cooking.

Season both sides of each patty with 1 teaspoon kosher salt (divide evenly) and 1/2 teaspoon freshly ground black pepper (divide evenly), plus 1/2 teaspoon garlic powder (divide evenly). Sprinkle 1 teaspoon Worcestershire sauce over the formed patties (divide among patties) or mix into the meat before forming if preferred.

Heat a large skillet or griddle over medium-high heat. Add 1 tablespoon vegetable oil or a little reserved bacon fat and heat until shimmering. Place patties in skillet without crowding. Cook for 3–4 minutes on the first side until a browned crust forms.

Flip patties and immediately place a slice of cheddar on each. Cook another 3 minutes for medium doneness (internal temp ~145–150°F / 63–66°C). For well-done, cook an additional 1–2 minutes. Do not press down on patties while cooking.

While patties finish, spread softened butter on cut sides of 4 buns. Place buns, buttered side down, in a hot skillet or on griddle and toast until golden, about 1–2 minutes. Watch carefully to avoid burning.

To assemble each burger: spread about 1 tablespoon of the house sauce on the bottom bun. Add a lettuce leaf, then the cheddar-topped patty. Top patties with two slices of bacon, a tomato slice, a few rings of red onion, and two pickle slices. Spread another 1 tablespoon of house sauce on the top bun and finish the burger. Serve immediately.

Optional: Serve with fries or a simple side salad and extra sauce on the side.