Tine And Cellar Burger Recipe

Mix

Place the ground beef in a bowl. Add kosher salt, black pepper and Worcestershire sauce. Gently combine with your hands or a spoon just until evenly mixed—do not overwork the meat to avoid dense burgers.

Form Patties

Divide the mixture into 4 equal portions (about 4 oz each). Form loose patties roughly 3.5–4 inches wide and about 3/4-inch thick, pressing a shallow dimple in the center of each patty to reduce doming while cooking.

Preheat Pan or Grill

Heat a cast-iron skillet or heavy griddle over medium-high heat until very hot (about 4–5 minutes). Brush the cooking surface with 1 tablespoon neutral oil.

Cook

Place patties on the hot surface. Cook for 3–4 minutes on the first side without pressing. Flip and cook 2–3 minutes on the second side for medium doneness. During the last 60–90 seconds, place a slice of cheddar on each patty and cover the skillet with a lid or tent with foil to melt the cheese.

While patties rest, split the brioche buns and spread softened butter on cut sides. Toast buttered sides in a separate skillet or on the grill over medium heat until golden brown, about 1–2 minutes per side. Remove and keep warm.

Make Spread

In a small bowl combine mayonnaise, Dijon mustard, tomato jam (or ketchup) and smoked paprika. Stir until smooth. Taste and adjust seasoning; add a pinch of salt if desired.

Assemble

Spread about 1 to 1.5 tablespoons of the prepared spread on both the top and bottom toasted bun halves. On the bottom bun place a leaf of lettuce, then the cheeseburger patty. Top the patty with 1–2 tablespoons bread and butter pickles, 2–3 thin slices of red onion and one tomato slice. Finish with the top bun. If using pickled jalapeños or microgreens, add them before closing the bun.

Let assembled burgers rest for 1 minute, then serve immediately with fries or a side salad. Provide extra pickles and any condiments on the side.