Build-your-own Burger Recipe

Shape patties

Divide 1 lb ground Angus into four equal portions (about 4 oz each). Gently form into patties about 3/4-inch thick and slightly wider than the buns. Avoid overworking the meat. Press a shallow dimple in the center of each patty with your thumb to prevent doming during cooking.

Season patties

Season both sides of each patty with 1 tsp salt and 1/2 tsp black pepper, distributing evenly just before cooking.

Toast buns

Heat a skillet or griddle over medium heat. Melt 2 tbs butter and spread on cut sides of brioche buns. Toast buttered cut sides in the skillet until golden brown, 1–2 minutes. Transfer toasted buns to a plate and keep warm.

Cook patties

Heat a heavy skillet or grill over medium-high heat and brush with 1 tbs vegetable oil. Add patties (do not overcrowd). Cook for 3–4 minutes on the first side without pressing, until a brown crust forms. Flip and cook 3–4 minutes more for medium (adjust time for desired doneness).

Add cheese (optional)

If adding cheese, place chosen cheese slice on each patty during the last 1 minute of cooking and cover the pan briefly to melt. Remove patties and rest 1–2 minutes.

Crisp bacon

In a separate skillet over medium heat, cook bacon strips (8) until crisp, turning occasionally, 6–10 minutes depending on thickness. Drain on paper towels. (Alternatively, bake bacon at 400°F/200°C for 12–15 minutes.)

Sautéed mushrooms

Slice 8 oz cremini mushrooms. In the same skillet used for bacon, discard most bacon fat leaving about 1 tbs, or add 1 tbs butter. Heat over medium-high, add mushrooms, season lightly with salt, and sauté until golden and any liquid has evaporated, 5–7 minutes.

Fried eggs

For fried eggs, heat a nonstick skillet over medium and add a little oil or butter. Crack 1 egg per burger and cook sunny-side up until whites are set but yolk is still runny, 2–3 minutes (cover briefly to set tops if desired) or flip for over-easy.

Sliced avocado

Halve, pit, and slice 1 ripe avocado. Toss slices with a pinch of salt and a squeeze of lemon if desired to prevent browning; set aside.

Prepare vegetables

Wash and dry 4 lettuce leaves. Slice the tomato into 4 even slices. Thinly slice 1/2 red onion into rings. Lay out 8 pickle slices.

Assemble condiments

Mix or plate condiments: spread mayonnaise on one bun half (about 1–2 tbs), ketchup on the other half (as desired), and mustard either on top of the patty or on the bun. Adjust amounts to taste.

Place the bottom brioche bun on a plate. Add a lettuce leaf, then the cooked beef patty (with cheese if used). Top with tomato slice, red onion rings, and 2 pickle slices. Add any premium add-ons chosen: 2 bacon strips, 2–3 sautéed mushrooms per burger, 1 fried egg, or 1/4 of the sliced avocado. Spoon an extra dab of mayonnaise or ketchup if desired. Cap with the toasted top bun and serve immediately.

Repeat assembly for remaining burgers. Serve with fries or a side salad if desired.