Fiddler's Burger Recipe

Name: Tubby's Tank House Thunderbolts FIDDLER'S BURGER Recipe
Cook time: 25 min
Total time: 25 min
Yield: 1 servings
Cuisine: American
Ingredients: 8 oz ground beef (80/20); 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 1 tsp vegetable oil (for grill/griddle); 1 each burger bun (brioche or sesame); 1 tsp unsalted butter (softened, for toasting); 1 each cheddar cheese slice; 1 each leaf lettuce (butter or romaine leaf); 1 each tomato slice (about 1/4-inch thick); 3 rings red onion slices; 3 each dill pickle slices; 1 tbs mayonnaise; 1 tsp yellow mustard

Inspired by Tubby's Tank House Thunderbolt

Time25m

Serves1

Our 8 oz. burger, grilled to your liking, served on a freshly toasted bun.

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Ingredients

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Burger

8 oz ground beef (80/20)

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

1 tsp vegetable oil (for grill/griddle)

Bun & Toppings

1 each burger bun (brioche or sesame)

1 tsp unsalted butter (softened, for toasting)

1 each cheddar cheese slice

1 each leaf lettuce (butter or romaine leaf)

1 each tomato slice (about 1/4-inch thick)

3 rings red onion slices

3 each dill pickle slices

1 tbs Mayonnaise

1 tsp yellow mustard

Method

Burger

Form Patty

Gently form the 8 oz ground beef into a patty about 3/4 to 1 inch thick and roughly 4 inches in diameter. Do not overwork the meat — press a shallow 1/2-inch indentation in the center with your thumb to reduce doming during cooking.

Season both sides of the patty evenly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper just before cooking.

Preheat Grill or Griddle

Preheat a grill or heavy skillet / griddle over medium-high heat for about 5 minutes until hot. Lightly oil the grilling surface with 1 tsp vegetable oil to prevent sticking.

Cook Patty

Place the patty on the hot grill or skillet. For medium-rare cook ~3 minutes per side, for medium ~4 minutes per side, for medium-well ~5 minutes per side. Avoid pressing the patty while cooking. If adding cheese, place the cheddar slice on the patty about 1 minute before removal and close the grill lid to melt.

Use an instant-read thermometer if desired: medium-rare 130°F, medium 140°F, medium-well 150°F. Remove the patty and let rest on a plate for 3 minutes to redistribute juices.

Bun & Assembly

Toast Bun

While the patty cooks or rests, spread 1 tsp softened butter evenly on the cut sides of the bun. Place cut-side down on the hot grill or skillet for 1–2 minutes until golden brown and fragrant. Remove and set aside.

Prepare Condiments

Mix 1 tbs mayonnaise with 1 tsp yellow mustard (optional) on the bun bottom or a small bowl. Spread evenly on the bottom bun.

Place the lettuce leaf on the mayo-coated bottom bun, add the tomato slice, then place the rested cheeseburger patty on top of the tomato. Top with red onion rings and dill pickle slices.

Spread a small amount of mayonnaise on the top bun if desired, then place the top bun over the stack. Gently press to seat all components.

Serve immediately while hot. Provide ketchup on the side if desired.