Tuk-tuk Hamburger Recipe

In a small bowl combine mayonnaise, ketchup, Dijon mustard, sweet pickle relish, apple cider vinegar, garlic powder, onion powder, hot sauce (if using), salt and pepper. Whisk until smooth. Taste and adjust seasoning. Refrigerate while you prepare the rest so flavors meld (at least 15 minutes).

Divide the ground Angus beef into 4 equal portions (about 4 oz each). Gently form each portion into a patty about 3/4-inch thick and slightly wider than your buns; avoid overworking the meat to keep patties tender.

Make a shallow dimple in the center of each patty with your thumb to help them cook flat and evenly.

Season both sides of the patties with fine sea salt and freshly ground black pepper. Lightly brush each side with Worcestershire sauce or fold it into the meat before forming if you prefer.

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Add neutral oil and swirl to coat.

Cook the patties 3–4 minutes on the first side without pressing them. Flip and cook another 3 minutes for medium (adjust time ±1 minute for desired doneness). During the last 1 minute of cooking, place a slice of cheddar on each patty and cover the pan briefly to melt the cheese.

While patties cook, place beef bacon in a separate skillet over medium heat. Cook 3–5 minutes per side until crisp and browned. Transfer to a paper towel–lined plate to drain excess fat.

Slice the tomato into 1/4-inch rounds. Lightly season tomato slices with a pinch of kosher salt and a little black pepper.

If using red onion, thinly slice and separate into rings. Rinse lettuce leaves and pat dry or spin in a salad spinner; trim any large stems.

Spread softened butter on the cut sides of the burger buns. In a clean skillet set to medium heat (or on a grill), toast the buns cut-side down until golden, about 1–2 minutes. Remove and keep warm.

Place the toasted bottom bun on your work surface. Spread about 1 tablespoon of burger sauce onto the bun bottom.

Add 1–2 leaves of lettuce, then a cheese-topped Angus patty.

Top the patty with two slices of crispy beef bacon, then a slice or two of tomato (depending on size), and a few thin onion rings if using.

Spread 1 tablespoon of burger sauce on the inside of the top bun and place it over the stack. Press gently to hold together.

Repeat to assemble remaining burgers. Serve immediately with extra sauce on the side if desired.