Seattle Classic Recipe

In a small bowl, whisk together mayonnaise, ketchup, yellow mustard, sweet pickle relish, apple cider vinegar, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper until smooth. Taste and adjust seasoning. Cover and refrigerate for at least 15 minutes to let flavors meld.

Preheat and Arrange

Preheat oven to 400°F (205°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange bacon slices in a single layer on the rack.

Season Bacon

Sprinkle brown sugar evenly over each bacon slice, then turn each slice and press coarsely ground black pepper into the sugar side so both sides have some seasoning (reserve a small amount of pepper to taste).

Bake 12–18 minutes, rotating pan once, until bacon is crisp at edges and caramelized to your liking. Watch closely near the end to prevent burning. Remove from oven and transfer bacon to a paper towel–lined plate to drain. Keep warm.

Divide the ground beef into 2 equal portions (about 8 oz each). Handle gently and form into loose patties about 4 inches in diameter and roughly 1/2 inch thick. Make a slight indentation in the center of each patty with your thumb to help them cook flat.

Season both sides of each patty with kosher salt and freshly ground black pepper just before cooking.

Heat Pan

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (a drop of water should sizzle and evaporate). Add a light film of oil if your pan is not well-seasoned.

Place patties in the hot pan without crowding. Cook 3–4 minutes on the first side without moving, until a brown crust forms. Flip once and immediately place slices of cheddar cheese on top of each patty. Cook another 2–4 minutes for medium doneness (adjust time for desired doneness).

During the last minute of cooking, lightly butter cut sides of the buns and toast them, buttered-side down, in a separate skillet or in the oven until golden.

Transfer finished patties to a plate and tent with foil to rest 3–5 minutes.

On the bottom bun, spread about 1–2 tablespoons of Jim’s Drive-In Sauce. Add 2 leaves of green leaf lettuce (or enough to cover), one cooked cheddar-topped patty, two slices of packer dill pickles, 2–3 slices of red onion, a tomato slice, and 3 slices of peppered brown sugar bacon arranged across the patty.

Spread another 1 tablespoon of the sauce on the top bun and place it over the assembled burger. Press gently to compact slightly.

Serve immediately with fries or your preferred side.