Bow Wow Burger Recipe

Prepare the meat

Place 1 lb grass-fed ground beef in a medium bowl. Sprinkle 1 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tbs Worcestershire sauce, and 1/2 tsp garlic powder over the meat.

Gently combine seasonings into the meat with your hands or a spatula; do not overwork — mix just until evenly distributed (about 30 seconds).

Divide the mixture into two equal portions (about 8 oz each). Form each portion into a loose ball, then flatten into patties about 3/4 inch thick and slightly wider than the buns. Make a shallow thumb indentation in the center of each patty to prevent puffing during cooking.

Preheat a cast-iron skillet or heavy pan over medium-high heat until hot (about 3–4 minutes). Add 1 tbs vegetable oil and swirl to coat.

Place patties in the hot pan. Cook until a browned crust forms and juices rise to the surface, about 3–4 minutes. Flip once and cook the second side 3 minutes for medium-rare to medium, or 4 minutes for medium-well. During the last 1 minute of cooking, place a slice of cheddar on each patty and cover the pan briefly to melt the cheese.

Transfer cooked patties to a plate and let rest for 3–4 minutes to redistribute juices.

While patties cook, prepare toppings: thinly slice 1/2 ripe tomato and 1/4 red onion. Rinse and pat dry 2 lettuce leaves. Measure out pickles.

Split 2 buns and spread 1 tsp softened butter on each cut side. Place buns, buttered side down, in a separate skillet over medium heat or on a griddle and toast until golden, about 1–2 minutes. Alternatively, toast under a broiler for 30–60 seconds—watch carefully.

Mix 2 tbs mayonnaise, 1 tsp yellow mustard, and 1 tbs ketchup in a small bowl to make burger sauce. Taste and adjust to preference.

Assemble each Bow Wow Burger: spread burger sauce on the bottom bun, add 1 lettuce leaf, place the rested cheeseburger patty on top, add tomato slices, red onion slices, and 2 pickle slices. Spread a little extra sauce on the top bun and close the burger.

Serve immediately while hot. Offer extra ketchup, mustard, or pickles on the side.