Legendary Burger Recipe

Mix and form patties

Place ground beef in a bowl. Sprinkle kosher salt, black pepper, and Worcestershire sauce over the meat. Gently fold with your hands or a fork until just combined — do not overwork. Divide into 2 equal portions and form each into a loose ball, then flatten to 3/4-inch thick patties with a slight dimple in the center.

Rest

Let patties rest at room temperature for 10 minutes while you prepare sauce and toppings. This helps even cooking.

Cook

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot, then add vegetable oil and swirl. Place patties in the pan, spacing them apart. Cook without moving for 3-4 minutes until a deep brown crust forms. Flip once and cook 2-3 minutes more for medium (internal temperature ~145-150°F / 63-66°C). In the last 60 seconds, place a slice of cheddar on each patty and cover the pan to melt the cheese. Remove patties and let rest on a plate for 2 minutes.

While patties rest, whisk together mayonnaise, ketchup, Dijon, pickle relish, apple cider vinegar, smoked paprika, garlic powder, and salt in a small bowl until smooth. Taste and adjust seasoning. Refrigerate until assembly.

Spread softened butter evenly on cut sides of brioche buns. In a separate skillet over medium heat (or the warm pan used for patties with excess fat wiped to avoid burning), toast buns butter-side down until golden and crisp, about 1-2 minutes. Keep warm.

Slice the red onion into thin rings and the tomato into 1/4-inch slices. Pat tomato slices dry with a paper towel to avoid soggy buns. Wash and dry butter lettuce leaves. Prepare pickle slices.

Spread a generous tablespoon of the legendary sauce on the bottom bun. Add a lettuce leaf, then place the cheeseburger patty on top. Add 2-3 pickle slices, a tomato slice, and a few red onion rings. Spread sauce on the top bun as well and place on burger. If desired, finish with a small crack of the freshly cracked black pepper over the top.

Serve immediately with fries or a side of your choice.