Founder's Favorite Burger Recipe

Form the Patties

Divide the ground beef into two equal portions (about 8 oz each). Lightly shape each portion into a loose patty roughly 4 inches in diameter and about 3/4 inch thick. Do not overwork the meat — handle as little as possible to keep the patties tender. Make a shallow indentation in the center of each patty with your thumb to prevent doming during cooking.

Season both sides of each patty with kosher salt and freshly ground black pepper. Sprinkle the Worcestershire sauce evenly over the top of each patty and gently pat in. Set patties on a plate and let rest at room temperature for 10 minutes while you prepare your grill or pan.

Preheat a heavy skillet, griddle, or cast-iron pan over medium-high heat until very hot (about 3–5 minutes). Add 1 teaspoon vegetable oil and swirl to coat.

Place the patties on the hot surface. For medium doneness: cook 3–4 minutes on the first side without moving, until a deep brown crust forms. Flip once and cook 2–3 minutes on the second side. In the last 60–90 seconds of cooking, top each patty with a slice of sharp cheddar and cover the pan with a lid or tent loosely with foil to melt the cheese. Adjust times for desired doneness: less time for rare, 4–5 minutes second side for well done.

While patties rest (after cooking), split the brioche buns and spread softened butter evenly on the cut sides.

Toast the buttered cut sides in a separate skillet or on the griddle over medium heat until golden-brown and crisp, about 1–2 minutes. Remove and set aside warm.

Combine mayonnaise, yellow mustard, and ketchup in a small bowl and stir until smooth to make the burger sauce. Taste and adjust — add a pinch of salt if needed.

Lightly toss the sliced red onion with a tiny pinch of salt to soften flavor if desired. Prepare tomato slices, lettuce leaves, and pickles so they are ready to assemble.

If using bacon, cook until crisp (pan-fry or bake at 400°F / 200°C for 12–15 minutes) and drain on paper towels. If using smoked paprika, sprinkle a light dusting over the cooked bacon or directly on the cheese-topped patties for a smoky note.

Spread about 1.5 tablespoons of the prepared sauce on the bottom half of each toasted bun.

Place a lettuce leaf on the sauced bottom bun, then set the hot cheese-topped patty on top of the lettuce (this helps prevent the bun from becoming soggy).

Add a tomato slice, 3 pickle slices, a few rings of red onion, and bacon strips if using. Spoon a little extra sauce on the top bun if desired.

Cap with the top bun, press gently to compact slightly, and serve immediately.

Cut the assembled burgers in half if desired and serve with fries, slaw, or a side salad. Offer extra ketchup, mustard, and pickles at the table.