Icehouse Willie Burger Recipe

Combine sauce ingredients

In a small bowl, whisk together mayonnaise, ketchup, yellow mustard, dill pickle relish, apple cider vinegar, smoked paprika, garlic powder, onion powder, hot sauce (if using), kosher salt, and black pepper until smooth and uniform.

Taste and adjust: if you want tangier, add another 1/4 tsp vinegar; for sweeter, add a tiny pinch of sugar; for more heat, add more hot sauce. Cover and refrigerate while you prepare the rest (allows flavors to meld).

Portion and shape

Divide the ground chuck into four equal portions (about 4 oz each). Gently form each portion into a loose ball and then flatten into a patty about 3/4" thick, slightly larger than the bun (they will shrink while cooking). Handle minimally to keep patties tender.

Season patties

Lightly brush or sprinkle each patty with Worcestershire sauce. Season both sides with kosher salt and freshly ground black pepper just before cooking.

Cook patties

Heat a heavy skillet or griddle over medium-high heat until hot. Add 1 tablespoon vegetable oil and spread. Place patties on the hot surface leaving space between them. Cook without pressing for 3–4 minutes until a brown crust forms on the bottom. Flip and immediately top each patty with a slice of sharp cheddar. Cook for another 2–3 minutes for medium (internal temp ~160°F/71°C); adjust time for preferred doneness. Remove patties to a plate and tent loosely with foil to rest 3 minutes.

Prepare buns

While patties rest, split the potato buns. Spread softened butter evenly on cut sides. Return skillet to medium heat and toast buns, buttered side down, until golden brown and crisp, about 1–2 minutes. Remove from heat.

Slice produce

Thinly slice the tomato and red onion. Drain excess liquid from pickle slices if wet.

Assemble burgers

Spread about 1.5 tablespoons of the Icehouse-style sauce on the bottom half of each toasted bun. Place a small handful (about 1/2 cup) of shredded iceberg lettuce on the sauce to create a moisture barrier. Add the cheddar-topped beef patty on top of the lettuce. Add 2 pickle slices, a slice or two of tomato, and a few rings of red onion. Spoon another 1 tablespoon of sauce on the top bun and close the burger.

Serve immediately with fries or chips. Leftover sauce keeps refrigerated up to 5 days in an airtight container.