Willie Burger Recipe

Prepare the meat

Place ground beef in a large bowl. Add kosher salt, black pepper, Worcestershire sauce, garlic powder and onion powder. Gently fold the mixture with your hands or a spatula until just combined — do not overwork the meat to keep the patties tender.

Form patties

Divide the meat into two equal portions (approx. 8 oz each). Lightly form each portion into a round patty about 3/4" thick and slightly wider than the bun. Make a shallow dimple in the center of each patty with your thumb to prevent doming while cooking.

Toast the buns

Heat a skillet or griddle over medium heat. Melt the butter and brush it on the cut sides of the buns. Place buns cut-side down on the hot skillet and toast until golden brown, about 1–2 minutes. Remove and keep warm.

Cook the patties

Heat a cast-iron skillet or griddle over medium-high heat until very hot. Add the formed patties and cook for 3–4 minutes on the first side without pressing. Flip and cook another 2–3 minutes for medium rare to medium (adjust time for desired doneness). During the last minute of cooking, place a slice of cheddar on each patty to melt and cover the skillet with a lid or foil briefly to encourage melting.

Crisp the bacon

While the patties are cooking (or beforehand), cook bacon strips in a separate pan until crisp. Drain on paper towels.

Rest patties

Remove patties to a plate and let rest 2 minutes to redistribute juices.

Assemble the Willie Burger

Spread about 1–2 tablespoons of Willie sauce on the bottom bun. Place shredded lettuce on the sauce, then the cheddar-topped patty. Add two slices of crispy bacon on top of the patty, followed by tomato slice, pickles, and a few rings of red onion. Spoon a little extra Willie sauce on the top bun and place it on top. Serve immediately.

Make the sauce

In a small bowl, combine mayonnaise, ketchup, yellow mustard, dill pickle relish, hot sauce, smoked paprika, minced garlic, lemon juice, salt and black pepper. Whisk until smooth and taste for seasoning; adjust salt, hot sauce or lemon juice as desired. Refrigerate until ready to use. Makes roughly 1/4 cup.