Big Easy Recipe

Form patties

Divide the ground beef into two equal portions (~8 oz each). Gently form each portion into a round patty about 3.5–4 inches in diameter and roughly 3/4 inch thick. Do not overwork the meat—handle lightly so patties remain tender. Press a shallow dimple in the center of each patty with your thumb to help them cook evenly.

Season both sides of each patty with kosher salt and freshly ground black pepper just before cooking. Salting early can draw moisture out; for best juiciness season immediately prior to searing.

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

Place the patties in the hot pan, leaving space between them. Cook without moving for 3–4 minutes to form a good sear. Flip and cook another 3–4 minutes for medium (internal temp ~160°F/71°C for well-done; adjust time slightly for preferred doneness).

If using cheese, place a slice on each patty in the last 30–60 seconds of cooking and cover the pan briefly to melt.

Transfer cooked patties to a plate and let rest 2–3 minutes while you prepare the buns and assemble. Resting helps redistribute juices.

Split the sourdough buns. Spread about 1 teaspoon softened butter on each cut face of the buns (total 2 tsp). Toast buttered sides in a clean skillet over medium heat or in a toaster oven until golden brown and crisp, about 1–2 minutes per side. Remove from heat.

Spread mayonnaise evenly on the bottom halves of both toasted buns (approximately 1.5 tbs per bun). If using hot sauce, mix it into the mayo (about 1/2 tsp per bun) for a Creole tang.

Place two lettuce leaves on each mayo-spread bottom bun. Arrange 4 pickle slices on top of the lettuce for each sandwich (adjust to preference).

Place one cooked patty on top of the pickles, then place the second patty on top of the first (double-stack). If you melted cheese, the cheese-covered patties should be positioned as preferred (cheese between patties or on top).

Spread a little mayonnaise on the inside of the top bun if desired, then close the sandwich. Press gently to compact.

Serve the Big Easy immediately while hot, with fries or a side of your choice.