Crescent City Recipe

Prepare patties

Season both sides of each burger patty evenly with the salt and black pepper. Press gently to form an even patty about 3/4-inch thick.

Toast buns

Heat a skillet or griddle over medium heat. Spread about 1/2 tablespoon of softened butter on the cut side of each bun. Place buns butter-side down on the hot skillet and toast until golden brown, about 1–2 minutes. Remove and set aside.

Cook patties

Increase heat to medium-high. Add the patties to the skillet (no additional oil needed for 80/20 beef; use a little oil if using lean beef or plant-based). Cook without moving until a browned crust forms, about 3–4 minutes. Flip and cook another 3–4 minutes for medium (adjust time for desired doneness). During the last 1–2 minutes of cooking, place a slice of cheddar jack cheese on each patty and cover the pan briefly to melt the cheese, about 30–60 seconds.

Assemble burgers

Spread about 1 tablespoon of the optional sauce (or mayonnaise) on the bottom bun. Place 1 lettuce leaf on the bottom bun, then add the cheeseburger patty. Top each patty with 4 dill pickle slices and another lettuce leaf. Spread remaining sauce or mayonnaise on the top bun and place on top. Serve immediately.

Make sauce: In a small bowl combine the mayonnaise, yellow mustard, hot sauce (if using), and pickle brine. Stir until smooth. Taste and adjust seasoning. Use immediately or refrigerate up to 3 days.