Griddle Burger Recipe
snake river farms wagyu beef blend/house sauce/sweet onions/american cheese/pickles
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Burger
House Sauce
Sweet Onions
Method
House Sauce
- 1
Make sauce
In a medium bowl combine 1 cup mayonnaise, 3 tbsp ketchup, 1 tsp Dijon, 1 tsp yellow mustard, 2 tbsp sweet pickle relish, 1 tsp Worcestershire sauce, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp apple cider vinegar and 1 tsp hot sauce (optional). Whisk until smooth. Taste and adjust salt or acidity. Chill at least 30 minutes for flavors to meld (can be made up to 3 days ahead).
Sweet Onions
- 2
Caramelize onions
Heat a large skillet over medium heat. Add 1 tbsp unsalted butter. When melted, add 1 cup thinly sliced sweet onion and 1 tsp brown sugar and a pinch of salt. Cook, stirring occasionally, until onions are soft and golden-brown, about 12–15 minutes. Reduce heat if they begin to brown too quickly. Remove from heat and keep warm.
Burger
- 3
Form patties
Divide 1 lb Snake River Farms wagyu blend into four equal portions (~4 oz each) for slider-size or two portions (~8 oz each) for full burgers depending on desired serving. Gently form each portion into a loose round patty about 3/4" thick, making a shallow dimple in the center with your thumb to prevent doming when cooking. Do not overwork the meat.
- 4
Season patties
Just before cooking, season both sides of each patty with kosher salt (about 1/4 tsp per patty for four) and freshly ground black pepper to taste.
- 5
- 6
Cook patties
Place patties on the hot griddle. For medium-rare to medium cook times: 3 minutes on the first side without pressing, then flip and cook 2–3 minutes on the second side. If making thicker patties cook an extra 1–2 minutes per side as needed. Avoid pressing the patties to keep juices inside.
- 7
Melt cheese
About 30–45 seconds before the patties are done, place a slice of American cheese over each patty. Optionally cover loosely with a lid or a large metal bowl for 30–45 seconds to help cheese melt evenly.
- 8
Toast buns
While cheese melts, place split buns cut-side down on the griddle and toast 30–60 seconds until golden. Remove and keep warm.
- 9
Assemble burgers
Spread about 1–2 tbsp house sauce onto the bottom half of each toasted bun. Place the cheese-topped patty onto the sauce, top with 2–3 caramelized onion tablespoons and 3 pickle slices (adjust to taste). Spoon an additional 1 tsp house sauce onto the top bun if desired, then cap the burger.
- 10
Serve
Serve immediately while hot with extra sauce on the side. Leftover sauce can be refrigerated for up to 3 days.