📝 About This Recipe
This is the quintessential American classic, perfected through the science of the Maillard reaction and high-quality beef selection. Born from the bustling lunch counters of the early 20th century, this burger features a juicy, hand-formed patty with a deeply caramelized crust nestled in a toasted, buttery brioche bun. It’s a harmonious balance of savory fat, crisp garden-fresh vegetables, and a signature tangy 'secret' sauce that elevates the fast-food format to a gourmet experience.
🥗 Ingredients
The Beef Patty
- 1.5 lbs Ground Chuck (80/20 lean-to-fat ratio, kept very cold)
- 1 tablespoon Kosher Salt (to be applied just before cooking)
- 1 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Unsalted Butter (melted, for brushing the buns)
The Secret Sauce
- 1/2 cup Mayonnaise (full fat for best flavor)
- 1 tablespoon Yellow Mustard
- 1 tablespoon Sweet Pickle Relish
- 1/2 teaspoon Smoked Paprika
- 1/4 teaspoon Garlic Powder
The Build
- 4 pieces Brioche Buns (split)
- 4 leaves Iceberg Lettuce (shredded thinly for crunch)
- 1 large Beefsteak Tomato (cut into 4 thick slices)
- 4 slices Red Onion (cut into very thin rings)
- 12 pieces Dill Pickle Chips (crinkle-cut)
👨🍳 Instructions
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1
In a small bowl, whisk together the mayonnaise, yellow mustard, relish, smoked paprika, and garlic powder until smooth. Cover and refrigerate for at least 15 minutes to allow flavors to meld.
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2
Divide the cold ground chuck into 4 equal portions (6 ounces each). Gently shape them into balls without overworking the meat; the less you handle it, the more tender the burger will be.
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3
Press the meat balls into patties approximately 1/2 inch wider than your buns, as they will shrink during cooking. Create a slight indentation (a dimple) in the center of each patty with your thumb to prevent 'doming'.
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4
Place the shaped patties on a tray, cover with plastic wrap, and refrigerate for 10 minutes to firm up the fat.
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5
Preheat a heavy cast-iron skillet or flat-top griddle over medium-high heat until it begins to wisps of smoke appear.
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6
While the pan heats, brush the cut sides of the brioche buns with melted butter. Toast them on the griddle for 1-2 minutes until golden brown and crisp. Set aside.
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7
Generously season both sides of the cold patties with kosher salt and black pepper immediately before placing them in the hot pan.
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8
Place patties in the skillet, ensuring they aren't crowded. Sear for 3-4 minutes without moving them to develop a deep, dark brown crust.
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9
Flip the patties using a sturdy metal spatula. The crust should be even and caramelized.
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10
Cook for an additional 3 minutes for a perfect medium doneness (internal temperature of 145°F-150°F). Avoid pressing down on the patties with the spatula to keep the juices inside.
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11
Remove the patties from the heat and let them rest on a warm plate for 2 minutes.
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12
Assemble the burger: Spread a generous tablespoon of secret sauce on both the top and bottom toasted buns.
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13
On the bottom bun, layer the shredded lettuce, followed by the tomato slice and a pinch of salt.
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14
Place the patty on the tomato, then top with red onion rings and three pickle chips.
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15
Close the burger with the top bun and serve immediately while the beef is hot and the bun is still crisp.
💡 Chef's Tips
Always use beef with at least 20% fat; lean beef will result in a dry, crumbly burger. Keep your meat ice-cold until the very second it hits the pan to ensure the fat doesn't melt prematurely. Never salt the meat inside the patty mix; salt only the exterior to avoid a rubbery, sausage-like texture. Use a cast-iron skillet for the best heat retention and even browning across the entire surface. Let the meat rest for 2-3 minutes after cooking so the juices redistribute instead of running out on the plate.
🍽️ Serving Suggestions
Serve with double-fried thick-cut potato wedges dusted with sea salt. Pair with a classic chocolate malt or a cold, crisp American Lager. A side of creamy coleslaw provides a refreshing acidic contrast to the rich beef. For a spicy twist, add pickled jalapeños or a dash of hot sauce to the secret sauce.