These fan favorites are finally up on the blog after many requests! Short and sweet but here is the recipe.
Ultra crispy edges, no filler and so delicious you will never make another kind of burger again!
For the Burger Patty
1 lb Ground Chuck 80/20
Salt and pepper
1 tablespoon vegetable oil
Brioche or Potatoes buns (1 for each patty)
2 tablespoons unsalted butter
Cheese Slices (1 for each full-sized patty or ½ for mini patty)
Thinly sliced white or red onion
¼ cup mayonnaise
2 tablespoons ketchup
1 ½ tablespoon mustard
¾ tablespoon relish
Pinch of salt and pepper
Heat cast iron skillet on medium heat. Butter buns and toast on skillet. Set aside.
Divide ground chuck into four 4 oz patties or eight 2 oz patties. Careful not to overwork the meat.
Turn skillet to medium high. Drizzle 1 tablespoon of vegetable oil on skillet. Season tops of divided ground chuck with salt just before placing on skillet.
With a heavy set flat spatula, flatten patty until about ½ inch thick. Ensure you flatten within the first 30 seconds. After, do not flatten or squish the patty. Cook for approximately 2 minutes or until you notice liquid surfacing on the top of the patty (fat rendering). Flip and add cheese. Cook until cheese is melted and remove from heat. Continue until all patties are completed.
For special sauce
Mix mayonnaise, ketchup, mustard, relish salt and pepper until well combined.
Spread special sauce onto toasted brioche. Add onion, beef patty, lettuce, tomato and dill pickle. Enjoy!