Ingredients
- 1½ pounds 80/20 ground beef
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 slices sharp cheddar cheese
- 4 brioche burger buns, split
- 4 green-leaf lettuce leaves
- 1 large tomato, sliced
- ½ small red onion, thinly sliced
- 12 dill pickle chips
- 1 tablespoon neutral oil
Burger sauce
- ¼ cup mayonnaise
- 1 tablespoon ketchup
- 2 teaspoons yellow mustard
- 1 teaspoon pickle brine
- ¼ teaspoon smoked paprika
Instructions
- Make the sauce. Stir mayonnaise, ketchup, mustard, pickle brine, and smoked paprika in a small bowl. Refrigerate until needed.
- Shape the patties. Divide beef into four loose portions. Shape into ¾-inch patties slightly wider than the buns. Press a shallow dimple in each center.
- Season. Sprinkle both sides with salt and pepper immediately before cooking.
- Cook. Heat a cast-iron skillet over medium-high heat. Add oil, then patties. Cook 3–4 minutes without moving, flip, and cook 2–3 minutes more.
- Add cheese. Top each patty with cheddar during the final minute. Cover briefly to melt.
- Toast buns. Place buns cut-side down in the skillet for 30–60 seconds until golden.
- Assemble. Spread sauce on the buns, then add lettuce, burger, tomato, onion, and pickles. Serve immediately.
Chef tips
Keep the beef loose. Overworking the meat makes burgers
dense. Shape gently, and avoid pressing the patties while they cook.
Use a thermometer. For food
safety, cook ground beef to an internal temperature of 160°F.
