Ingredients:

  • 2 lbs ground beef (80/20 chuck blend)
  • 1 tsp kosher salt
  • 1 tsp freshly cracked black pepper
  • 1 tbsp neutral oil
  • 6 slices sharp cheddar or American cheese
  • 6 brioche buns, split
  • 3 large leaves of Romaine lettuce, torn
  • 1 large tomato, sliced thin
  • 1 small red onion, thinly sliced
  • 1/2 cup mayonnaise
  • 1 tbsp yellow mustard
  • 1 tbsp pickle relish
  • 1/2 tsp paprika

Instructions:

  1. Shape the beef. Gently divide the ground beef into 6 equal portions. Lightly shape them into disks about 3/4 inch thick. Note: Do not overwork the meat or it will become tough.
  2. Create the indent. Press a small indentation into the center of each patty with your thumb. Note: This prevents the burger from puffing up into a ball.
  3. Season the meat. Sprinkle the kosher salt and black pepper generously on both sides immediately before cooking. Note: Salting too early draws out moisture and ruins the sear.
  4. Heat the pan. Add 1 tbsp neutral oil to a cast iron skillet over medium high heat until the oil is shimmering.
  5. Sear the patties. Place the patties in the pan. Cook 3-4 mins until a deep brown crust forms. Do not move or press them.
  6. Flip and finish. Flip once and cook for another 3 mins, or until the internal temperature reaches 155°F (68°C) for medium.
  7. Steam melt the cheese. During the final 60 seconds, place a slice of cheese on each patty. Pour 1 tsp of water into the pan and cover immediately with a lid until the cheese is velvety and melted.
  8. Toast the buns. Remove the burgers. Place the split brioche buns in the residual beef fat in the skillet and toast until golden brown.
  9. Whisk the sauce. In a small bowl, mix mayonnaise, yellow mustard, pickle relish, and paprika until smooth.
  10. Assemble. Slather the bottom bun with sauce, add Romaine, the cheesy patty, tomato, red onion, and the top bun.