Classic Cheese Burger with Secret Sauce

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  80/20 Ground Beef(907g)

  Standard ground beef. Drain fat thoroughly after cooking to reduce calories.

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  Garlic powder(15g)
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  Worcestershire Sauce(30g)

  Lea & Perrins is the standard. A little goes a long way.

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  Mustard powder(10g)
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  2 Teaspoons Kosher Salt, Plus More For Seasoning
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  1 Teaspoon Freshly Cracked Black Pepper, Plus More For Seasoning
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  Cheddar Cheese
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  Bread, Brioche Bun
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  Lettuce, Romaine
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  Tomato
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  Pickles, Dill, Canned
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  Yellow Onion(240g)
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  Mayonnaise, Regular(240g)
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  Ketchup(30g)
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  Garlic powder(3g)
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  2 tablespoons pickle juice
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  1 teaspoon dried dill
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  Lime Juice, Fresh(10g)
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  Paprika, Smoked(5g)
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  Cayenne Pepper, Ground(3g)
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  Mustard, Dijon(5g)

Instructions

1. 1Whisk together the mayonnaise, ketchup, Dijon mustard, garlic powder, lime juice, smoked paprika, and cayenne pepper in a small bowl until fully combined. Cover and refrigerate until ready to assemble.
2. 2Dice the onion into thin slices. Heat a skillet over medium heat for 1–2 minutes, then add the onion with a pinch of salt. Cook 8–10 minutes, stirring occasionally, until deep golden brown and caramelized. Transfer to a plate.
3. 3Combine the ground beef, garlic powder, Worcestershire sauce, and mustard powder in a large bowl. Mix gently until just combined—do not overmix. Divide the mixture evenly into 6 equal portions and form each into a patty approximately ⅓ inch thick.
4. 4Heat a large skillet or griddle over medium-high heat for 2–3 minutes. Place the patties on the hot surface and cook 4–5 minutes without moving them, until a golden-brown crust forms. Flip the patties and cook 3–4 minutes until the internal temperature reaches 160°F for medium doneness.
5. 5Top each patty with the sharp cheddar and cover the skillet with a lid. Cook 1–2 minutes until the cheese is fully melted.
6. 6While the cheese melts, place the brioche buns cut-side down on the skillet or griddle over medium heat. Toast 1–2 minutes until golden brown.
7. 7Spread the secret sauce generously on the toasted sides of each bun. Layer each patty with lettuce, tomato slices, and caramelized onions on the bottom bun, then cap with the top bun.
8. 8Divide the finished burgers evenly into 6 airtight containers while still warm, packing pickles on the side of each container. Refrigerate until ready to eat.