Ingredients:

  • 2 lbs (907g) ground beef (80/20 lean-to-fat ratio)
  • 1 tsp (6g) kosher salt
  • 1 tsp (2g) cracked black pepper
  • 1 tbsp (14g) garlic powder
  • 6 slices (approx. 150g) sharp cheddar or American cheese
  • ½ cup (115g) mayonnaise
  • ¼ cup (60g) ketchup
  • 2 tbsp (30g) sweet pickle relish
  • 2 tsp (8g) granulated sugar
  • 1 tsp (5ml) white vinegar
  • ½ tsp (1g) smoked paprika
  • 6 brioche buns (approx. 200g total), sliced
  • 2 tbsp (30g) unsalted butter, softened
  • 1 large (150g) beefsteak tomato, sliced
  • 1 head (100g) iceberg lettuce, shredded
  • 1 small (100g) red onion, thinly sliced

Instructions:

  1. In a small bowl, whisk together the mayonnaise, ketchup, relish, sugar, white vinegar, and smoked paprika. Stir until the mixture is smooth and the sugar has dissolved. Set aside in the fridge to let the flavors meld while you prep the meat.
  2. Divide the ground beef into 6 equal portions. Gently shape them into discs about ¾ inch (2cm) thick. Use your thumb to press a shallow indentation (a dimple) into the center of each patty to prevent puffing. Season both sides generously with salt, pepper, and garlic powder.
  3. Preheat your grill or skillet to medium-high heat. Lightly butter the cut sides of the brioche buns and toast them face-down until golden brown. Remove and set aside.
  4. Place patties on the hot surface. Cook for 4–5 minutes without moving them to develop a mahogany-colored crust. Flip once. Immediately place a slice of cheese on each patty. Cook for another 4–5 minutes until the internal temperature hits 145°F (medium) or 160°F (well-done).
  5. Spread a generous dollop of tangy sauce on the bottom bun. Layer the lettuce, the cheesy patty, a slice of tomato, and red onion. Top with more sauce on the upper bun and press down gently to lock the layers together.