Ingredients:

  • 1/2 cup Mayonnaise (full-fat)
  • 2 Tbsp Ketchup
  • 1 Tbsp Yellow Mustard (American style)
  • 1 Tbsp Dill Pickle Relish (or finely chopped dill pickle)
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Apple Cider Vinegar (or white wine vinegar)
  • Pinch Granulated Sugar (optional, for balance)
  • 5 lb Ground Beef (80/20 Chuck preferred, cold)
  • 1 tsp Kosher Salt (or fine sea salt)
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 Tbsp Olive Oil (or neutral cooking oil)
  • 4 slices Mature Cheddar Cheese (or American cheese slices)
  • 8 cups Mixed Leaf Lettuce (Romaine, Iceberg, or Butter Lettuce)
  • 2 Large Ripe Tomatoes (Beefsteak or Vine)
  • 1/2 medium Red Onion (thinly sliced)
  • 1/2 cup Dill Pickles (sliced coin-style)
  • Optional: 4 slices Crisp streaky bacon (cooked and crumbled)

Instructions:

  1. Whisk the Special Sauce: In a small bowl, combine all Sauce ingredients (mayonnaise through sugar). Whisk until completely smooth. Cover and chill while you prep the rest.
  2. Prep the Base: Wash and dry the lettuce thoroughly. Chop or tear the lettuce into bite-sized pieces. Slice the tomatoes, red onion, and set aside the pickles.
  3. Divide the Meat: Gently divide the cold ground beef into four equal portions (approximately 6 oz each). Do not overwork the meat—just lightly form them into discs slightly wider than your final desired size.
  4. Season the Patties: Right before cooking, generously season only the top side of the patties with half of the salt and pepper.
  5. Heat the Pan: Heat the oil in your skillet or cast iron pan over medium-high heat until shimmering hot.
  6. Sear and Cook: Place the patties, seasoned-side down, into the hot pan. Press down firmly with a spatula for 10 seconds to maximize contact and create a sear (the 'smash' technique).
  7. Flip and Finish: Cook for 3–4 minutes for medium-rare, or longer to preference. Season the second side immediately. Flip the patties.
  8. Melt the Cheese: For the last minute of cooking, place a slice of cheddar atop each patty. Place a lid over the pan for 30 seconds to encourage melting.
  9. Rest: Remove the patties and let them rest on a plate for 2–3 minutes to allow the internal juices to redistribute.
  10. Build the Bowl Base: Place a generous bed of mixed greens into four individual serving bowls. Arrange the sliced tomatoes, red onion, and pickles around the edges of the greens.
  11. Place the Protein: Slice the rested cheeseburger patty in half or quarters. Place the hot, juicy, cheesy meat centre stage on top of the greens.
  12. Garnish and Serve: Drizzle a generous amount of the Special Sauce over the patty and the salad base. Serve immediately.