Description
A juicy, cheesy stacked burger made with seasoned beef patties, crisp lettuce, tomato, pickles, red onion, and a creamy burger sauce on toasted brioche buns.
Ingredients
Units
Scale
- 1 pound ground beef, ideally 80/20
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 4 brioche buns
- 4 slices cheddar cheese
- 4 large lettuce leaves
- 1 medium tomato, sliced
- 16 pickle chips
- 1 small red onion, thinly sliced
- 1/4 cup mayonnaise
- 2 tablespoons ketchup
- 1 teaspoon yellow mustard
Instructions
- Heat a large skillet or griddle over medium-high heat. Lightly toast the brioche buns until the cut sides are golden.
- In a small bowl, stir together the mayonnaise, ketchup, and yellow mustard until smooth.
- Season the ground beef with salt, black pepper, garlic powder, and onion powder. Gently divide and shape into 4 patties.
- Place the patties in the hot skillet and cook for about 4 minutes on the first side.
- Flip the patties, top each one with a slice of cheddar cheese, and cook for 3 to 4 more minutes until the cheese melts and the burgers are cooked through to your preferred doneness.
- Spread the sauce on the toasted buns. Layer the bottom buns with lettuce, tomato, pickles, and red onion.
- Place each cheesy patty on the prepared buns, add the top buns, rest for 1 to 2 minutes, then serve warm.
Notes
- Toast the buns to help prevent sogginess.
- Do not overwork the beef or the patties can turn dense.
- Prepare the sauce and slice the toppings ahead of time for faster assembly.
- Cooked patties can be refrigerated for up to 3 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 burger
- Calories: 620
- Sugar: 8g
- Sodium: 680mg
- Fat: 36g
- Saturated Fat: 13g
- Unsaturated Fat: 19g
- Trans Fat: 1g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 105mg