Serves: 6
Ingredients
- 2 packages of Ballerina Farm Ground Beef
- 1 cup ketchup
- ½ cup mayonnaise
- 3-4 tablespoons yellow mustard
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1½ teaspoons paprika
- ½ cup, finely diced onion
- ½ cup, finely diced pickles
- 1 large onion, sliced into ½ inch thick rounds
- 1 tomato
- 1 head butter lettuce
- 6 brioche burger buns
- 6 slices cheddar cheese (optional)
- Ballerina Farm Salt & Spice (or your choice of seasoning)
- Optional: olive oil, or preferred cooking fat
Method
- To make your burger sauce, in a mixing bowl, combine your ketchup, mayonnaise, mustard, onion powder, garlic powder, paprika, diced pickles and onions, and mix until well combined. Set aside.
- Divide the ground beef into six ⅓-pound patties and season generously. Cook using your preferred method: grill over medium to medium-high heat, watching for flare-ups as juices release, or cook on a flattop heated to medium-high. Flip once, then cook for 1–2 more minutes, adding cheese if desired and letting it melt before serving.
- Prepare your toppings of choice, tomato, lettuce and onion by washing and cutting to your desired thickness and shape. If planning to grill onions in large rounds, season with salt and pepper and add a little dab of olive oil or fat to each side and cook in your pan or on the grill for 3-5 minutes until well seared and soft and sweet.
- Slice your buns in half and toast in a pan.
- To assemble, starting with from the bottom to the top, add your sauce, your toppings, and then your burger patty. Top with more sauce as you desire.
Enjoy!
Recipe by Chef Alex Blosil
