A little about this dish
Celebrate Hamburger Day with an iconic New York City-inspired grilled burger that’s equal parts backyard classic and steakhouse glam. This version uses loosely packed 80/20 ground beef for a juicy, craggy patty, melted sharp American cheese for nostalgic richness, and a glossy burger sauce that balances tang, sweetness, and savoriness. Quick-pickled red onions add bright color and crunch, while butter-toasted brioche buns and crisp lettuce make the final stack look bold, shiny, and camera-ready.
Ingredients (for 4)
- Ground beef (80/20) — 1 1/2 lb — chilled
- Brioche burger buns — 4 — split
- Sharp american cheese — 8 slices
- Iceberg lettuce — 4 large leaves — washed and dried
- Tomato — 1 large — sliced into 4 thick slices
- Dill pickle chips — 16 slices — drained
- Red onion — 1 small — very thinly sliced
- Mayonnaise — 1/2 cup
- Ketchup — 2 tbsp
- Yellow mustard — 1 tbsp
- Dill pickle brine — 1 tbsp
- Smoked paprika — 1/2 tsp
- Garlic powder — 1/4 tsp
- Apple cider vinegar — 1/4 cup
- Sugar — 1 tbsp
- Unsalted butter — 2 tbsp — softened
- Neutral oil — 1 tbsp — for grill grates
- Kosher salt — 1 1/2 tsp
- Black pepper — 1 tsp — freshly ground
Preparation
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Step 1 — 🧅🥣💗In a small bowl, toss the very thinly sliced red onion with the apple cider vinegar, sugar, and 1/2 teaspoon of the kosher salt. Let sit for at least 15 minutes, tossing once or twice, until bright pink and slightly softened.
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Step 2 — 🥣🍅✨In another bowl, stir together the mayonnaise, ketchup, yellow mustard, dill pickle brine, smoked paprika, and garlic powder until smooth. Chill until ready to use.
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Step 3 — 🔥🍔🫒Heat the grill to medium-high, about 450 to 500°F. Clean the grates well and brush them with the neutral oil.
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Step 4 — 🥩👐⭕Divide the chilled ground beef into 4 equal portions. Gently form them into patties about 3/4 inch thick and slightly wider than the brioche buns, then press a shallow dimple into the center of each one.
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Step 5 — 🧂⚫🥩Season both sides of the patties with the remaining 1 teaspoon kosher salt and all of the black pepper just before grilling.
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Step 6 — 🍞🧈✨Spread the softened unsalted butter on the cut sides of the brioche burger buns. Grill cut side down for 30 to 60 seconds until golden and glossy, then remove.
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Step 7 — 🔥🥩⏲️Place the patties on the hot grill and cook for 3 to 4 minutes on the first side without pressing. Flip once and cook 2 to 4 minutes more, depending on how done you like them.
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Step 8 — 🧀🍔😍Top each patty with 2 slices of sharp American cheese during the last minute of cooking. Close the lid briefly to melt the cheese.
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Step 9 — 🥬🍅🥒Spread burger sauce on both bun halves. On each bottom bun, add an iceberg lettuce leaf, the cheeseburger patty, a thick tomato slice, 4 dill pickle chips, and some pickled onions.
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Step 10 — 🍔🙌😋Top with the remaining bun halves and serve right away while the burgers are hot and juicy.
A final fox tip
For maximum juiciness, keep the beef cold and handle it as little as possible. If you want a more NYC steakhouse feel, add a slice of beefsteak tomato and a shower of flaky salt right before serving. For a dramatic Hamburger Day presentation, skewer each burger with a pickle fan and serve with crinkle fries or kettle chips. Kids can help stir the sauce and assemble the toppings.