original recipe by Gelson's
R E C I PE
sauce:
½ cup mayonnaise
¼ cup ketchup
1 tsp sweet pickle relish
1 tsp Dijon mustard
1 tsp white wine vinegar
kosher salt, to taste
black pepper, to taste
burgers:
2 lb angus Beef 80/20 ground beef
kosher salt, to taste
black pepper, to taste
2 tbsp grapeseed oil, divided
6 slices white cheddar cheese
6 tsp butter, room temperature, divided
6 soft hamburger buns
2 tomatoes, sliced
2 oz alfalfa sprouts
1 red onion, sliced
1 avocado, seeded and sliced
M E T H O D
sauce:
In a small bowl, mix together all of the ingredients. Set aside.
burgers:
Divide the ground beef into 6 portions and roll them into balls.
Season the patties generously with salt and pepper.
Heat a cast-iron or griddle pan to medium-high and swirl 1 tablespoon of grape seed oil in the pan.
Place 2 to 3 burgers in the pan and flatten them by pressing down with the back of a spatula. Cook for 3 minutes, or until dark brown and crispy, then flip and cook for another 3 minutes.
Place a slice of cheese on top of each burger and allow it to melt for about 30 seconds.
Repeat steps 4 to 6 with the remaining burgers.
To toast the buns, wipe out the pan and spread ½ teaspoon of butter on both sides of each bun. Place the buns butter-side down in the pan and toast for 30 to 45 seconds, or until they are golden brown.
Assemble the burgers with tomato slices, alfalfa sprouts, red onions, avocado, and burger sauce, and serve!