The Chef

Restaurants

Meals

Drinks

Restaurants›Ondus on the Waterfront›Byo Burger Recipe

Byo Burger Recipe

Name: Ondus on the Waterfronts BYO Burger Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb Snake River Farms ground beef (80/20 preferred); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 tbsp neutral oil (vegetable or canola) or butter; 2 each kaiser buns; 0.5 cups mayonnaise; 2 each garlic cloves, minced (about 2 medium); 1 tsp fresh lemon juice; 0.5 tsp Dijon mustard; 1 tsp olive oil; 0.25 tsp salt; 0.125 tsp black pepper; 1 order lettuce, tomato, onion, pickle (LTOP); 2 slices sliced cheese (American, cheddar, Swiss, or choice); 2 slices bacon strips, cooked

Inspired by Ondus on the Waterfront

Time30m

Serves2

Snake River Farm burger, kaiser bun, garlic aioli Add: LTOP $1 | Cheese $1 | Bacon $2

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Frequently paired with

The best thing to pair and share with BYO Burger

Selected to serve

rogue organic blue

raw cow's milk, flavor notes: spice, chocolate and bacon

spicy · rich · savory

Open pairing →

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Burger

1 lb Snake River Farms ground beef (80/20 preferred)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tbsp neutral oil (vegetable or canola) or butter

2 each kaiser buns

Garlic Aioli

1/2 cups Mayonnaise

2 each garlic cloves, minced (about 2 medium)

1 tsp fresh lemon juice

1/2 tsp Dijon mustard

1 tsp olive oil

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Optional Add-ons (priced separately)

1 order lettuce, tomato, onion, pickle (LTOP)

2 slices sliced cheese (American, cheddar, Swiss, or choice)

2 slices bacon strips, cooked

Method

Burger

Form patties

Divide 1 lb Snake River Farms ground beef into two equal portions (about 8 oz each). Gently shape each portion into a patty roughly the diameter of the kaiser bun, pressing a shallow indentation in the center of each patty with your thumb to reduce puffing during cooking. Do not overwork the meat.

Season

Season both sides of each patty evenly with kosher salt (about 1/2 tsp per side total) and freshly ground black pepper.

Preheat pan or grill

Heat a heavy skillet (cast iron preferred) or grill to medium-high heat. Add 1 tablespoon neutral oil or butter to the skillet and let it shimmer but not smoke.

Cook patties

Place patties on the hot surface. For medium-rare, cook 3-4 minutes on the first side without moving. Flip and cook another 3-4 minutes for medium-rare to medium (adjust time for desired doneness). If adding cheese, place cheese slices on patties in the last 1-2 minutes of cooking and cover briefly to melt.

Rest

Remove patties from the heat and let rest on a plate for 3 minutes to redistribute juices.

Toast buns

While patties rest, split the kaiser buns and toast cut sides in the skillet or on the grill for 30–60 seconds until lightly browned.

Assemble

Spread garlic aioli on both toasted bun halves. Place the rested patty on the bottom bun, add optional LTOP (lettuce, tomato slice, onion slice, pickles), bacon if using, then top bun. Serve immediately.

Garlic Aioli

In a small bowl combine 1/2 cup mayonnaise, 2 minced garlic cloves, 1 tsp fresh lemon juice, 1/2 tsp Dijon mustard, 1 tsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Whisk until smooth and taste; adjust seasoning or lemon for brightness. Refrigerate for at least 10 minutes for flavors to meld. Makes roughly 1/2 cup — enough for 2 burgers.

Optional Add-ons

LTOP: Wash and dry lettuce leaves, slice tomato into 1/4" rounds, and slice onion thinly. Add to burgers to taste at assembly. Cheese: Add 1–2 slices of your chosen cheese to the patty in the last minute of cooking and cover to melt. Bacon: Cook bacon in a skillet over medium heat until crisp (about 6–8 minutes), drain on paper towels, and add to burger during assembly.