Keep cheddar and American cheese slices chilled until ready to melt. For a melty top, place a slice on the hot patty during the last 30–60 seconds of cooking and cover briefly to steam until melted.

Blue cheese

Crumble blue cheese and keep at room temperature 10 minutes before service so it softens slightly; sprinkle directly onto the patty immediately after removing from heat so it warms and softens.

Bacon & Meats

Cook bacon

Cook streaky bacon in a skillet over medium heat until crisp, 8–10 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain. Keep warm in a low oven (90–100°C / 200–210°F) until service.

Caramelized onions

If not prepped, slice onions thin and cook slowly in 1 tbs oil and 1 tbs butter over medium-low heat for 20–30 minutes, stirring occasionally, until deep golden and sweet. Season with a pinch of salt and set aside warm.

Crispy fried onions

Use store-bought crispy fried onions or, to make fresh, thinly slice onions, toss in 1/4 cup flour with a pinch of salt, fry in 1/2 inch oil at 175°C / 350°F until golden, drain on paper towels and keep crisp.

Veggies & Pickles

Tomato & lettuce

Slice tomatoes 1/4-inch thick and keep chilled on paper towels to remove excess moisture. Wash and dry lettuce leaves; keep whole. Assemble on buns immediately before serving to prevent wilting.

Onion & pickles

Thinly slice red onion and separate into rings. Keep dill pickle chips chilled. For jalapeños, slice crosswise; if serving spicy, leave seeds, otherwise remove seeds and membranes.

Sauces & Spreads

Basic sauces

Portion mayonnaise, ketchup, mustard, and BBQ sauce into small ramekins for service or spread directly onto buns. For even coverage, toast buns lightly and spread sauces on the cut sides.

Sriracha & chipotle mayo

Keep sriracha in a squeeze bottle for precision. For chipotle mayo, mix 1/2 cup mayonnaise with 1–2 tbs chipotle in adobo (finely chopped) and a squeeze of lemon; chill until service.

Burger sauce assembly

To make burger sauce (1 cup): combine 1/2 cup mayonnaise, 1/3 cup ketchup, and 2 tbs sweet pickle relish. Mix until uniform and refrigerate. Spread 1–2 tbs on each bun or serve on the side.

Extras

Fried eggs

Heat a nonstick skillet over medium-low with 1 tbs butter. Crack eggs and fry until whites are set and edges crisp, 3–4 minutes for runny yolks, 5–6 minutes for firm yolks. Season with salt and pepper and keep warm.

Avocado & pickled onions

Slice avocado just before service to avoid browning; fan slices on top of cheese. For pickled red onions, quick-pickle thin rings in 1/2 cup vinegar, 1/2 cup water, 1 tbs sugar and 1 tsp salt for at least 30 minutes; drain before serving.