Ingredients
Equipment
Method
- Preheat oven to 275°F. Set a wire rack over a rimmed baking sheet.
- Divide the beef into 4 equal portions, approximately 1/2 lb each. Handle the meat gently to avoid overworking it - overworking develops proteins and creates a tough, dense patty.
- Form each portion into a thick patty, 1 to 1 1/4 inches thick. Press a shallow indentation into the center of each patty to prevent puffing during cooking.
- Season all sides of each patty - top, bottom, and edges - with Kinder's Tavern Burger Seasoning, pressing lightly to adhere.
- Place seasoned patties on the wire rack. Transfer to the preheated oven and cook until the internal temperature reaches 110°F, approximately 14-18 minutes.
- While the patties are in the oven, heat a cast-iron skillet over high heat with a thin coat of neutral oil. Sear onion slices until deeply caramelized on both sides. Set aside.
- When patties reach 110°F, transfer them directly to the hot cast-iron skillet. Sear for 1-2 minutes per side until a deep, dark brown crust forms.
- During the final minute of searing, top each patty with a cheddar cheese slice. Cover the pan briefly to melt the cheese.
- Let patties rest for 2-3 minutes, then assemble on toasted brioche buns with caramelized onions, Burger Sauce, and optional candied bacon.
Nutrition
Notes
- Don't skip the oven stage — The low-heat oven phase is what cooks the patty evenly edge to edge before the crust develops. Skip it and you get an overcooked exterior with an undercooked center.
- Handle the beef as little as possible — Form the patties with the least handling you can manage. Overworked beef develops proteins and produces a dense, tough patty. Gentle shaping, full stop.
- Season every edge — Top and bottom aren't enough. The edges get direct contact with the cast iron during the sear. Cover them with Kinder's Tavern Burger Seasoning the same as every other surface.
- The pan must be screaming hot — Let the cast iron fully preheat over high heat before the patties go in. An under-heated pan steams the meat instead of searing it. Wait for the smoke.
- Toast the buns in the same skillet — After the patties rest, butter the brioche cut side down and toast in the same cast iron. Sixty seconds. The residual fat adds flavor the bun won't get any other way.
- Stack with caramelized onions, melted cheddar, and a smear of Burger Sauce on both bun halves. The sauce cuts through the richness of the 80/20 beef and ties the build together.
- Classic French fries or garlic-seasoned waffle fries work alongside for the full steakhouse setup. Want something lighter? A simple green salad or quick-pickled vegetables balance the richness without competing with the burger.
- Add a fried egg on top for a weekend version. Build the fully loaded burger with candied bacon, caramelized onions, extra cheddar, and double the sauce.
- Refrigerator: Store cooked patties in an airtight container for up to 3 days. Reheat in a cast-iron skillet over medium heat, 2 to 3 minutes per side. Skip the microwave — it steams the patty and destroys the crust you built.
- Freezer: Raw formed and seasoned patties freeze well. Layer between parchment in a zip-close bag or airtight container for up to 2 months. Thaw in the refrigerator overnight before cooking. Use the reverse sear method from the start — don't try to shortcut with a partially frozen patty.