This Burger IS About TO Change Your Life

Ingredients

• 6 oz Ground Beef (80/20) (divided into four 1.5‑oz portions)
• 2 Tbsp Mayonnaise (for sauce and to spread on buns)
• 1 Tbsp Ketchup
• 1 tsp Dijon Mustard
• 1 tsp Worcestershire Sauce
• 1 tsp Hot Honey (or honey mixed with a dash of sriracha)
• 0.25 tsp Garlic Powder
• 0.25 tsp Smoked Paprika
• pinch Crushed Red Chili Flakes
• pinch Salt
• pinch Black Pepper
• 4 slices American Cheese Slices (cut ultra‑thin with cheese slicer)
• 2 pieces Brioche Buns (split, toasted, and spread with mayo)
• 1 tsp Vegetable Oil (to grease parchment sheets)
• 2 sheets Parchment Paper (cut to size for patty press)

Instructions

1. Make Maxi Sauce

   In a mixing bowl combine mayonnaise, ketchup, Dijon mustard, Worcestershire sauce, hot honey, garlic powder, smoked paprika, crushed red chili flakes, a pinch of salt and pepper. Whisk until smooth.

   Time: PT5M

2. Slice Cheese Thinly

   Using the cheese slicer, cut the American cheese into ultra‑thin slices (about 1 mm thick). Set aside on a plate.

   Time: PT2M

3. Portion and Prepare Patties

   Weigh 1.5 oz (≈ 42 g) of ground beef four times. Place each portion between two parchment sheets, drizzle a few drops of oil on the parchment, and press with a tortilla press until the patty is paper‑thin.

   Time: PT5M

4. Preheat Griddle

   Heat the flat‑top griddle over high heat until it’s very hot (about 400°F/200°C).

   Time: PT2M

   Temperature: 400°F

5. Toast Buns with Mayo

   Spread a thin layer of mayonnaise on the cut sides of both brioche buns. Place them cut‑side down on the hot griddle for 30‑45 seconds until lightly golden.

   Time: PT2M

   Temperature: 400°F

6. Cook Patties and Melt Cheese

   Place two thin patties on the griddle (they will cook in ~30 seconds). Flip, immediately place a thin cheese slice on each, and cook another 30 seconds until the cheese melts. Remove and keep warm. Repeat with the remaining two patties.

   Time: PT3M

   Temperature: 400°F

7. Assemble the Quad Burger

   On the bottom toasted bun spread a generous spoonful of maxi sauce. Stack the four cheese‑topped patties, adding a little more sauce between layers if desired. Top with the other bun, spread with sauce, and press lightly.

   Time: PT2M

Nutrition Facts

Calories

650

Protein

30 g

Carbohydrates

45 g

Fat

35 g

Fiber

2 g

Ingredient Substitutions

• Instead of Ground Beef (80/20): Ground turkey, Ground chicken
• Instead of Mayonnaise: Greek yogurt, Aioli
• Instead of Ketchup: Tomato paste diluted with water
• Instead of Dijon Mustard: Yellow mustard, Spicy brown mustard
• Instead of Worcestershire Sauce: Soy sauce, Fish sauce (small amount)
• Instead of Hot Honey: Regular honey, Maple syrup with chili flakes
• Instead of Garlic Powder: Fresh minced garlic (use less)
• Instead of Smoked Paprika: Regular paprika, Chipotle powder (smaller amount)
• Instead of Crushed Red Chili Flakes: Cayenne pepper (smaller amount)
• Instead of Salt: Sea salt, Kosher salt
• Instead of Black Pepper: White pepper
• Instead of American Cheese Slices: Cheddar, Provolone
• Instead of Brioche Buns: Potato rolls, Pretzel buns
• Instead of Vegetable Oil: Canola oil, Olive oil (light)
• Instead of Parchment Paper: Wax paper (not for high heat)

Equipment Needed

• Tortilla Press
• Flat‑Top Griddle or Large Skillet
• Meat Scale
• Mixing Bowl
• Whisk or Spoon
• Cheese Slicer
• Spatula
• Tongs
• Brush (for oil) (optional)
• Plate for resting patties (optional)

Critical Steps — Do Not Skip

• Pressing the beef between parchment with a tortilla press to achieve paper‑thin patties.
• Cooking the ultra‑thin patties on a very hot griddle for no more than a minute total.
• Adding cheese immediately after the flip to ensure rapid melting.
• Toasting the buns with mayo to create a crisp yet soft base.

Chef Tips from the Video

• Use a very hot griddle; the rapid sear creates the signature crispy edge.
• A light drizzle of oil on the parchment prevents the meat from tearing when you lift it.
• If you don’t have a tortilla press, place a second heavy skillet on top of the patty and press firmly.

Troubleshooting

Storage

Refrigerator: Unassembled cooked patties keep 2 days; sauce keeps 4 days.

Freezer: Raw 1.5 oz beef portions can be frozen up to 2 months; thaw before use.

Room temperature: Assembled burger is best eaten immediately; it will become soggy after 30 minutes.

Make-Ahead Tips

• Prepare the maxi sauce up to 24 hours ahead and store in an airtight container.
• Slice cheese and keep wrapped in plastic to prevent drying.
• Portion raw beef into 1.5 oz balls, wrap in parchment, and refrigerate for up to 2 days.

Frequently Asked Questions