The Polo Bar Burger
Ralph’s Special Sauce:
½ cup mayonnaise
1/3 cup ketchup
2 tablespoons sweet relish
1 tablespoon finely chopped cornichons
1 tablespoon finely chopped red onion
1 teaspoon Worcestershire sauce
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon hot sauce (preferably Tabasco)
Kosher salt
Freshly ground pepper
Burgers:
3 pounds ground beef chuck (20% fat)
Kosher salt
8 slices Cheddar cheese
8 brioche buns (Central Market sells really good brioche hamburger buns)
16 slices bacon, cooked crisp
Green leaf lettuce, sliced tomato, sliced red onion, and sliced pickles (for serving)
Make the sauce: Mix the mayonnaise, ketchup, relish, cornichons, onion, Worcestershire sauce, garlic powder, onion powder, and hot sauce in a small bowl. Season sauce with salt and pepper. Cover and store in the refrigerator for up to 2 days.
Make the burgers: Prepare the grill for medium-high heat. Divide the beef into 8 portions (about 6 ounces each). Working with 1 portion at a time, cup your hands around the meat and begin to gently shape it into a round patty, being careful not to pack the meat too tightly. Lightly press down on each patty to flatten, then press a slight indentation into the center with your thumb (this will prevent the patties from bulging when cooked).
Generously season both sides of patties with salt and grill 5 minutes. Turn and top with cheese. Cover grill and cook until the cheese is melted and the patties are medium-rare, about 5 minutes more. Transfer to a platter and let the hamburgers rest for 5 minutes.
Build the burgers with buns, patties, bacon, lettuce, tomato, onion, pickles, and special sauce.