ACTIVE 20 MIN; TOTAL 30 MIN

Summer calls for cookouts, and these thick, pub-style burgers, topped with sautéed mushrooms, white cheddar cheese, and a smear of garlicky mayonnaise, are best served alongside a frosty beer. Keep the patties chilled and season them just before they hit the grill for the most tender texture and juiciest bite. Press your thumbs into the center of each patty to create a ½-inch indentation—this keeps the burgers from swelling up in the middle like meatballs as they cook.

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Ingredients

⅓ cup mayonnaise

1 Tbsp. whole-grain mustard

½ tsp. soy sauce

1 large garlic clove, grated (about ½ tsp.)

2 lb. high-quality 80% lean ground beef (see Note)

2 tsp. kosher salt

1¼ tsp. black pepper

4 extra-sharp white cheddar cheese slices

2 Tbsp. unsalted butter, softened

4 sesame seed hamburger buns, split

Butter lettuce

sliced red onion

Drunken Mushrooms

bread-and-butter pickle chips

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1. Stir together mayonnaise, mustard, soy sauce, and garlic in a small bowl. Cover and chill until ready to serve.

2. Divide beef into 4 (8-ounce) portions. Working with 1 portion a time, shape into a loose ball. Flatten ball between your palms to form a 4½-inch-wide patty (about 1 inch thick). Press your thumbs into center of patty to create an indentation (about ½ inch deep). Transfer patty to a parchment paper–lined baking sheet; repeat process with remaining beef portions. Cover and chill while preparing grill.

3. Preheat grill to medium (350°F to 400°F); place a large cast-iron skillet or griddle on grill to preheat. (Alternatively, heat a large cast-iron skillet or griddle on stove over medium.) Remove patties from refrigerator, and sprinkle evenly with salt and pepper; place patties in skillet, spacing at least 1 inch apart. Cook, undisturbed, until patties have formed a deep golden brown crust on the bottom, 6 to 7 minutes. Flip patties; cook, undisturbed, until patties are well browned on both sides and a meat thermometer inserted into center of patty registers 118°F, about 3 minutes.

4. Place 1 cheddar slice on each patty. Cover skillet with a baking sheet, and let stand just until cheddar is melted, about 1 minute. Uncover skillet, and transfer patties to baking sheet to rest for 5 minutes. Do not wipe skillet clean.

5. Meanwhile, spread butter evenly on cut sides of hamburger buns. Working in batches, toast buns in beef drippings in skillet over medium until golden brown, about 1 minute.

6. Spread garlic mayonnaise on cut sides of buns. Top bottom buns with lettuce, red onions, patties, drunken mushrooms, and pickle chips. Sandwich with top buns, and serve immediately.

MAKE AHEAD

Garlic mayonnaise can be stored in an airtight container in the refrigerator for up to 1 week.

NOTE

Source loosely packed ground beef, such as a burger blend of brisket, chuck, and rib eye, from your local butcher shop.