The Ultimate Burger

When I asked chef Jackson Kramer of Interim Restaurant in Memphis, Tennessee, to share his scrumptious burger recipe, he joked “Sure. But it’s just a basic burger made with love.” Jackson gets his beef from a local farmer who raises his cattle with love and care. This care results in some of the tastiest beef around. So whether you dress up your burger or eat it plain, remember that the key to a juicy, tasty burger is to start with high-quality ground beef.

For the Roasted Tomatoes:

4 Roma tomatoes, sliced in half lengthwise

1 tablespoon fresh thyme leaves

2 cloves garlic, minced

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

For the Roasted Garlic Mayonnaise:

1/2 cup mayonnaise

6 cloves roasted garlic

For the Burger:

Vegetable oil, for the grates

1 1/2 pounds ground chuck or sirloin

Kosher salt and freshly ground black pepper

4 slices white cheddar

4 kaiser buns, split in half

1 dill pickle, thinly sliced

4 pieces tender leaf lettuce

8 slices applewood-smoked bacon, cooked and drained on paper towels

To make the Roasted Tomatoes: Preheat an oven to 375°F. In a medium mixing bowl, toss the tomatoes with the thyme, garlic, and the oil. Season with the salt and pepper to taste. Place in a single layer, cut-side up, on a baking sheet and cook until the tomatoes are softened, 15 to 20 minutes. Set aside.

To make the Roasted Garlic Mayonnaise: Place the mayonnaise and roasted garlic in a small bowl. Stir to combine. Cover and refrigerate until ready to serve.

To make the Burgers: Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Place the ground beef in a large bowl. Generously season with the salt and pepper. Divide the meat into 4 equal portions. Being careful not to overwork or compact the meat too much, pat each portion into a 3/4-inch thick patty.

Place the burgers on the grill. Close the lid and cook until the desired temperature is reached, 4 to 6 minutes per side for medium. About 1 minute before the burgers are done, place a slice of cheese on each burger and allow to melt. Place the buns, cut-side down, on the grill and cook until lightly toasted.

To serve, spread the garlic mayonnaise on the top and bottom of each bun. Place the burgers on the bottom half of the buns and garnish with the roasted tomatoes, pickles, lettuce, and bacon. Top with the bun tops. Serve immediately.

Serves 4.

Cooking Tips: When grilling burgers, never flatten them with a spatula—you’ll press out all those juices that make burgers so good.

To roast the garlic, preheat your oven to 350°F. Trim about 1/2-inch off the top of a head of garlic, leaving the head intact. Place the garlic in a small baking dish. Drizzle 1 tablespoon of olive oil over the cut top of the garlic. Season with salt and pepper. Cover with aluminum foil and bake until the garlic is soft, about 1 hour.

Do-Ahead: The roasted garlic mayonnaise can be made up to 3 days in advance. Store covered in your refrigerator until ready to serve.