Food Grilling Good Afternoon Burger This recipe comes from Mustard Seed Kitchen in Chicago, where chef Erick Williams serves burgers that remind him of his childhood—thick, juicy and grilled. You may want to make a smaller patty, but don't skimp on the pickle mayo—it alone is a keeper. By Midwest Living editors Midwest Living editors Midwest Living's experienced editors create best-in-class travel, lifestyle, food, home and garden content you won't find anywhere else. We're loudly, proudly Midwestern, and we're passionate about helping our audience explore and create through award-winning storytelling. Midwest Living's Editorial Guidelines Published on May 24, 2023 Print Share Photo: Kelsey Hansen Total Time: 30 mins Servings: 4 Ingredients ⅓ cup mayonnaise 3 tablespoons bread and butter pickles, finely chopped 2 teaspoons pickle brine ½ teaspoon Spanish paprika 2 pounds ground beef chuck 2 teaspoons kosher salt ½ teaspoon freshly ground black pepper 4 slices Swiss cheese 4 large hamburger buns (preferably brioche), split and toasted 4 eggs, pan-fried 4 strips bacon, crisp-cooked sliced avocado shredded iceberg lettuce sliced tomato sliced red or white onion Directions In a small bowl, stir together mayonnaise, pickles, pickle brine and paprika. In a large bowl, season ground beef with the salt and pepper; mix gently to incorporate. Shape into four 3/4-inch-thick patties, indenting center with thumb if you like. Grill, covered, directly over medium-high heat 12 to 14 minutes or until desired doneness (145° for medium-rare or 160° for medium), turning once. Add cheese to the burgers the last minute of grilling time. Spread buns with mayonnaise mixture, add burgers and stack with all the toppings. If you like, secure with a pick. Nutrition Facts (per serving): 1046 cal., 74 g total fat (23 g sat. fat), 404 mg chol., 1470 mg sodium, 32 g carb., 4 g fiber, 9 g sugar, 59 g pro.Daily Values: 22% vit. A, 12% vit. C, 32% calcium, 34% iron. Print