The cheeseburger at Husk has earned a permanent spot in the pantheon of great American burgers. Originally developed by Sean Brock, the recipe was inspired by the nostalgic drive-in burgers of his youth, specifically those from a hometown spot called Robo’s. It isn’t a thick, gourmet steakhouse burger; instead, it is a double-patty masterpiece that prioritizes high-quality ingredients and a specific fat-to-lean ratio.
The defining characteristic of this burger is the meat. Rather than using pre-ground beef, the recipe calls for a blend of chuck roast, flank steak, and smoky bacon ground together. This creates a built-in smokiness that mimics a charcoal grill even when cooked in a cast-iron skillet. The additions are simple but intentional: thin white onions, American cheese for the perfect melt, and a tangy special sauce that cuts through the richness of the beef.
While Brock has moved on to new projects like Audrey and The Continental, the Husk burger remains a benchmark for Southern comfort food. If you can’t make it to the restaurant, this scaled-down version allows you to recreate that specific, smoky flavor at home. Just make sure your skillet is screaming hot before the meat hits the pan. 
How to Make Sean Brock’s Perfect Burger
Make the Special Sauce
In a medium bowl, whisk together the mayonnaise, yellow mustard, and ketchup. Fold in the diced pickles and jalapeños. Add the lemon zest, lemon juice, hot sauce, and pepper vinegar. Season with salt and pepper to taste. Cover and refrigerate until ready to use; the flavors meld best if chilled for at least 30 minutes.
Grind and Portion the Meat
Dice the chuck, flank steak, and bacon into cubes. Using a meat grinder fitted with a large die, grind the mixture into a bowl. Gently toss to combine. Take half of that mixture and run it through the grinder a second time using a small die. Gently fold the two grinds together. Divide the meat into eight 3-ounce balls and press them into patties about 1/2 inch thick. Let the patties sit at room temperature for 30 minutes before cooking.
Toast the Buns
Generously butter the cut sides of the potato rolls. Place them on a griddle or skillet over medium heat until golden brown and crisp. Set aside.
Sear the Patties
Heat two large cast-iron skillets over high heat until they begin to smoke slightly. Place the patties in the pans. Cook for about 2 minutes until a dark, charred crust forms. Flip the patties. Immediately place a small handful of shaved onions onto four of the patties. Place a slice of American cheese on all eight patties. Cover the pans briefly or wait 30 seconds until the cheese is completely melted.
Assemble the Burger
Stack a non-onion patty on top of each onion-topped patty. Spread a generous layer of special sauce on both the top and bottom of the toasted buns. Place 5 pickles on the bottom bun, followed by the double-patty stack. Close the burger and serve immediately while hot.
Recipe Notes
The Meat Grind: If you don’t have a meat grinder, ask your butcher to grind the chuck and flank together with the bacon. The 10% bacon ratio is vital for the signature smoky flavor.
Onion Technique: The onions must be shaved almost transparent. A mandoline is the best tool for this. They should wilt slightly from the heat of the patty without becoming mushy.
Cheese Choice: American cheese is non-negotiable here for its melting point and nostalgic flavor.
Skillet Heat: Using cast iron is essential for the “crust” that defines this burger. If the pan isn’t hot enough, the meat will steam rather than sear.
Substitutions: If you cannot find pepper vinegar, you can substitute the brine from a jar of pickled banana peppers or jalapeños.
Sean Brock’s Perfect Burger
- Total Time: 30 minutes
- Yield: Serves 10 1x
- Diet: Omnivore
Description
A classic cheeseburger recipe from Sean Brock of Husk. Elevated ingredients and a special sauce make this burger truly unforgettable.
Ingredients
- 1 3/4 cups (416 ml) mayonnaise, preferably Duke’s
- 1 1/4 cups (296 ml) yellow mustard
- 5 tbsp ketchup
- 1/2 cup (118 ml) Bread-and-Butter Pickles, drained and cut into ?-inch dice
- 1/4 cup (59 ml) pickled jalapeños, drained and cut into ?-inch dice
- 1 lemon, zested and juiced
- 1 tbsp Husk Hot Sauce (or other hot sauce)
- Kosher salt and freshly ground black pepper
- 2 tbsp pepper vinegar, preferably Texas Pete brand
- 3 lbs (1361 g) fresh boneless chuck roast
- 12 oz (340 g) fresh flank steak
- 3 oz (85 g) bacon, preferably Benton’s
- 3 tbsp unsalted butter, at room temperature
- 10 hamburger buns, preferably potato rolls
- 1 cup (237 ml) shaved white onion
- 20 slices American cheese
- 50 Bread-and-Butter Pickles
Instructions
For the sauce
- Combine all sauce ingredients in a large container and stir to blend. Cover and refrigerate.
For the cheeseburgers
- Grind chuck, flank steak, and bacon through a meat grinder fitted with the large die into a bowl; mix gently. Run half the mixture through the small die and mix both together.
- Portion the meat mixture into twenty 3-ounce patties, about ½ inch thick. If not cooking immediately, arrange on a baking sheet, cover tightly with plastic wrap, and refrigerate.
- Generously butter the tops and bottoms of the buns. Toast on a griddle until golden brown. Reserve.
- Heat two 12-inch cast-iron skillets until very hot. Divide the patties between the pans.
- Cook patties for 2 minutes per side until charred for medium doneness. Place onion slices on 10 patties. Add cheese to all patties and melt for about 30 seconds.
- Stack non-onion patties on top of onion patties. Remove from heat.
- Smear both sides of the buns with sauce. Place 5 pickles on the bottom half of each bun. Add the burger patties and top with the top bun halves. Serve immediately.
Notes
- For optimal flavor, grind the beef mixture twice using different sized dies as instructed.
- To make ahead, prepare the patties and sauce up to one day in advance and refrigerate.
- If Duke’s mayonnaise is unavailable, substitute with another high-quality mayonnaise brand.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 burger
- Calories: 700
- Sugar: 10
- Sodium: 1000
- Fat: 45
- Saturated Fat: 20
- Unsaturated Fat: 20
- Carbohydrates: 40
- Fiber: 5
- Protein: 40
- Cholesterol: 150
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Frequently Asked Questions
What type of beef should I use for the patties?
You should use a blend of chuck roast, flank steak, and smoky bacon, as this combination creates the desired flavor and texture.
How do I prepare the special sauce for the burger?
In a medium bowl, whisk together mayonnaise, yellow mustard, and ketchup, then fold in diced pickles and jalapeños, along with lemon zest, lemon juice, hot sauce, and pepper vinegar.
Why is it important to have the skillet screaming hot before cooking the patties?
A screaming hot skillet ensures a proper sear on the patties, which locks in the juices and enhances the smoky flavor of the meat.
The meat grinder attachment for my stand mixer was an $80 investment I made specifically for this burger. The in-house chuck + flank + bacon blend tastes different than anything the butcher pre-grinds. No regrets.
Made this last night using my new meat grinder! Hubby said they tasted just like the Husk cheeseburger (which he is obsessed with)! Only difference is I sautéed the onions until pretty soft before adding because raw onion is too strong for us. Delicious!
Hello Susan,
I have a question for you, foodie to foodie. Why is it that all “Perfect Burger” or “Perfect Sandwiches” never consider the carrier? I’m sure like me, you’ve had some awesome menu offerings in your travels, but the one thing that generally disappoints me is the bun or sandwich bread.
I may be a little bias because we make great bread at Backerhaus Veit, but we do so because we are passionate about it. As our tagline says…”because every meal deserves great bread.”
If you could shed some insight on this, I’d greatly appreciate it!
Thank you.
S.