We’re coming at you with the perfect summer burger recipe from Chef Jon Davis of Saint Leo in Oxford, Mississippi. JD loves to feed people, whether it's at the restaurant or in his backyard. Do yourself a favor and follow him on Instagram where you can witness his mastery of all things backyard grill!
4 6-ounce beef patties
1 Yellow onion, thinly sliced
1 heirloom or Beefsteak tomato, sliced
1.5 cups Iceberg lettuce, shredded
4 slices Sharp Cheddar cheese
4 Potato Rolls (I use Martin’s Potato Rolls)
Salt and Pepper
The Special Sauce
1 cup mayonnaise (Dukes for life)
3 tbsp Sambal Oelek Chili Paste
.5 cup dill pickles, minced
First, mound charcoal briquettes in the center of your grill and add some lighter fluid. Light and wait for coals to ash over (15-20 mins). Shift the charcoal so it lies in a single layer on the bottom of the grill. Place the grill grate on top and oil lightly. Put on the lid and preheat the grate for 10-15 minutes. While waiting for the grill to come to temperature, make the special sauce. Mix the mayo, Sambal, and minced dill pickles in a bowl until ingredients are fully incorporated.
Once the grill is heated, salt and pepper your burger patties and place on the grill. For medium burgers cook for 3 minutes per side, 6 minutes total. 1 minute before the burgers are done, add the Sharp Cheddar cheese slices on top of the burgers to melt. Place your potato rolls on the grill and toast for 30-45 seconds. Remove the burgers and buns from the grill.
Dress your burgers. Spread the special sauce on the top of the potato rolls. Place thin-sliced yellow onion and heirloom tomatoes on the bottom. Place burger patty and shredded lettuce on top. Cap with the top bun and enjoy!