For the dressing:
6 tablespoons of mayonnaise
3 tablespoons of ketchup
1 tablespoon of sweet pickle relish
2 teaspoons of drained capers chopped
For the burgers:
1 1/2 pounds of 80% lean ground beef
1/2 teaspoon of salt
1/4 teaspoon of ground black pepper
4 slices of American or cheddar cheese
4 hamburger rolls
4 beefsteak tomato slices about 1/4-inch thick
4 thin of Vidalia or other sweet onion slices
6 slices of cooked bacon
12 bread and butter pickle chips
- Combine the mayonnaise, ketchup, relish and capers in a small bowl; set aside.
- For the burgers gently form the beef into four patties about 1/2 inch thick with a slight depression in the center to help for even cooking. Sprinkle with salt and pepper.
- Heat a nonstick grill pan over medium heat until hot. Add the patties and cook 4 minutes. Turn the burgers, top each with a slice of cheese and cook 4 minutes longer for medium-rare or until desired doneness. During the last minute of cooking time cover the pan to help melt the cheese. Remove from the heat.
- Place roll bottoms onto each of 4 plates. Top each with a tomato slice, onion slice, patty, 1 1/2 bacon slices and 4 pickle chips. Spread the cut side of the top half of each roll with the dressing and set atop the burger.