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California-style Burger

SORTEDFood's California-style burger
Samantha Okazaki/TODAY


  • 1 pound ground beef
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon ground cumin
  • 2 ounces sharp cheddar
  • 2 ounces gruyere
Ambrosia Sauce
  • 1 cup mayonnaise
  • 1/4 cup ketchup
  • 1/4 cup medium heat green chile sauce
  • 2 soft French-style rolls
  • Lettuce leaves
  • 1 tomato, sliced
  • 1/4 white onion


  1. Wash and slice the lettuce, tomato and onion to get  ready for the construction at the end.
  2. Cut the rolls for later.
  3. Pound the beef in a large bowl with the salt, pepper and cumin to equally distribute.
  4. Divide the mix into 4 and press into fairly flat quarter-pounder sized burgers.
  5. Place the patties onto a medium-heated flat iron grill or a frying pan and cook for about 2 minutes before flipping.
  6. Grate both cheeses and mix them together, scattering plenty on top of each flipped burger.
  7. Cook for another 90 seconds with a lid on the pan or a metallic bowl over the flat iron to trap in the heat... you’re aiming for the under-side of the burger to cook, leaving the middle still a little pink and the cheese to begin melting.
  8. Whisk the mayo up in a bowl with the ketchup and green chile sauce.
  9. Spread plenty onto both top and bottom of the rolls, then stack up a lettuce leaf or two, 2 onion rings and a couple of slices of tomato onto the bottom half of each.
  10. Tower one cheesy patty on top, followed by another so that you have a double in each roll.
  11. Place the lid of the roll on top and push down.
  12. Tuck in while still hot and serve with fries and more Ambrosia sauce on the side.