The Comme Ca Burger

• 2 pounds ground beef chuck, 80 percent lean
• Kosher salt
• freshly ground black pepper
• 2 tablespoons mayonnaise
• 1/2 tablespoon ketchup
• Pinch of cayenne pepper
• Pinch of chili powder
• 1 cup finely shredded iceberg lettuce
• 4 light brioche buns (see recipe) or other large hamburger buns, split
• 1/4 pound thinly sliced medium-sharp Cheddar cheese
• 4 thin onion slices

1. Lightly shape meat into 4 4-by-1-inch patties, and refrigerate 1 to 2 hours.
2. Heat oven to 375 degrees.
3. Prepare a hot fire on a grill, or heat a large cast-iron skillet over high heat for 3 to 4 minutes.
4. Sprinkle each burger all over with 1/2 teaspoon kosher salt and season generously with black pepper.
5. Sear burgers on grill or in skillet for 2 minutes on each side.
6. Transfer burgers to a broiler pan and bake for 4 minutes for medium-rare.
7. Remove pan from oven.
8. Position an oven rack closest to broiler element, and heat broiler to high.
9. In a bowl, whisk mayonnaise with ketchup, cayenne and chili powder, and season with salt and black pepper.
10. Add lettuce and stir to coat.
11. Toast buns.
12. Top burgers with Cheddar and broil until cheese melts, about 30 seconds.
13. Set burgers on bottom buns and top with lettuce and onion slices.
14. Cover with top bun and serve, whole or cut in half.

ground beef chuck, kosher salt, freshly ground black pepper, mayonnaise, ketchup, cayenne pepper, chili powder, buns, cheddar cheese, onion

Taken from cooking.nytimes.com/recipes/1012613 (may not work)