Pop’s Backyard Cheeseburger has a secret; it’s actually made indoors. Gasp! Shock! But actually, that’s a good thing! That means you can enjoy Pop’s Backyard Cheeseburger any time of the year, whether it’s cookout season or not! The juicy hamburgers, the tender, buttery buns, the sweet and tangy burger sauce, and all your favorite toppings…. why should summer hog all the fun? These are burgers that deserve to be an ever-present favorite!


For the burgers:

  • 1/2 cup mayonnaise
  • 1/4 cup ketchup
  • 3 tablespoons dill pickle relish
  • 1 tablespoon Dijon mustard
  • 2 pounds ground beef
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 1 tablespoon canola oil
  • 6 slices American cheese

For serving:

  • brioche hamburger buns, to taste
  • lettuce, to taste, shredded
  • tomato, to taste, sliced
  • red onion, to taste, sliced
  • dill pickle chips, to taste


Step 1 –In a small bowl, add the mayonnaise, the ketchup, the dill pickle relish, and the Dijon mustard and whisk to combine.

Step 2 –Set the burger sauce aside.

Step 3 –In a large bowl, add the beef, the salt, and the pepper and with your clean hands or a wooden spoon, mix gently until well-combined.

Step 4 –Gently form the beef into 6 (1-inch-thick) patties, about the size of the hamburger buns. Make sure to put a shallow divot in the center of each patty.

Step 5 –In a large, cast-iron skillet over medium-high heat, heat the canola oil.

Step 6 –Add the beef patties to the hot oil and cook until lightly charred and the meat reaches an internal temperature of at least 135 degrees F, about 3-5 minutes per side.

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Step 7 –Top the beef patties with one slice of the cheese each.

Step 8 –Serve the burgers on the buns, with the burger sauce, the lettuce, the tomatoes, the red onion, and the dill pickle chips.