Ingredients:

  • 2 cups Full-Sugar Cola
  • 1/4 cup Tomato Ketchup
  • 2 Tbsp Dark Brown Sugar (packed)
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Dijon Mustard
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • Salt & Black Pepper, to taste
  • 5 lb Ground Beef (80/20 blend)
  • 1 tsp Fine Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/2 tsp Onion Powder
  • 4 large Brioche Buns, toasted
  • 4 slices Cheese Slices (Cheddar or Monterey Jack)
  • 1/2 medium Red Onion, thinly sliced
  • 4 leaves Lettuce (e.g., Romaine or Iceberg)

Instructions:

  1. Combine all cola reduction ingredients (cola, ketchup, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, and garlic powder) in a heavy-bottomed saucepan. Whisk gently.
  2. Place the pan over medium-high heat and bring the mixture to a rapid boil. Immediately reduce the heat to low and maintain a gentle simmer.
  3. Cook uncovered for 15–20 minutes, stirring occasionally, until the sauce has reduced by roughly half and achieves a syrupy consistency that coats the back of a spoon thickly.
  4. Remove from heat, season with salt and pepper. Transfer half of the glaze to a small bowl for brushing onto the patties, and reserve the remaining half for serving.
  5. Prepare the beef patties: In a large bowl, combine the ground beef, salt, pepper, and onion powder. Mix gently using your hands just until combined. Do not overmix.
  6. Divide the mixture into four equal portions. Gently form each portion into a patty, about 1 inch thick. Press a small dimple into the center of each patty to prevent bulging.
  7. Heat a cast iron skillet or griddle pan over medium-high heat until smoking hot. Add a splash of neutral oil.
  8. Sear the patties: Cook for 3–4 minutes per side for medium doneness, flipping only once.
  9. Glaze and Cheese: During the final minute of cooking, brush the top of each patty liberally with the reserved Cola Glaze (from the small bowl). Place a slice of cheese on top of the glaze. Cover the pan briefly with a lid to help the cheese melt.
  10. Toast the cut surfaces of the brioche buns.
  11. Assemble the Cola Burger: Place the toasted bottom bun on a plate. Layer with lettuce and sliced red onion. Stack the sticky, cheesy Cola Burger patty on top.
  12. Spoon a touch more of the reserved (unbrushed) Cola Glaze onto the melted cheese, if desired. Top with the toasted bun lid and serve immediately.