Craving a great chef-style cheeseburger? Here’s a fan favourite from Juno Kim.

Q: While visiting 33 Acres Brewing Co. in Vancouver, I had one of the best cheeseburgers of my life. I’d love the recipe.

– AMANDA, Calgary

A: Chef Juno Kim owns a catering business in Vancouver and serves up his creations at hot spots like 33 Acres Brewing Co., where this cheeseburger became famous. The secret sauce is a seasoned mayo with a hint of heat and tang that takes this burger over the top. That and a fresh, butcher-ground blend of high-quality meats.

MAKES 4 BURGERS

Patties

8 oz. brisket, ground

4 oz. ribeye, ground

4 oz. deboned short ribs, ground 8 oz. sirloin, ground

1 egg

Sauce

¾ cup mayonnaise

1 tsp apple cider vinegar

½ tsp sugar

1 garlic clove, grated

Sriracha, to taste

Salt and freshly ground pepper

Burgers

Grapeseed oil

4 slices smoked cheddar 4 challah buns

4 tbsp butter

Ketchup, 8–12 slices pickles, 4 slices tomato, 4 thick leaves iceberg lettuce, for garnish

PREPARE PATTIES AND MAKE SAUCE

1. Chill ground meats in freezer for 15 minutes. Combine ground meat and egg, and quickly mix together so fat stays intact. Divide into 4 patties and refrigerate for 30 minutes, or up to 1 hour.

2. In bowl, combine mayonnaise, vinegar, sugar and garlic. Add Sriracha, to taste. Season with salt and pepper.

GRILL PATTIES AND ASSEMBLE

1. Heat grill to medium-high. Brush thin layer of grapeseed oil on patties. Season with salt and pepper. Cook first side for 4 minutes, or until good grill marks appear. Flip patties and cook for 2 more minutes.

2. Add slice of cheese and continue cooking until burgers are just barely grey throughout, about 2 more minutes.

3. Remove from grill. Slice challah buns, butter them, then place cut-side down on heating surface until lightly toasted.

4. Spread Sauce on both sides of buns. Place patties on bottom buns. Top each patty with light spread of ketchup, pickles, tomatoes and lettuce, in that order, so lettuce is at top.