Nancy's Burger

Nancy's Burger
Staff Writer
Short Order

Named after a dear friend of Short Order’s owners Amy Pressman and Bill Chait, this is their signature burger on the menu of their farm-to-table diner-style establishment. While the cheeseburger recipe is not complex, we think you’ll make the spicy mayonnaise over and over again. 

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Deliver Ingredients


For the spicy mayonnaise

  • 1 Tablespoon lemon juice
  • 1/4 Teaspoon cayenne
  • 1 Teaspoon Dijon mustard
  • 2 Teaspoons Adobo Sauce from canned chipotles
  • 1 Tablespoon hot red chile hot sauce (Sriracha works)
  • 3 Teaspoons red-wine vinegar
  • 1 Tablespoon roasted garlic
  • Salt, to taste
  • 1 Cup mayonnaise

For the burger

  • 6 Ounces USDA Prime Dry Aged Beef (aged for 29 days)
  • 1 slice Comté cheese
  • 2 slices cooked bacon
  • 1 hamburger bun
  • Tomato, lettuce, red onion, and avocado, for garnish
  • Spicy mayonnaise


For the spicy mayonnaise

Blend all of the ingredients in a food processor or blender except for mayonnaise. Fold the blended ingredients into the mayonnaise.  

For the burger

Heat a grill to high and grill the burger until desired doneness. Add the slice of cheese and melt. Spread the spicy mayonnaise on the top ½ of a bun and place the patty on the bottom ½. Top with bacon and garnishes and serve. 

Burger Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Burger Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.