Sasquatch Books

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Skillet Burger You can now make the famed Skillet Burger at home! To help you celebrate the release of The Skillet Cookbook: A Street Food Manifesto, here’s the recipe for one of the best burgers you will ever have.  Bon Appetit!  Makes 4 burgers Our burger is inspired by the one at Father’s Office in Santa Monica. I lived there for three years and would eat that burger at least once a week. This burger has made us who we are, in a sense—it’s a great marriage of comple- mentary flavors, with the saltiness of blue cheese, the bit- terness of arugula, the sweetness of bacon jam, and the solid foundation of the bun. It’s consistently been the most ordered item on the menu at the cart and the diner. It’s been on magazine covers, featured on TV—it’s basically our opus. 4 (6-ounce) patties  high-quality ground beef,  grass-fed if possible  Salt and freshly ground  pepper  4 brioche buns, split 4 (1-ounce) slices Cambozola  cheese 8 tablespoons Skillet Bacon  Jam or another  bacon jam or strips of cooked  bacon 2 cups loosely packed  arugula 1. Season the patties well with salt and pepper. Preheat an outdoor gas grill or heat a stovetop grill pan on medium. When the grill is hot, quickly toast the buns, and set them aside. Grill the burgers for about 3 minutes on one side. Flip them, place the cheese on top, and cook for about 3 minutes on the second side.  Remove the burgers from the heat and let them rest for another 3 minutes. Spread each side of the buns with a tablespoon of bacon jam. Pile some arugula on the bottom buns and add the burgers. 

Skillet Burger


You can now make the famed Skillet Burger at home! To help you celebrate the release of The Skillet Cookbook: A Street Food Manifesto, here’s the recipe for one of the best burgers you will ever have.  Bon Appetit! 

Makes 4 burgers

Our burger is inspired by the one at Father’s Office in Santa Monica. I lived there for three years and would eat that burger at least once a week. This burger has made us who we are, in a sense—it’s a great marriage of comple- mentary flavors, with the saltiness of blue cheese, the bit- terness of arugula, the sweetness of bacon jam, and the solid foundation of the bun. It’s consistently been the most ordered item on the menu at the cart and the diner. It’s been on magazine covers, featured on TV—it’s basically our opus.


4 (6-ounce) patties  high-quality ground beef,  grass-fed if possible 

Salt and freshly ground  pepper 

4 brioche buns, split

4 (1-ounce) slices Cambozola  cheese

8 tablespoons Skillet Bacon  Jam or another  bacon jam or strips of cooked  bacon

2 cups loosely packed  arugula


1. Season the patties well with salt and pepper. Preheat an outdoor gas grill or heat a stovetop grill pan on medium. When the grill is hot, quickly toast the buns, and set them aside. Grill the burgers for about 3 minutes on one side. Flip them, place the cheese on top, and cook for about 3 minutes on the second side.  Remove the burgers from the heat and let them rest for another 3 minutes. Spread each side of the buns with a tablespoon of bacon jam. Pile some arugula on the bottom buns and add the burgers. 

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