Everything you love about a really classic mustardy steak tartare (ideally accompanied by French fries or potato chips), but MAKE IT A BOIGA. Turns out the key to a really juicy, foolproof burger is adding a little mayo. Lucky for us, I have a line of flavored mayos that are just what the doctor ordered. The burger blend is a mixture of ground beef, panko, and egg, and a big dollop of Ayoh Dijonayo (with all the flavors of quintessential beef tartare already packed in). Once well combined– don’t be afraid to overwork it, as there’s enough fat to ward off any toughness– you’ll form the mixture into patties, chill them for a bit (this makes these burgers excellent make-aheads for your upcoming BBQs), and then sear them until just rare enough on the inside with crusty caramelized exteriors. Top it all with a big slice of gooey melted Swiss, a pile of griddled onions and bibb lettuce, and some extra cornichons and tell me that is not more delicious than its original form!!!!

Cook’s note: if you can’t get your hands on Ayoh Dijonayo, make a 1:1 mixture of mayo, Dijon and/or whole grain mustard, and chopped cornichon pickles as a very rough substitute.