The Simple Cheeseburger

I have to admit that I did indeed get caught up in the burger craziness– with double, triple burgers, all kinds of ingredients mixed in…it just did not stop.  Big burgers, mini burgers, the option were and are endless. We have created some ourselves:

The list of options goes on but the other day we had a large group coming over for lunch and I wanted a simple and tasty sandwich that could be served with chips and a salad.  We only had an hour to prepare and less time to eat during lunch.  I decided to get the best 80:20 blend hamburger meat possible, simple burger rolls from the bakery and make a very simple burger.  It was, to say the least, a throwback to what the essentials of a tasty burger are:  the ingredients.  Though I love all the burger listed above, this simple recipe ranks near the top.

Ingredients 

  • 1 pound 80:20 hamburger meat, freshly ground at the butcher, separated into 4 large meatball looking mounds, you can also get a 73:27 mix that is very flavorful but super greasy and easy to fall apart
  • 4 hamburger buns, either a potato roll or brioche
  • 1 red onion, peeled & sliced thinly or caramelized onions
  • 1 large whole kosher pickle from the barrel, thinly sliced
  • 4 slices of sharp cheddar cheese, slicked thickly
  • 1/2 cup of mayonnaise 
  • 3-4 dashes of Sriracha 
  • 1 teaspoon of brandy
  • 4 leaves of iceberg lettuce 
  • 1 tablespoon unsalted butter
  • Malden salt and freshly ground pepper

Making It

  • Put a cast iron skillet over medium high heat, drizzle a little olive oil and saute the onions until lightly charred
  • Mix the mayonnaise, Sriracha and brandy together, set aside
  • When the onions are done butter the buns and grill them
  • The put the four mounds of hamburger and ‘smash’ with your spatular until flat and the size of the bun, salt generously and let cook for 3 minutes and flip, add pepper and immediately put cheese on top, cook for 4 more minutes and place on bun, top with lettuce, pickle, and onion.  Take the mayo sauce and smear a good amount on the lower part of the top bun and place on burger
  • Serve immediately 

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