Sean Brock of Husk Restaurant: The Perfect Burger
Recipe Type: Main
Serves: 10
"Everyone has their own idea of the perfect burger; mine was inspired by the drive-in that my family used to take me to" Get the recipe from Sean's cookbook
Special Sauce
  • 1¾ cups mayonnaise, preferably Duke’s
  • 1¼ cups yellow mustard
  • 5 tablespoons ketchup
  • ½ cup Bread-and-Butter Pickles, drained and cut into ?-inch dice
  • ¼ cup pickled jalapeños, drained and cut into ?-inch dice
  • Grated zest (use a Microplane) and juice of 1 lemon
  • 1 tablespoon Husk Hot Sauce (or other hot sauce)
  • Kosher salt and freshly ground black pepper to taste
  • 2 tablespoons pepper vinegar, preferably Texas Pete brand
  • One 3-pound fresh boneless chuck roast
  • 12 ounces fresh flank steak
  • 3 ounces bacon, preferably Benton’s
  • 3 tablespoons unsalted butter, at room temperature
  • 10 hamburger buns, preferably potato rolls
  • 1 cup shaved white onion
  • 20 slices American cheese
  • 50 Bread-and-Butter Pickles
For the sauce:
  1. Combine all of the ingredients in a large container and stir together to blend well. Cover, and refrigerate. (Tightly covered, the sauce will keep for up to 5 days in the refrigerator.)
For the cheeseburgers:
  1. Grind the chuck, flank steak, and bacon through a meat grinder fitted with the large die into a bowl. Mix gently to combine. Then run half of the mixture through the small die. Mix the two together.
  2. Portion the meat mixture into twenty 3-ounce patties, about ½ inch thick (each burger gets 2 patties). If not cooking right away, arrange on a baking sheet, cover tightly with plastic wrap, and refrigerate. (The patties can be refrigerated for up to 1 day. Remove from the refrigerator about 30 minutes before you’re ready to cook; it’s important that the patties are not ice-cold when they hit the hot pan.)
  3. Generously butter the tops and bottoms of the buns. Toast on a griddle until nice and golden brown. Reserve.
  4. Heat two 12-inch cast-iron skillets until as hot as possible. Divide the patties between the two hot pans. When the patties are nice and charred, about 2 minutes, flip them over and cook for 2 minutes more for medium. Place the onion slices on 10 of the patties. Place a slice of the cheese on all of the patties and allow it to melt, about 30 seconds. Stack the non-onion patties on top of the onion patties. Remove from the heat.
  5. Smear both sides of the buns with special sauce. Place 5 pickles on the bottom half of each bun. Add the burger patties and top with the top halves of the buns. Serve at once.
Recipe by Honest Cooking at