Name: Sean Brock of Husk Restaurant: The Perfect Burger
Yield: 10
Ingredients: 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

Description

“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

Ingredients

Scale

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

Cheeseburgers

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

Cook Mode Prevent your screen from going dark

Instructions

For the sauce:

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:

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.
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.)
Generously butter the tops and bottoms of the buns. Toast on a griddle until nice and golden brown. Reserve.
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.
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.

Category: Main