Description
A classic cheeseburger recipe from Sean Brock of Husk. Elevated ingredients and a special sauce make this burger truly unforgettable.
Ingredients
Units
Scale
- 1 3/4 cups (416 ml) mayonnaise, preferably Duke’s
- 1 1/4 cups (296 ml) yellow mustard
- 5 tbsp ketchup
- 1/2 cup (118 ml) Bread-and-Butter Pickles, drained and cut into ?-inch dice
- 1/4 cup (59 ml) pickled jalapeños, drained and cut into ?-inch dice
- 1 lemon, zested and juiced
- 1 tbsp Husk Hot Sauce (or other hot sauce)
- Kosher salt and freshly ground black pepper
- 2 tbsp pepper vinegar, preferably Texas Pete brand
- 3 lbs (1361 g) fresh boneless chuck roast
- 12 oz (340 g) fresh flank steak
- 3 oz (85 g) bacon, preferably Benton’s
- 3 tbsp unsalted butter, at room temperature
- 10 hamburger buns, preferably potato rolls
- 1 cup (237 ml) shaved white onion
- 20 slices American cheese
- 50 Bread-and-Butter Pickles
Instructions
For the sauce
- Combine all sauce ingredients in a large container and stir to blend. Cover and refrigerate.
For the cheeseburgers
- Grind chuck, flank steak, and bacon through a meat grinder fitted with the large die into a bowl; mix gently. Run half the mixture through the small die and mix both together.
- Portion the meat mixture into twenty 3-ounce patties, about ½ inch thick. If not cooking immediately, arrange on a baking sheet, cover tightly with plastic wrap, and refrigerate.
- Generously butter the tops and bottoms of the buns. Toast on a griddle until golden brown. Reserve.
- Heat two 12-inch cast-iron skillets until very hot. Divide the patties between the pans.
- Cook patties for 2 minutes per side until charred for medium doneness. Place onion slices on 10 patties. Add cheese to all patties and melt for about 30 seconds.
- Stack non-onion patties on top of onion patties. Remove from heat.
- Smear both sides of the buns with sauce. Place 5 pickles on the bottom half of each bun. Add the burger patties and top with the top bun halves. Serve immediately.
Notes
- For optimal flavor, grind the beef mixture twice using different sized dies as instructed.
- To make ahead, prepare the patties and sauce up to one day in advance and refrigerate.
- If Duke’s mayonnaise is unavailable, substitute with another high-quality mayonnaise brand.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 burger
- Calories: 700
- Sugar: 10
- Sodium: 1000
- Fat: 45
- Saturated Fat: 20
- Unsaturated Fat: 20
- Carbohydrates: 40
- Fiber: 5
- Protein: 40
- Cholesterol: 150