The Husk 's Cheeseburger

iris mccall


This recipe jumped at me from Sean Brock's restaurant, The Husk. I scaled it back to feed my family, but you can easily up the recipe by half to make 10 burgers if desired. He has a labor intensive sauce that he serves with his burgers, but my family liked Taco Bells' Cheesy Jalapeño salad dressing on theirs and it saved me a lot of time.the photo is Sean Brock's.


★★★★★ 1 vote

20 Min
45 Min
Pan Fry


Add to Grocery List

  • 1 and 1/2 lb
    ground chuck
  • 6 oz
    ground flank steak
  • 4 oz
    bentons or other good bacon
  • 3 Tbsp
    butter, unsalted
  • 5
    potato buns
  • 1 c
    shaved white onions
  • 10 slice
    american cheese
  • ·
    bread and butter pickles

How to Make The Husk 's Cheeseburger


  1. Have butcher grind meat fresh for you. Combine the meat, including bacon gently. Don't over mix or burgers will be tough
  2. Portion meat into 10 patties, each should be about 3 ounces, 2 for each burger ,1/2' thick.
  3. Preheat 2 cast iron skillets to smoking, add patties and cook 2 minutes each side for medium or 4 minutes each side for medium well.
  4. Butter each side of the buns, toast until golden brown, and set aside.
  5. In the skillets, place a piece of cheese a top each pattie and cover briefly until melted. Divide the onions between each burger and serve.

Printable Recipe Card

About The Husk 's Cheeseburger

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Low Sodium, Low Carb

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