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


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


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

About this Recipe

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