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

How to Make The Husk 's Cheeseburger


  • 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.

Printable Recipe Card

About The Husk 's Cheeseburger

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