the husk 's cheeseburger
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.
prep time
20 Min
cook time
45 Min
method
Pan Fry
yield
5 serving(s)
Ingredients
- 1 and 1/2 pounds ground chuck
- 6 ounces ground flank steak
- 4 ounces bentons or other good bacon
- 3 tablespoons butter, unsalted
- 5 - potato buns
- 1 cup shaved white onions
- 10 slices american cheese
- - bread and butter pickles
How To Make the husk 's cheeseburger
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Step 1Have butcher grind meat fresh for you. Combine the meat, including bacon gently. Don't over mix or burgers will be tough
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Step 2Portion meat into 10 patties, each should be about 3 ounces, 2 for each burger ,1/2' thick.
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Step 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.
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Step 4Butter each side of the buns, toast until golden brown, and set aside.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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