burger essentials: double burger with cheese

How To Make burger essentials: double burger with cheese

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  PREP/PREPARE
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  Chef’s Note: Here’s a couple of pointers for this recipe: 1. You need freshly-ground chuck roast. Don’t get that compressed ground beef that’s wrapped in plastic. If you can’t grind your own, then have your butcher do it for you… Tell the butcher you want a rough grind. Then it should be packed as loosely as possible. 2. Keep the beef as cold as possible, before it hits the heat. 3. Handle the beef as little as possible, and don’t compact it… leave it relatively loose. 4. There are very thin burgers, so you do not need to press down on them, just let them cook, and flip when ready.
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  Gather your Ingredients (mise en place).
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  Grind the chuck, or have it ground for you.
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  This is what it should look like… roughly ground, and loose.
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  Divide the beef into four equal portions, place on a grill plate, or large pan over medium-high heat, and sprinkle with a bit of salt and pepper.
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  Chef's Note: Don't press down too hard on the beef, just lightly pat into a thin patty the size of your buns.
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  Chef’s Note: If you’re using the ham, place it on the griddle or pan, and let it heat up.
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  After 2 or 3 minutes, flip the burgers, and then place the cheese on two of the cooked patties.
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  Place the ham on top of the cheese, if using.
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  Put the second patty on top of the others, and place the buns on the grill to toast.
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  PLATE/PRESENT
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  Dress with a bit of mayo, mustard, and maybe a nice pickle. Serve with some chips of fries. Enjoy.
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  Keep the faith, and keep cooking.
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