DOUBLE CHEESEBURGER BY CHEF ERIK ANDERSON RECIPE BY TASTY
Here's what you need: Chuck roll, smoked bacon, kosher salt, toasted black peppercorns, fresh thyme, garlic, mayonnaise, ketchup, pickle relish, white wine vinegar, lemon juice, salt and pepper, potato roll, iceberg lettuce, tomato, onion, american cheese, dill pickle chip
Provided by Scott Loitsch
Categories Lunch
Yield 3 servings
Number Of Ingredients 18
Steps:
- In a medium bowl, combine cubed chuck roll, salt, black pepper, thyme, and sliced garlic. Stir to coat. Cover and refrigerate to cure overnight.
- Prepare the sauce: in a small mixing bowl, combine the mayonnaise, ketchup, relish, vinegar, lemon juice, salt, and pepper. Whisk together. Refrigerate to bring flavors together.
- Using a stand mixer fitted with meat grinder attachment, grind the cured meat, layering in pieces of chopped bacon throughout. (Ensure the meat and grinder attachments are very cold before grinding! Recommended that you place it in the freezer for a few minutes just before using.)
- Lightly mix together the ground meat and then form into six, 3 ounce balls.
- To a hot, oiled, cast iron skillet, over medium/high heat - add the balls and allow to cook slightly. Using two spatulas layered on top of one another, press down on the burger to form into thin patties. Continue to cook until the underside has browned and caramelized.
- Flip the burgers and continue to cook until the second side just begins to brown. Top with cheese and remove from the skillet.
- To assemble: Spread the burger sauce onto both halves of a toasted potato bun. On the bottom bun, layer lettuce, tomato, and a sprinkle of salt. Add one burger patty, thinly sliced onions, then the second burger patty. Place 4 pickles onto the top bun and place on top of the burger.
- Enjoy!
Nutrition Facts : Calories 577 calories, Carbohydrate 5 grams, Fat 40 grams, Fiber 0 grams, Protein 48 grams, Sugar 3 grams
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