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.
Provided by iris mccall @irislynn
Categories Beef
Number Of Ingredients 8
Steps:
- Have butcher grind meat fresh for you. Combine the meat, including bacon gently. Don't over mix or burgers will be tough
- Portion meat into 10 patties, each should be about 3 ounces, 2 for each burger ,1/2' thick.
- Preheat 2 cast iron skillets to smoking, add patties and cook 2 minutes each side for medium or 4 minutes each side for medium well.
- Butter each side of the buns, toast until golden brown, and set aside.
- In the skillets, place a piece of cheese a top each pattie and cover briefly until melted. Divide the onions between each burger and serve.
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