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Burgers

Source of Recipe

From "Mad Hungry: Game Day Food" by Lucinda Quinn


Recipe Introduction

"One thing is for sure: make a perfect burger, regardless of how you do it, and you make a happy man or woman. Though there are many roads to the perfect burger, ground meat and bun are mandatory basics — condiments and improvisation determine individual style."

List of Ingredients

â—¦ 6 soft buns for hamburgers
â—¦ 1 tablespoon unsalted butter, softened
â—¦ Coarse salt and ground black pepper
â—¦ 2 pounds ground beef, formed into 6 patties
â—¦ 1 teaspoon Worcestershire sauce (optional)
â—¦ 6 slices mild Cheddar cheese
â—¦ ½ red onion, thinly sliced (about ½ cup)
â—¦ 2 tablespoons mayonnaise
â—¦ Ketchup (optional)
â—¦ Mustard (optional)
â—¦ 3 lettuce leaves, cut in half
â—¦ 3 dill pickles, thinly cut horizontally


Recipe

Preheat the broiler or preheat the oven to 400° F.
Cut the buns in half and place them cut-side up on a rimmed baking sheet. Spread with the butter.

Heat a large skillet over high heat. Generously salt and pepper the beef patties. Space the patties in the skillet without touching and cook, without turning or flattening, for 4 to 6 minutes (depending on thickness). Turn the burgers and cook for another 4 to 6 minutes. If desired, swirl the Worcestershire into the pan 2 minutes before the burgers are finished.

With one minute left to cook, place a cheese slice on each burger. Cover with a pot lid and cook until melted. Lay onion slices on top of the melting cheese. (If using sautéed onions, place under the cheese before melting.) Remove the burgers to a plate or board to rest for a few seconds before placing them on the buns.

Meanwhile, broil or toast the buns for one to five minutes, until golden on the cut side and still soft on the inside.

Spread mayonnaise on one side of each bun. Lay a burger on top.
Top with ketchup and mustard, if using. Garnish with lettuce and top with the other half of the bun. Serve immediately with a side of sliced dill pickles.

Makes 6 burgers