The Best Burger
The Best Burger
I may have the nerve to suggest a great way to make a burger, but I can’t decide the best condiment for you. That’s a matter of individual choice. I even see quite a few variations at my table. My spouse mixes half ketchup and half mustard, my daughter uses steak sauce, and my son and I slather on the Olive Relish that I provide the recipe for elsewhere in this chapter. And we all agree on potato salad as the perfect side dish. Choose a mayonnaise or oil and vinegar version from the deli or make your own.
Ingrediënten
- 1 pound ground chuck
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 teaspoons butter
- 2 teaspoons vegetable oil
- 4 hamburger buns toasted
- 4 iceberg lettuce leaves
- 1 large tomato cored and sliced
Instructies
- Place the ground chuck in a bowl with the salt and pepper.
- Gently mix the seasonings into the beef with your hands.
- Divide the meat into 4 portions and flatten into patties about 3/4 inch thick and 3 inches in diameter.
- Place the butter and oil in a heavy-bottomed skillet and heat over medium-high heat.
- When the butter starts to foam, gently ease the patties into the skillet.
- Cook on the first side about 5 minutes, or until the meat is dark brown.
- Using a spatula, flip the patties over and cook the second side 3 to 5 minutes or until a meat thermometer inserted into the patty registers 160 degrees.
- When the patties are cooked, remove and place on toasted hamburger buns.
- Top with the Olive Relish if you like.
- Add lettuce and tomato slices and close with the tops of buns.
- Serve immediately
