Christopher's burger
This recipe serves 4.
- 2 1/4 lbs prime ground chuck
- 2/3 lb ground brisket
- Salt
- Black pepper
- Cheddar cheese
- Onion
- Tomato
- Ketchup
- Mayonnaise
- Pickles
- Burger buns
The burger is the new foie gras. Except it’s not banned in California, yet. Joints like Umami Burger have taken burgers next level, as a blogger would say, but stuff like that is hard to pull off at home. So unless you know how to make jus de truffes or want to spend two days making your own buns, here’s how to whip up a classic, no bullshit burger.
Light up the grill. Burgers always taste best on a proper charcoal grill, but a sizzling hot pan will do as well.
Carefully mix the ground meat (you don’t want to work it too much, keep as much air in there as possible). Shape fist sized balls and give ’em a squeeze.
Slice the onion, tomato and cheese.
Grill the burgers for 2 minutes on one side, turn, put the cheese on and grill for 2 minutes on the other side. Never, ever cook a burger well done. At most, medium.
Now, to the mounting. Never, I repeat, never let anything come between the meat and the bottom bun. The bun will suck up all that good stuff from the meat and is there for a reason. So the order is the following: bun, meat, cheese, onion, tomato, ketchup, mayo, bun.
And skip the fries, that way you can eat two burgers.
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Recommended booze:
Any micro-brewery beer that is hard to pronounce and difficult to find.
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