Without representing any grievances about the state of ground beef, the key to a perfect cheeseburger comes straight from the botcher. We got ours courtesy of Dickson’s Farmstand Flesh, and boy was it beautiful to behold. Neither muddy nor pink, this natural, humanely raised and yet not lawn- fed coarsely ground chuck was a fresh, bright lustrous red, and an absolute pleasure to handle. Or perhaps Jess just really loves raw meat, as demonstrated in our forthcoming “ How to Shape Burger galettes. ”
The All- American Cheeseburger has certainnon-negotiable rudiments American rubbish is one of them. Rather than unwrap individual mates, get sliced rubbish from your nearest deli counter — it tastes better and melts slower and further unevenly. Dill fix chips, sliced red onion and tomato, crisp lettuce leaves, ketchup and mayo are also involved. You can mix indeed the two seasonings together along with some diced pickles for Thousand Island dressing, a burger fave, and it ’ll still be an each- American Cheeseburger worth Instagramming.
- 2 pounds freshly ground chuck, (at least 80% lean, a.k.a. 80/20)
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 12 slices deli-counter American cheese
- 6 large burger buns, preferably homemade, toasted if desired
Divide into six portions and form galettes, without pressing too hard. They should be invariant in consistence. Smooth out any cracks using your fritters. Make these right before you caff
them, so they stay at room temperature.
Preheat your caff visage or cast- iron skillet to high heat and add burgerpatties. However, cover with the lid, If using a grill cover with lid. Cook until the crust that forms on the bottom of the burger releases it from the visage or grate — about 2 twinkles. Gently test, but do not flip it until it gets to this point. When burgers lift up fluently, flip, add two slices of rubbish to each, close lid if using a caff and cook on the other side for another 2- 3 twinkles for medium to medium rare.