I made burgers for our anniversary dinner (did a whole Bob’s Burger theme for the meal, long story). My burgers were inspired by this recipe (designed to be Shake Shack-esque), but I didn’t grind my own meat or anything. Would cook these slightly longer next time, as they were a little red in the middle, but still delicious.
1 pound ground beef (I used 85/15 grass fed)
4 Martin’s Sandwich Rolls
4 tablespoons Sauce (recipe below)
4 leaves of green-leaf lettuce, clipped
8 center-cut slices ripe plum tomatoes (we just used four)
1/2 teaspoon vegetable oil
salt and pepper
4 slices yellow American cheese
For the sauce
1/2 cup mayonnaise
1 tablespoon ketchup
1 tablespoon yellow mustard
4 slices kosher dill pickle
1/4 teaspoon garlic powder
1/4 teaspoon paprika
about 1 tsp chipotles in adobo
Pinch cayenne pepper
Form meat into 4 large discs. Let chill in the fridge while prepping ingredients.
Open buns but do not split hinge. Spray with a little cooking spray. Broil 1-2 minutes or until brown. Spread 1 tablespoon Sauce on top half of each bun. Add lettuce and tomato.
Using wadded-up paper towel, rub inside of heavy-bottomed 12-inch skillet with vegetable oil, then place over medium-high heat until just beginning to smoke (I feel like I may have added a little butter here but don’t remember). Season beef pucks on top side with salt and pepper, then place, seasoned side down, in skillet. Using back of heavy, flat spatula, press down on beef pucks firmly to form 4-inch round patties. Season top side with salt and pepper. Cook until crisp brown crust has formed, about 2-minutes.
Carefully scrape patties from skillet, and flip. Top each patty with 1 slice American cheese. Cook until cheese is melted, about 1 minute longer (again, I’d probably cook a little longer next time). Transfer patties to burger bun bottoms, close sandwiches, and serve.
Sauce: Combine all ingredients in blender until smooth, scraping down sides of blender with rubber spatula as necessary. Makes about 3/4 cup sauce.