Perfect Burgers
Epicurious Editor
Silverton says burgers are the perfect party food because the toppings can be done in advance, then guests use them to personalize their burgers. Though she offers three cheeses, she says that from experience, most takers are for Gruyère, 25% might take cheddar and one of a group will want blue. Crumble out enough blue to look pretty in a bowl, 2 to 3 ounces, and know it may go into salad dressing for the next meal. Ditto cheddar, but this may fill an omelet. The cheeses should be good-quality, such as Point Reyes Blue, aged Gruyère and Grafton cheddar from Vermont or Fiscalini or Straus cheddar from California. The buns should be good-quality soft sesame or poppy seed hamburger buns. For the beef, ask the butcher to grind 2 3/4 pounds of prime chuck (10% to 15% fat) with 4 to 6 ounces of prime sirloin fat (the combination should have 20% to 28% fat total).
ingredients
- Toppings
- 12 strips applewood-smoked bacon
- 2 ripe avocados
- 1 teaspoon lemon juice
- 2 tablespoons snipped chives
- Sea salt
- Freshly ground black pepper
- 1 large, ripe heirloom tomato
- 1/2 red onion
- 3 ounces blue cheese
- 3 ounces cheddar
- 3 ounces Gruyère
- 6 iceberg lettuce leaves, each about 5 inches wide
- Heinz ketchup
- Best Foods mayonnaise (or Hellman’s east of the Rockies)
- Dijon mustard, smooth and coarse-grained
- Pepperoncini
- Dill pickles, sliced vertically in quarters or eighths
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