perfect burgers

prep time:: 15 min
total time:: 25 min

Makes 6-8 servings

Burgers are the perfect party food. As far as cheeses, most takers are for Gruyère, 25% might take cheddar and one of a group will want blue. 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

directions

1
1. Fry the bacon in a hot skillet until done but not too crisp, about 8 minutes. Drain on paper towels and set aside.
2
2. Cut the avocados into quarters or sixths. Sprinkle lightly with lemon juice, add the chives and toss. Season with sea salt and pepper. Set aside in a serving dish.
3
3. Cut the tomato into slices about one-fourth-inch thick and season lightly with sea salt and pepper. Set aside. Cut the red onion into very thin (about one-eighth-inch) slices and season lightly with sea salt and pepper. Set aside.
4
4. Crumble the blue cheese and cheddar into separate serving bowls. Slice the Gruyère with a cheese plane onto a serving plate and set aside.