perfect burgers
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 2¾ 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).
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
½ 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
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. 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. 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. Crumble the blue cheese and cheddar into separate serving bowls. Slice the Gruyère with a cheese plane onto a serving plate and set aside.
-

- Recipe byL.A. Times
- Viewed 85 times
PREP TIME: 15 min
TOTAL TIME: 25 min
The most important part of this recipe, the part that makes it a "perfect burger," is the combination of different ground beefs for the butcher.



one moment, loading recipe.....