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.

perfect burgers photo

PREP TIME: 15 min

TOTAL TIME: 25 min

notes:

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.

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