I've got to admit there is nothing like a burger. It does not matter where you're at in the world, there will be some version making you feel like you're at home. While there are countless meat combinations, toppings and breads, the following recipe is the version I have fallen in love with. This burger is like a chunk of meat on a salad, surrounded by two large, cheese-smeared croutons.
Technique tip: Prepare the grill or pan with vegetable oil when it's nice and hot.
Swap option: If you can't get either brisket or chuck, just go with an 80/20 burger mix. Fat = flavor. Enough said.
- 1 pound brisket, ground
- 1 pound chuck, ground
- 1/4 cup Worcestershire sauce
- 2 tablespoons vegetable oil
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- 2 cups Havarti cheese, shredded (or any type of melting cheese)
- 3 cloves garlic, minced
- 1 tablespoon hot sauce, such as Louisiana brand
- One 4-ounce jar diced pimentos, drained 1 jalapeño, diced
- 1/2 cup mayonnaise
- Salt and freshly ground black pepper, to taste
- 1 bunch radishes, sliced
- 1 cucumber, cut into 1/4-inch rounds
- 1 rib celery, cut into 1/4-inch slices
- 1 bunch fresh dill
- 3 scallions, trimmed and cut into 2-inch pieces
- 3 cups red wine vinegar
- 2 cups cold sweet tea (or water plus 3 tablespoon packed brown sugar)
- 1 lemon, cut into 4 wedges
- Garlic cloves, peeled and lightly crushed
- 4 burger buns
- Iceberg lettuce or any other crisp greens, torn into burger-sized pieces
- Red onion, thinly sliced
- Tomato slices
- Refrigerator pickles (recipe above)
For the burgers:
In a large bowl, add the meats and Worcestershire sauce and gently mix to combine. Shape the meat into four patties. After the burgers are formed, rub them with oil and season them with the salt and pepper, then set them aside.
For the pimento cheese:
Mix together the cheese, garlic, hot sauce, pimentos, jalapeño, mayo, salt and pepper in a medium bowl and set aside.
For the refrigerator pickles:
Fill a large mason jar about three-fourths full with the radishes, cucumber and celery. Stuff the dill and scallions around the vegetables.
Top off the veggies and herbs in the jar with the red wine vinegar, sweet tea or water, lemon slivers and garlic cloves. Give the jar a good shake and let sit in the fridge until ready to use.
To cook and serve:
1. Prepare the grill or a grill pan with the vegetable oil.
2. Set the buns, covered in a 1/2-inch layer of the pimento cheese, on the upper rack of your grill (or in the oven on a sheet tray at 350°F) for 10 minutes or until golden brown.
3. Place the patties on the grill and cook for 3 minutes on the first side, then flip and cook for 4 minutes on the second side for a medium-rare burger (increase or reduce cooking time based on your preferred doneness).
4. Remove the cooked burgers to a plate and let them rest a few minutes.
5. Place the rested burgers on the toasted buns with lettuce, onion, tomato and pickles and serve.
Reprinted with permission from The Butcher Babe Cookbook by Loreal Gavin, Page Street Publishing Co. 2017.