Recipes from: (Motz, George. The Great American Burger Book: How to Make Authentic Regional Hamburgers at Home . Harry N. Abrams. Kindle Edition.)


 

Griddle-Smashed Classic Cheeseburger - Makes 8 cheeseburgers or 14 sliders

 

Equipment:

Seasoned flat top

Stiff spatula

#12 salad scoop for full-size cheeseburgers,

#16 salad scoop for sliders (see Note)

 

Ingredients:

8 potato buns (make sure to get the right-size buns)

Peanut oil, or other neutral oil

2 pounds fresh-ground 80/20 chuck

Salt, for seasoning

American cheese, thinly sliced

 

Toppings:

This classic American cheeseburger needs no condiments.

 

1.  1.  Toast the buns on a preheated flat top and set them aside.

 

2.  2.  Preheat the flat top to medium and add a drop or two of peanut oil. Use the spatula to spread the oil, coating the cooking surface.

 

3.  3.  Put the ground chuck in a mixing bowl. Using the salad scoop, form balls of beef (they should be heaping scoops), placing them on the heated flat top as you go. Each ball should have about 3 inches of space around it. (Depending on the size of your cooking surface, you may only be able to cook 2 or 3 burgers at a time.)

 

4.  4.  Sprinkle a generous pinch of salt on each ball of beef and then, using a stiff spatula, press them down, hard. Don’t be afraid, press harder! Press each ball until it’s a wide patty, just a bit larger than the bun it’s about to meet. Here’s the trick, though: Once the patties are flat, step back and don’t touch them again. Let them cook for 2½ minutes or until reddish liquid begins to form on the surface of the patties.

 

5.  5.  Flip them once and resist the temptation to press the patties again.

 

6.  6.  Add a slice of cheese to each patty and let them cook for another 2 minutes.

 

7.  7.  Remove the burgers from the flat top and place them on toasted white buns.

 

Note: If you’re making sliders, the patties will take slightly less time to cook than is listed here. Watch for red liquid to know when to flip.

 


 

The Fried Onion Burger - Makes 8 burgers

 

Equipment:

Seasoned flat top

Stiff spatula

#12 salad scoop

Sharp knife

 

Ingredients:

Cooking Oil

2 lbs fresh-ground 80/20 chuck

Salt

2 large Vidalia Onions, sliced thin

American cheese. deli sliced

8 soft white buns, toasted

 

Toppings:

Don't need topping for this burger!

 

1.  Preheat the flat top to medium and add a drop or two of oil.  Spread the oil with the flat side of the spatula to coat the surface.

 

2.  Place the ground beef in the mixing bowl.  Using the scoop, form balls of beef, gently releasing them onto the hot flat top with 2 to 3 inches of space surround each.

 

3.  Season each beef ball with salt.  Grab a golf ball-size pile of the thin onions and push it onto the center of each ball of beef so it sticks, for the most part.

 

4.  Smash each ball to make a patty.  The onions should fuse nicely with the raw beef.  Once they're smashed, don't touch again until ready to flip - 5 minutes or until red moisture begins to form on top of the patties.

 

5.  Flip the patties and slide a slice of American cheese on top of each.  Cook for an additional 2 - 2 1/2 minutes, then transfer to the toasted buns. Serve immediately.

 


 

The Slug Burger - Makes 6 burgers

 

Equipment:

Seasoned flat top

Stiff spatula

Medium-size mixing bowl

 

Ingredients:

Cooking oil

1 lb fresh-ground 80/20 chuck

1 cup bread crumbs

salt, for seasoning

6 soft white buns

 

Toppings:

Yellow mustard

Dill pickle chips

 

1.  Preheat the flat top to medium and add a drop or two of oil.

 

2.  Place the ground beef and bread crumbs in the mixing bowl and, using your hands, mix until fully blended.  Divide the meat mixture into 6 equal portions and roll them into balls.

 

3.  Place the balls of beef on the heated flat top. Each ball should have at least 3 inches of space around it.

 

4. Use the stiff spatula to give each of the balls a good press until it takes the shape of a patty and sprinkle each with a pinch of salt.  Let them cook, without disturbing, for 3 minutes or until a reddish liquid begins to form on the patty surface.

 

5.  While the patties are cooking, prep the buns by slathering the cut-side of each bottom bun with a swipe of mustard and topping with 2 or 3 pickles.

 

6.  Flip the burgers once and let them cook for another 1 & 1/2 minutes without touching them.  They will appear sizzling and crispy on their cooked sides when they're done.  Transfer to the prepared buns and serve.

 


 

The Butter Burger - Makes 8 burgers

 

Equipment:

Seasoned flat top

Stiff spatula

Medium-size mixing bowl

#12 salad scoop

 

Toppings:

(Stewed onions - recipe follows below)

 

Ingredients:

Cooking oil

2 lb fresh-ground 80/20 chuck

salt, for seasoning

1 cup (2 sticks) salted butter, softened

8 soft white buns, toasted

 

1.  Make the stewed onions according to the recipe directions. (recipe follows below)

 

2.  Preheat the flat top to medium and add a drop or two of oil.  Spread the oil with the flat side of the spatula to coat the surface.

 

3.  Put the ground beef in the mixing bowl and use the scoop to make balls of beef, placing them on the heated flat top as you go.  Each ball should have at least 3 inches of space around it.

 

4.  Sprinkle generous pinch of salt on each ball of beef, then using the stiff spatula press them down hard.  Once they are flat don't touch them again.  Let them cook for 2 1/2 minutes or until a reddish liquid begins to form on the patty surface.

 

5.  Flip them once and let cook another 2 minutes without touching.

 

6.  Remove from flat top and place the patties on the toasted buns, with a heaping spoonful of stewed onions on top.

 

7.  Using a wide spreading knife or spoon, spread 2 tablespoons of the soft butter directly onto the inside of the top bun - not directly on the burger.

 

8.  Carefully marry the buttered bun to the burger, consume immediately, and stop thinking.  Just enjoy it!

 

 

*** Stewed Onions - Tops 8 burgers ***

 

Ingredients:

3 tablespoons olive oil

2 medium Vidalia onions, diced

2 tablespoons butter

1/2 cup dry white wine

1 cup beef broth

1 teaspoon ground black pepper

Salt, to taste

 

1.  Heat the oil in a saucepan over medium heat.

 

2.  Add the onions and butter to the pan, stirring until the butter is melted.

 

3.  Add the wine, stir, cover, and cook for about 10 minutes or until the onion is translucent.

 

4.  Add the beef broth an pepper, cover, and reduce the heat to simmer.  Cook for 20 minutes.

 

5.  Uncover and bring to a boil, evaporating the remaining liquid.  Stir until the onions are soft and liquid-free, about 2 minutes.  Remove from the heat and set aside until you're ready to top some butter burgers.

 


 

The Jersey Burger - Makes 8 cheeseburgers

 

Equipment:

Seasoned flat top

Stiff spatula

Sharp knife

Medium-size mixing bowl

#12 salad scoop

 

Ingredients:

Cooking oil

2 lb fresh-ground 80/20 chuck

2 medium Vidalia onions, sliced thin

Salt, for seasoning

1 (6-ounce) package Taylor pork roll (8 slices)

8 slices yellow American cheese, deli slices

8 soft white buns

 

Toppings:

No Way!

 

1.  Preheat the flat top to medium and add a drop or two of oil.  Spread the oil with the flat side of the spatula to coat the surface.

 

2.  Place the ground beef in the mixing bowl.  Using the scoop, form balls of beef, gently releasing them onto the hot flat top with 2 to 3 inches of space surround each. Grab a golf ball-size pile of the thin-sliced onion and push it into the center of each ball of beef.  Season each ball with salt.

 

3.  Use the stiff spatula to press directly down onto the balls, smashing them into thin, wide patties. The onions should fuse nicely with the raw beef.  Once they're smashed, don't touch again until ready to flip - 5 minutes or until red moisture begins to form on top of the patties.

 

4.  Meanwhile, on another part of the flat top, heat the Taylor pork roll slices until they're just browned on both sides.  Cut 4 evenly spaced slits in each slice to prevent them from curing it on the flat top.

 

5.  Flip the beef and onion patties and slide a slice of American cheese on top of each.  Cook an additional 2 - 2 1/2 minutes and transfer to the bottom buns.

 

6.  Top with a slice of Taylor ham followed by the top buns and serve immediately.

 


 

The Jucy Lucy Burger - Makes 8 burgers

 

Equipment:

Medium mixing bowl

#16 salad scoop

Hand patty press, set to make 1/4 inch thick patties

Parchment paper, cut into 6-inch squares

Seasoned flat top

Stiff spatula

toothpick

 

Ingredients:

2 lb fresh-ground 80/20 chuck

8 slices yellow American cheese

Cooking oil

8 soft white buns, toasted

Salt, for seasoning

 

Toppings:

2 medium Vidalia onions, diced

Butter

Dill pickle chips

 

1.  Place the ground beef in the mixing bowl and, using the scoop, shape the meat into balls. Try to create 16 balls total and set aside.

 

2.  Line he hand patty press with a square of parchment paper, place a ball of beef in the center, place another square of parchment on top, and press the lid of the patty press down hard until you've made a patty.  Leave patty in the parchment paper for now.

 

3.  Once you have 16 patties between parchment paper, it's time to start building Jucy Lucys:

Take 2 patties and remove parchment paper so it's only on the very top and very bottom patty (no paper in the middle).  Take a slice of cheese and fold in half and then in half again forming a stack of quarter slices of cheese.  Place this stack in between the 2 patties and use your fingers to seal the burgers around the cheese, making sure to seal the entire perimeter of the burger.

 

4.  Repeat this process until all the patties are cheese-filled clam-shaped patties.

 

5.  Preheat the flat top to medium and add a drop or two of oil.  Spread the oil with the flat side of the spatula to coat the cooking surface. Once hot, add the onions to the flat top and a pat of butter.  Cook stirring occasionally, until the onions are golden brown.  Transfer to a bowl.

 

6.  Place 2 or 3 pickle chips on each of the toasted bottom buns and set aside.

 

7.  Remove the remaining parchment paper from 2 or 3 of the cheese-filled patties and place them on the flat top where the onions where cooked.  Add a dash of salt to each patty and cook for 4 minutes before flipping.

 

8.  Flip the burgers gently, taking care not to break the meat or let the cheese escape.  Using the toothpick, poke a tiny hole in the center of each burger allowing the steam to escape. The burger could explode if this step is skipped!

 

9.  Cook the patties another 4 minutes.  Spoon some cooked onions on the bottom halves of the buns and placed a cooked patty on top of each.  Serve immediately, but be sure to warn your guests to let the burgers cool for a few minutes before taking a bite.

 


 

The Pastrami Burger - Makes 8 burgers

 

Equipment:

Seasoned flat-top

Medium mixing bowl

#12 salad scoop

Stiff spatula

 

Ingredients:

8 soft white buns, toasted

Cooking oil

2 lb fresh-ground 80/20 chuck

Salt, for seasoning

8 slices yellow American cheese

 

Toppings:

Fry sauce (recipe follows)

1 medium Vidalia onions, sliced

Iceberg lettuce, shredded

1 lb. of the best deli pastrami, sliced thin

 

1.  Make fry sauce according to instructions.  Top the bottoms of each toasted bun with a dollop of fry sauce followed by onion slices and shredded lettuce.  Set aside.

 

2.  Preheat the flat top to medium heat and add a drop or two of cooking oil.  Use spatula to spread the oil, coating surface of flat top.

 

3.  Place ground chuck in the mixing bowl and use scoop to form balls of beef, placing them onto the heated flat top with 2 to 3 inches of space surround each.

 

4.  Sprinkle a generous pinch of salt on each ball of beef and then, use the stiff spatula, press them down hard until the patty is just a bit wider than the bun.  Once the burgers are flat, let them cook an additional 2 - 2 1/2 minutes or until reddish liquid begins to form on the surface of the patties.

 

5.  Flip them once, add a slice of cheese to each patty, and let cook another 2 minutes or until cooked through.

 

6.  Now is a good time to warm up the pastrami.  Place in a microwave-safe dish and cook on high for 1 minute or until warm.

 

7.  Using the spatula, remove the burgers from the flat top and place them on the prepared buns, on top of the lettuce.  Next add a heaping pile of the pastrami.  Add another dollop of the fry sauce to the inside of the top buns, sandwich them together and enjoy!

 

 

Classic Utah Fry Sauce:

 

Ingredients:

1/2 cup ketchup or barbecue sauce for fun

1/2 cup mayonnaise

2 teaspoons sweet relish

Dash of onion powder

 

In a small bowl, mix all of the ingredients until well combined.  Use on burgers and as a dip for fries, too.

 


 

The Guberburger - Makes 8 burgers

 

Equipment:

Seasoned flat-top

Large mixing bowl

#12 salad scoop

Stiff spatula

Small saucepan

 

Ingredients:

8 soft white buns, toasted

Cooking oil

2 lb fresh-ground 80/20 chuck

Salt, for seasoning

1 cup creamy peanut butter

 

Toppings:

Dill pickle chips

 

1.  Preheat the flat top to medium-heat and add a drop or two of cooking oil.  Use spatula to spread the oil, coating surface of flat top.

 

2.  Place ground chuck in the mixing bowl and use scoop to form balls of beef, placing them onto the heated flat top with 2 to 3 inches of space surround each.

 

3.  Sprinkle a generous pinch of salt on each ball of beef and then, use the stiff spatula, press them down hard until the patty is just a bit wider than the bun.  Once the burgers are flat, let them cook an additional 2 - 2 1/2 minutes or until reddish liquid begins to form on the surface of the patties.

 

4.  As soon as the patties are smashed, heat the peanut butter in the small saucepan over low heat.

 

5.  When they are ready, flip each patty once and don't press them again.  Spoon some of the warm peanut butter over the patties and cook for another 2 minutes or so.

 

6.  Meanwhile, add 2 or 3 dill pickle chips to each bottom bun and set aside.

 

7.  When the patties are cooked through, remove them from the flat top and place them on the prepared toasted buns.  Serve with pride!

 


 

The Pimento Cheeseburger - Makes 4 burgers

 

Equipment:

Seasoned flat-top

Stiff spatula

Medium mixing bowl

#12 salad scoop

 

Ingredients:

Cooking oil

1 lb fresh-ground 80/20 chuck

Salt, for seasoning

4 soft white buns, toasted

 

Toppings:

1 tomato sliced

Iceberg lettuce, shredded

Mama's Pimena Cheese (recipe follows)

 

1.  Preheat the flat top to medium-heat and add a drop or two of cooking oil.  Use spatula to spread the oil, coating surface of flat top.

 

2.  Place ground chuck in the mixing bowl and use scoop to form balls of beef, placing them onto the heated flat top with 2 to 3 inches of space surround each.

 

3.  Sprinkle a generous pinch of salt on each ball of beef and then, use the stiff spatula, press them down hard until the patty is just a bit wider than the bun.  Once the burgers are flat, let them cook an additional 2 - 2 1/2 minutes or until reddish liquid begins to form on the surface of the patties.

 

4.  Prep the toasted buns with a slice of tomato on each bottom bun followed by a handful of shredded lettuce.  Set aside.

 

5.  Flip the burgers once and don't press them again.  Add a healthy dollop of Mama's pimena cheese to each patty and let them cook for another 2 minutes.

 

6.  Transfer the cheesy patties to the prepared buns and serve immediately.

 

 

Mama's Pimena Cheese

 

Ingredients:

1 (8 ounce) block of sharp cheddar cheese shredded (don't use pre-shredded cheese)

4 ounces cream cheese, softened

1/2 cup mayonnaise

1 (4 ounce) jar pimentos, finely chopped

2 tablespoons sriracha sauce

 

In a large mixing bowl, mix all of the ingredients until everything is combined and chunky. Best used fresh.


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