The Ideal Cheeseburger

makes 4 burgers

• 1 1/2 pounds ground chuck (80% lean), preferably ground to order by your butcher
• 2 tbsp minced white or yellow onion]
• 1 1/2 tsp Dijon mustard
• 1/2 tsp Worcestershire Sauce
• 1/2 tsp dried oregano

Toppings:

• Ketchup
• Kosher or sea salt
• freshly ground black pepper
• 2 tbsp unsalted butter, softened
• 4 hamburger buns, split
• 4 slices aged cheddar cheese, each about 2 ounces
• 4 leaves butter lettuce
• 16 dill pickle chips

To Make:

!. Mix the patty ingredients, including 1 tbsp ketchup, 1/2 tsp pepper and then gently form 4 patties of equal size, each about 1 inch thick. With your thumb of the back of a spoon, make an indention about 1 inch across on one side of the patty. This prevents the patty forming a dome as it cooks,
refrigerate the patties until ready to use.

2. Prepare the grill for direct cooking over medium-high heat (400°F to 500°F)

3. Lightly season both sides of patties with salt and pepper. Butter the cut sides of the buns. Grill the patties over direct medium-high heat, with the lid closed, until cooked to medium doneness (160°F), 9-11 minutes, turning once.During the last 30 seconds - 1 minute of cooking place a slice of cheese on each patty to melt and toast the buns butter side down over direct heat.

4. Build each burger on a bun with a lettuce leaf, a patty, pickles and ketchup if desired. Serve Immediately.

Serving Suggestion:

Classic Buttermilk Onion Rings

Classic Buttermilk Onion Rings

• 2 cups well shaken buttermilk
• 1 tbsp paprika
• 1 tsp ground cumin
• 1 tsp freshly ground black pepper
• 2 yellow onions, 2 lbs total
• 2 1/4 cups all purpose flour
• 1 tbsp kosher or sea salt
• 3/4 tsp ground cayenne pepper
• Canola or vegetable oil
• Ranch Dressing
• Ketchup
• Barbecue Sauce

To Make:

 1. In a large bowl, whisk the buttermilk, paprika, cumin and pepper.

2. Cut the onions crosswise into 1/2 inch thick slices. and separate them into rings. Add the onion rings to the buttermilk mixture and stir to coat. Let stand for 15 minutes, stirring occasionally.

3. Meanwhile in a large shallow bowl whisk the flour, salt and cayenne pepper.

4. Preheat the oven to 200°F.

5. Line a sheet pan with parchment paper.

6. Pour enough oil into a large, deep pot to come 1 inch up the side. Attach a deep=fry thermometer to the side of the pot. Heat the oil on the stove top over medium-high heat until the temperature registers 350°F - 375°F

7. Working in batches, remove some of the onion rings from the buttermilk mixture and dredge them in the flour mixture. If desired, dip the onion rings back into the buttermilk and dredge them a second time in the flour mixture.

8. Carefully add the onion rings to the hot oil and cook until they are golden, 2-4 minutes, turning once. Using tongs transfer the onion rings to the prepared sheet pan and keep warm in the oven. Repeat with the remaining onion rings and flour mixture,

9. Serve onion rings right away, with your choice of condiment.