Double-Decker Animal Style

By cserumga

Ingredients

• 1/2 cup sour cream
• 1/4 cup ketchup
• 2 tablespoons dill pickle relish
• 1 tablespoon white wine vinegar
• 1 teaspoon superfine sugar
• Salt and pepper
• 2 tablespoons EVOO
• 2 large onions, chopped
• Salt and pepper
• 1/2 cup beef stock or consomme
• 2 pounds ground beef
• 1/4 cup worcestershire sauce
• 4 cloves garlic, finely chopped
• A handful flat-leaf parsley, finely chopped
• Coarse salt and coarse pepper
• EVOO, for drizzling
• 1/2 cup dijon or grainy dijon mustard
• 8 slices swiss or comte
• 4 brioche or other hamburger buns, split
• Sliced bread-and-butter pickles, sliced tomatoes and chopped lettuce, for serving

Details

Servings 4
Adapted from rachaelraymag.com

Preparation

Step 1

1. Mix the first 5 ingredients. Season with salt and pepper.

2. In a skillet, heat the EVOO over medium heat. Add the onions and season with salt and pepper. Cook until browned, about 15 minutes. Stir in the stock (or consomme) and cook until tender, 10 to 15 minutes.

3. Combine the beef, worcestershire, garlic and parsley; season with coarse salt and pepper. Form into 8 thin patties and drizzle with EVOO. Top each patty with 1 tbsp. mustard. Preheat a large griddle pan over medium-high heat. Add the patties mustard side up and cook for 4 minutes. Flip and cook for 2 more minutes. Top with the cheese to melt in the last minute of cooking.

4. Stack 2 patties with some onions between them on each bun bottom. Top with the pickles, tomatoes, lettuce, special sauce and bun tops.