BURGER - THE SCHLOW

By akselden

Ingredients

• Lemon and Horseradish Mayo:
• 1 lb. beef chuck
• 10 oz. brisket
• 10 oz. hangar steak
• 4 T. extra virgin olive oil
• 4 tsp. Kosher salt
• 4 thick slices of good-quality cheddar cheese
• 4 hamburger buns
• 1/2 C. mayonnaise
• 4 tsp. prepared white horseradish
• Juice of 1 lemon
• Crispy onions:
• 2 large white onions, sliced thinly
• 2 1/2 C. canola oil

Preparation

Step 1

1. Trim gristle from all the meat, cut into 1" cubes and chill well. Process through the fine (1/8") plate of a well-chilled grinder.

2. In a large bowl, gently mix ground meat with olive oil, salt and plenty of black pepper, and form into four 9 oz patties just slightly wider in diameter than buns. Refrigerate until ready to use, no more than 1 hour.

3. Meanwhile, combine onions and oil in medium, heavy-bottomed saucepan, bring to a boil, reduce heat to medium low and simmer for 12-15 minutes, until the onions are deep golden brown. Remove onions and let drain and cool in a single layer on paper towels.

4. For the mayonnaise, combine mayo, horseradish and lemon juice in a bowl and season with black pepper.

5. If using charcoal, prepare a fire on one side of the grill. If using gas, turn burners to high. Cook burgers on heated grill for 3 minutes per side, them move them away from the coals or to the top rack of your barbecue. If using gas, turn off then cover each patty with a slice of cheese, close lid and cook for an additional 4 minutes or until medium rare.

6. To assemble: Toast buns on grill if desired and put a burger on each. Spread plenty of horseradish mayo on each patty; it should drip down the sides. Slather it on the bun too. Carefully mound one quarter of the crispy onions on each patty, cover and serve.