Ingredients: 1 to 2 tablespoons olive oil (to season grill or skillet), 2 pounds ground beef chuck, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 8 slices American cheese, 6 Burger buns, halved. 2 tablespoons unsalted butter, melted. 2 tablespoons mayonnaise, 2 tablespoons yellow mustard, 12 iceberg lettuce leaves, washed and dried. 4 1/2-inch-thick slices ripe tomato, 4 1/2-inch-thick slices yellow onion, 16 dill pickle chips, Ketchup, for serving. MAKE THE BURGERS: 1. Wipe down a grill or a well-seasoned flat griddle with the olive oil, or use a large nonstick sauté pan and pre-heat over a medium-high flame. 2. Form the ground beef into six burgers using BurgerMate. Season with the salt and pepper. Cook the burgers over medium-high heat until medium-rare: 4 minutes per side on the grill, 4 1/2 minutes per side in a skillet (see Note). 3. Place 1 slice of the American cheese on each burger to melt, about 1 minute. 4. Meanwhile, toast the burger buns, butter them generously, and smear each of them with about 1/2 tablespoon of mayonnaise and mustard. 5. To serve, place 2 of the burgers, one on top of the other, on the bottom half of each bun. Top each stack of 2 burgers with 2 of the lettuce leaves, a slice each of tomato and onion, and 4 of the pickle chips. Top with the other half of the bun, and serve at once with Tobacco Onion Rings and ketchup. Note: This cooking time will yield a medium-rare burger. For rare, cook 3 1/2 minutes on each side; for medium, cook about 4 1/2 minutes on each side. |
