Hamburger by Au Cheval
★★★★☆
Ingredients
- Beef
- 1 1/2 pounds 85/15 ground beef (680 g)
- 1 1/2 Tbsp kosher salt (22.2 ml)
- 1 1/2 Tbsp black pepper (22.2 ml)
- 1 1/2 Tbsp garlic powder (22.2 ml)
- Beef tallow, as needed
- Mayonnaise
- 2 large egg yolks
- 1/4 cup neutral oil (such as canola or grapeseed) (59.1 ml)
- 1 Tbsp Dijon mustard (14.8 ml)
- 1 tsp lemon juice (4.9 ml)
- 1 tsp white wine vinegar (4.9 ml)
- Pinch of salt
- Burger Assembly
- Sliced American cheese
- Thick-cut black pepper bacon
- Finely diced red onion
- Finely chopped fresh chives
- Finely chopped dill pickles
- 3 fresh eggs
- Burger buns
Instructions
- Make the mayonnaise: In a bowl, combine all mayonnaise ingredients. Blend with an immersion blender until thickened. Add a splash of water if too thick. Refrigerate.
- Prepare the grill: Heat a grill to high heat (about 450°F) for direct cooking.
- Form the patties: Gently form ground beef into 6-8 balls (about 1/4 pound each).
- Cook the burgers: Heat a cast iron skillet or plancha on the grill until very hot (about 450°F). Place a beef ball on the skillet and immediately smash flat with a spatula. Season with salt, pepper, and garlic powder. Cook 1-1.5 minutes per side. Top with American cheese in the last 30 seconds.
- Cook the bacon: Add bacon slices to the hot skillet and cook until crisp. Remove and keep warm.
- Fry the eggs: Add a little beef tallow to the skillet, if needed. Heat until shimmering. Crack eggs into the skillet and fry sunny-side up.
- Assemble the burgers: Toast burger buns until lightly browned. Spread mayonnaise on both halves of each bun. On the bottom bun, stack two smashed patties with cheese, bacon, pickles, diced onion, a fried egg, and chopped chives. Close with the top bun.
Wine Pairing: Bold Red (Zinfandel, Malbec) — A rich, smoky burger needs a bold red with good tannins.