Sobre esta receta

El clásico definitivo del patio trasero — jugosas y sazonadas perfectamente carnes de res cubiertas con queso americano derretido, lechuga crujiente, tomate maduro y encurtidos ácidos, todo anidado en un bollo de brioche tostado. Esta receta sin complicaciones e infalible entrega una hamburguesa con queso de calidad de cafetería directamente en casa, cada single vez.

Instrucciones

1. 1

   In a small mixing bowl, whisk together the mayonnaise, ketchup, yellow mustard, dill pickle brine, and onion powder until smooth. Taste and adjust seasoning. Cover and refrigerate until ready to use.

2. 2

   Place the ground beef in a large mixing bowl. Add the Worcestershire sauce, garlic powder, kosher salt, and black pepper. Using your hands, gently mix until just combined — do not overwork the meat or the patties will become dense and tough.

3. 3

   Divide the mixture into 4 equal portions (about 6 oz each). Gently shape each into a round patty about 4 inches wide and 3/4 inch thick. Use your thumb to press a shallow dimple in the center of each patty — this prevents the burger from puffing up as it cooks.

4. 4

   Heat a large cast iron skillet over ^[medium-high heat] until very hot, about 2 minutes. Add the canola oil and swirl to coat. Place the patties in the skillet without crowding (cook in batches if needed). Do not press down on the patties.

5. 5

   Cook the patties undisturbed for 3–4 minutes until a deep brown crust forms on the bottom. Flip once and cook for another 2–3 minutes for %[medium doneness]. In the last 1 minute of cooking, lay a slice of American cheese on each patty and cover the skillet with a lid to melt the cheese perfectly.

6. 6

   Transfer the cooked patties to a plate and let them rest for 2 minutes while you toast the buns.

7. 7

   Wipe out the skillet and return it to ^[medium heat]. Lightly butter the cut sides of each bun and place them cut-side down in the skillet. Toast for 1–2 minutes until golden and lightly crisp. Watch closely so they don't burn.

8. 8

   Spread the burger sauce generously on both the top and bottom brioche burger buns. Layer the bottom bun with green leaf lettuce, then the cheeseburger patty. Top with beefsteak tomato, red onion rings (if using), and dill pickle chips. Cap with the top bun and serve immediately.