Questions? Feedback? powered by Olark live chat software

Husk Burger - (Free Recipe below)

$0.01
(No reviews yet) Write a Review
SKU:
Huskburg - Recipes
Weight:
1.00 LBS
Shipping:
Calculated at Checkout
Become a burger master with Sean Brock's recipe, which combines chuck roast, flank steak and bacon for unbelievable flavor.
 
Servings: 10 cheeseburgers

Ingredients

Special Sauce
1 3/4 cups mayonnaise, preferably Duke's
1 1/4 cups yellow mustard
5 tablespoons ketchup
1/2 cup Bread-and-Butter pickles, drained and cut into 1/8-inch dice
1/4 cup pickled jalapeños, drained and cut into 1/8-inch dice
grated zest (use a Microplane) and juice of 1 lemon
1 tablespoon Husk hot sauce
Kosher salt and freshly ground black pepper to taste
2 tablespoons pepper vinegar, preferably Texas Pete brand
Cheeseburgers
1 (3-pound) fresh boneless chuck roast
12 ounces fresh flank steak
3 ounces bacon, preferably Benton's
3 tablespoons unsalted butter, at room temperature
10 burger buns, preferably potato rolls
1 cup white onion, shaved
20 slices American cheese
50 Bread-and-Butter pickles
Directions: 

For the sauce:

  1. Combine all of the ingredients in a large container and stir together to blend well.
  2. Cover and refrigerate. (Tightly covered, the sauce will keep for up to 5 days in the refrigerator.)

For the cheeseburgers:

  1. Grind the chuck, flank steak and bacon through a meat grinder fitted with the large die into a bowl.
  2. Mix gently to combine.
  3. Then run half of the mixture through the small die. Mix the two together.
  4. Portion the meat mixture into twenty 3-ounce patties, about 1/2-inch thick (each burger gets 2 patties).
  5. If not cooking right away, arrange on a baking sheet, cover tightly with plastic wrap and refrigerate. (The patties can be refrigerated for up to 1 day. Remove from the refrigerator about 30 minutes before you’re ready to cook; it’s important that the patties are not ice-cold when they hit the hot pan.)
  6. Generously butter the tops and bottoms of the buns.
  7. Toast on a griddle until nice and golden brown. Reserve.
  8. Heat two 12-inch cast-iron skillets until as hot as possible.
  9. Divide the patties between the two hot pans.
  10. When the patties are nice and charred, about 2 minutes, flip them over and cook for 2 minutes more for medium.
  11. Place the onion slices on 10 of the patties.
  12. Place a slice of the cheese on all of the patties and allow it to melt, about 30 seconds.
  13. Stack the non-onion patties on top of the onion patties. Remove from the heat.
  14. Smear both sides of the buns with special sauce.
  15. Place 5 pickles on the bottom half of each bun. Add the burger patties and top with the top halves of the buns. Serve at once.