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Restaurants›Harry's American Bar & Grill›Malone’s Classic Cheddar Burger* Recipe

Malone’s Classic Cheddar Burger* Recipe

Name: Harry's American Bar & Grills Malone’s Classic Cheddar Burger* Recipe
Cook time: 30 min
Total time: 30 min
Yield: 1 servings
Cuisine: American
Ingredients: 8 oz ground beef (80/20 blend); 0.5 tsp salt; 0.25 tsp black pepper; 1 tbs vegetable oil (for griddle or grill); 1 oz sharp cheddar cheese, sliced; 2 pieces bacon strips (thick-cut); 1 piece brioche bun; 1 tbs unsalted butter (softened, for toasting); 1 leaf leaf lettuce (butter or romaine leaf); 2 slices tomato, ripe; 3 rings red onion; 3 slices burger pickles (optional); 1 tbs mayonnaise; 0.5 tsp yellow mustard; 0.5 tsp ketchup; 1 cups French fries (frozen or fresh); 1 cup side salad (mixed greens)

Inspired by Harry's American Bar & Grill

Time30m

Serves1

8 oz chargrilled burger, bacon, cheddar, lettuce, tomato, red onion, butter-toasted brioche bun; choice of classic side

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Ingredients

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Burger

8 oz ground beef (80/20 blend)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1 tbs vegetable oil (for griddle or grill)

1 oz sharp cheddar cheese, sliced

Toppings

2 pieces bacon strips (thick-cut)

1 piece brioche bun

1 tbs unsalted butter (softened, for toasting)

1 leaf leaf lettuce (butter or romaine leaf)

2 slices tomato, ripe

3 rings red onion

3 slices burger pickles (optional)

Condiments

1 tbs Mayonnaise

1/2 tsp yellow mustard

1/2 tsp Ketchup

Optional Classic Side (choose one)

1 cups French fries (frozen or fresh)

1 cup side salad (mixed greens)

Method

Burger

Form patty

Divide the ground beef into an 8 oz portion and gently form into a loose patty about 3/4 inch thick and slightly wider than the bun. Do not overwork the meat. Make a shallow dimple in the center with your thumb to help it cook evenly.

Season

Season both sides of the patty with the salt and black pepper immediately before cooking.

Chargrill

Preheat a cast-iron skillet or grill to medium-high (about 400°F / 200°C). Lightly oil the cooking surface with the vegetable oil. Place the patty on the hot surface and cook undisturbed for 3–4 minutes to develop a crust. Flip the patty and cook 2–3 minutes for medium (adjust timing for desired doneness).

Melt cheese

During the last 1 minute of cooking, place the slice of sharp cheddar on top of the patty and cover the skillet (or close the grill lid) to melt the cheese.

Toppings

Cook bacon

While the burger cooks, cook the two bacon strips in a separate skillet over medium heat until crisp, about 6–8 minutes, turning occasionally. Transfer to paper towels to drain.

Toast bun

Split the brioche bun. Butter the cut sides with the softened butter. On a skillet or griddle over medium heat, toast the cut sides buttered-side down until golden brown, about 1–2 minutes.

Prepare vegetables

Rinse and dry the lettuce leaf. Slice the tomato into two 1/4-inch slices (or use the prepared two slices). Peel and separate three red onion rings. If using pickles, have three slices ready.

Assemble burger

Spread the mayonnaise on the bottom brioche half. Place the lettuce leaf on the mayo, then set the cheddar-topped patty on the lettuce. Top the patty with the two bacon strips, tomato slices, and red onion rings. Spread mustard and ketchup on the top brioche half (or add to taste) and close the burger. Optional: secure with a toothpick.

Condiments

Adjust the condiment amounts to taste. If serving multiple burgers, multiply quantities. The listed amounts are for one sandwich; combine mayonnaise, mustard and ketchup and spread as directed in the assembly step.

Optional Classic Side

French fries (if chosen)

If using frozen fries, bake or fry according to package instructions (typically 425°F oven for 18–22 minutes, flipping halfway). For fresh fries, cut potatoes into sticks, soak 30 minutes, pat dry, toss with a little oil and salt, and bake or fry until golden.

Side salad (if chosen)

Toss mixed greens with a light vinaigrette (olive oil, vinegar, salt, pepper) and serve alongside the burger.