M&b Cheeseburger Recipe

Form and season patties

Divide the 1 lb ground beef into two equal portions (about 8 oz each). Gently form each portion into a loose patty roughly 4-5 inches in diameter and about 3/4 inch thick, taking care not to overwork the meat. Press a shallow dimple in the center of each patty with your thumb to prevent doming. Season both sides of each patty with 3/8 tsp kosher salt and 1/4 tsp black pepper (divide the total seasoning evenly between the two patties).

Cook patties

Heat a large skillet or cast-iron pan over medium-high heat until very hot (about 3–4 minutes). Add 1 tbs neutral oil and swirl to coat. Place the patties in the pan and cook undisturbed for 3–4 minutes until a deep brown crust forms on the bottom. Flip the patties and cook the second side 2–3 minutes for medium (adjust time ±1 minute for desired doneness). If using a lid briefly after flipping, steam the tops slightly for faster melt later. Remove patties to a plate and tent loosely with foil while you prepare cheese and buns.

Prepare cheese blend

Place the shredded white and yellow cheddar in a medium heatproof bowl and set aside. Measure milk, butter, lecithin (or mustard), and salt.

Melt into a smooth sliceable cheese

In a small saucepan over low heat, warm the milk and butter until the butter melts and the liquid is just steaming (do not boil). Remove from heat and whisk in the lecithin (or mustard) and salt. Gradually add the shredded cheeses to the warm milk mixture, stirring continuously until the cheese is fully melted and smooth (this may take 2–4 minutes). If the mixture is grainy, return to very low heat and stir gently; do not overheat. Once smooth, spread the melted cheese onto a shallow container or parchment-lined tray to about 1/8–1/4 inch thickness and chill in the refrigerator for 20–30 minutes to firm slightly, or use immediately as a pourable cheese for melting on the patties.

Assemble cheese on burgers

If the cheese has chilled and firmed, cut or peel into slices that will fit your patties. If using pourable warm cheese, spoon a generous tablespoon (or more to cover) onto each patty in the pan during the last 30–45 seconds of cooking and cover to help it spread and melt. If using chilled slices, place a slice over each hot patty and cover for 30–45 seconds until melted.

Make dressing

In a small bowl combine 1/2 cup mayonnaise, 2 tbs ketchup, 2 tbs sweet pickle relish, 1 tsp minced shallot, 1 tsp apple cider vinegar, 1/2 tsp Worcestershire sauce, 1/4 tsp hot sauce (optional), 1/8 tsp salt, and 1/8 tsp black pepper. Whisk until smooth and taste; adjust sweetness or acidity with more relish or vinegar to preference. Refrigerate until ready to use.

Prepare buns and vegetables

Split the brioche buns and lightly butter the cut sides with the softened butter. Toast the buns in a clean skillet or under a broiler until golden brown, about 1–2 minutes. While buns toast, wash and dry lettuce leaves, slice tomato into 1/3-inch slices, and separate onion rings.

Assemble the M&B Cheeseburger

On the bottom bun spread 1 to 2 tablespoons of 1000 Island dressing. Place a lettuce leaf on the dressing, then set the hot cheesed patty on top. Add 2 tomato slices and 2–3 onion rings. Spoon an additional 1 tablespoon of 1000 Island on the top bun (optional). Close with the top bun and serve immediately. Repeat for the second burger.