Mac Burger (meat & Cheese) Recipe
House steak grind, white cheddar cheese, triple cooked bacon, special sauce, sesame bun & fries
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Ingredients
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Burger Patties
Cheese & Bacon
Special Sauce & Toppings
Fries
Method
Burger Patties
- 1
Form patties
Divide the 1 lb house steak grind into two equal portions (~8 oz each). Gently form into loose patties about 4.5 inches in diameter and 3/4 inch thick. Do not overwork the meat. Make a shallow dimple in the center of each patty with your thumb to prevent dome rising during cooking.
- 2
Season
Just before cooking, season both sides of each patty evenly with the kosher salt and freshly ground black pepper.
- 3
Cook patties
Heat a heavy skillet or griddle over medium-high heat and add 1 tbs vegetable oil. When the oil is shimmering, place the patties on the hot surface. Cook for 3-4 minutes without moving to develop a crust. Flip once and immediately add a slice of white cheddar to each patty. Cook another 2-3 minutes for medium (adjust time for desired doneness). Remove from pan and tent with foil to rest 2-3 minutes.
Cheese & Bacon
- 4
Triple-cooked style bacon
Heat a medium skillet over medium heat and add 2 tbs neutral oil. Add the 6 thick-cut bacon slices in a single layer. Cook gently for 3-4 minutes per side until the fat renders and the edges crisp. For extra crispness (triple-cooked effect): after initial pan-cooking, transfer bacon to a wire rack on a baking sheet and place under a preheated 400°F (200°C) oven for 4-6 minutes until very crisp. Drain on paper towels and keep warm.
- 5
Special Sauce & Assembly
- 6
Make special sauce
In a small bowl combine 1/4 cup mayonnaise, 1 tbs ketchup, 1 tsp yellow mustard, 1 tsp dill pickle relish, 1/4 tsp sugar, 1/2 tsp apple cider vinegar, 1/8 tsp garlic powder and 1/8 tsp onion powder. Mix thoroughly and adjust to taste. Chill briefly if time allows.
- 7
- 8
Assemble burgers
Spread about 1 tbs of special sauce on the bottom bun. Add a small handful (about 1/4 cup) shredded iceberg lettuce, then place the cheesy patty on top. Lay 3 slices of triple-cooked bacon over the cheese. Add tomato slices. Spread a thin layer of sauce on the top bun and crown the burger. Serve immediately with fries on the side.
Fries
- 9
- 10
Dry and dust
Drain the soaked fries and pat completely dry with clean kitchen towels. Toss the dried fries with 1 tsp cornstarch until lightly coated — this helps achieve a crisp exterior.
- 11
First fry (blanch)
Heat vegetable oil in a heavy pot to 300°F (150°C). Fry the fries in batches for 3-4 minutes until pale and tender but not browned. Remove and drain on a rack or paper towels. Let cool 10 minutes.
- 12
Second fry (crisp)
Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2-3 minutes until golden brown and crisp. Drain on paper towels and immediately season with fine sea salt.