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Cheese Burger Recipe

Name: The Alchemist New York Streets CHEESE BURGER Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb ground beef (80/20); 1 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 1 tbs vegetable oil (for griddle); 4 each American cheese slices; 0.5 cup yellow onion, thinly sliced; 8 each dill pickle slices; 2 each burger buns (soft split-top or brioche); 0.25 cup mayonnaise; 2 tbs ketchup; 1 tsp yellow mustard; 1 tbs dill pickle relish; 0.5 tsp Worcestershire sauce; 0.25 tsp paprika; 0.25 tsp garlic powder; 0.125 tsp salt; 2 each russet potatoes (for house fries) or mixed salad greens; 2 cups vegetable oil (for frying); 1 tsp salt (for fries); 4 cups mixed salad greens; 2 tbs vinaigrette

Inspired by The Alchemist New York Street

Time35m

Serves2

Smashed beef patty, American cheese, onions, dill pickle, house burger sauce. Served with house fries or salad.

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Ingredients

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Burger

1 lb ground beef (80/20)

1 tsp kosher salt

1/2 tsp Black pepper, freshly ground

1 tbs vegetable oil (for griddle)

4 each American cheese slices

1/2 cup yellow onion, thinly sliced

8 each dill pickle slices

2 each burger buns (soft split-top or brioche)

House Burger Sauce

1/4 cup Mayonnaise

2 tbs Ketchup

1 tsp yellow mustard

1 tbs dill pickle relish

1/2 tsp Original Worcestershire Sauce

1/4 tsp Watkins paprika

1/4 tsp Watkins garlic powder

1/8 tsp Celtic sea salt

Optional sides

2 each russet potatoes (for house fries) or mixed salad greens

2 cups vegetable oil (for frying)

1 tsp salt (for fries)

4 cups mixed salad greens

2 tbs vinaigrette

Method

House Burger Sauce

In a small bowl, whisk together mayonnaise, ketchup, yellow mustard, dill pickle relish, Worcestershire sauce, paprika, garlic powder, and salt until smooth. Taste and adjust seasoning. Refrigerate at least 15 minutes to let flavors meld.

Burger

Prepare beef

Divide the 1 lb ground beef into four 4-oz loose balls. Do not overwork the meat. Lightly season the top of each ball with a sprinkle of kosher salt and a little black pepper.

Preheat cooking surface

Heat a cast-iron griddle or heavy skillet over high heat until very hot (about 4–6 minutes). Add 1 tablespoon vegetable oil and spread to coat.

Smash and cook

Place two balls on the hot griddle (do not overcrowd). Using a sturdy spatula or a burger press lined with parchment, press each ball firmly and quickly to a thin patty (about 1/4" thick). Season the exposed top with a light pinch of salt. Cook without moving for 2–3 minutes until edges brown and juices bubble up.

Flip and cheese

Flip the patties and immediately place 1 slice of American cheese on each. Cook another 30–45 seconds until cheese melts and patties are cooked through (thin smash patties cook quickly). Remove to a plate and keep warm. Repeat with remaining two balls.

Toast buns and assemble

Slice buns and toast cut sides on the griddle until golden, about 30–45 seconds. Spread about 1 tablespoon house burger sauce on the bottom bun, place the hot smashed patty with melted cheese, top with thinly sliced onions (about 2 tablespoons), 4 dill pickle slices, and a drizzle of additional sauce if desired. Cap with top bun. Repeat for second burger.

Optional sides

House fries (if chosen)

Peel (optional) and cut russet potatoes into 1/4–1/2" sticks. Rinse in cold water and pat dry. Heat 2 cups vegetable oil in a heavy pot to 350°F (175°C). Fry potatoes in batches until golden and crisp, 3–5 minutes per batch. Drain on paper towels and season with 1 tsp salt. Serve alongside burgers.

Simple salad (if chosen)

Toss mixed salad greens with 2 tablespoons vinaigrette. Plate alongside burger as an alternative to fries.