Smoked Muenster Burger Recipe

Heat a small, heavy-bottomed pot or deep skillet with 1/2"–1" of vegetable oil over medium-high heat until it reaches 350°F (175°C) or a pinch of flour sizzles when dropped in.

Toss the thinly sliced shallots with the flour, cornstarch and 1/2 tsp salt until evenly coated; shake off excess.

Working in batches, fry the shallots for 1–2 minutes, stirring gently, until golden brown and crisp. Use a slotted spoon to transfer to a paper-towel-lined plate and immediately season with remaining 1/2 tsp salt. Let cool — they will crisp further.

In a small bowl combine mayonnaise, ketchup, horseradish, Dijon, sweet relish, apple cider vinegar, smoked paprika, Worcestershire, salt and pepper. Whisk until smooth and taste; adjust seasoning. Refrigerate while you prepare the burgers. Makes about 1/2 cup.

Form the beef into two even patties about 4–5 oz each and roughly 3/4" thick. Make a shallow indentation in the center of each patty with your thumb (helps them cook flat).

Season both sides of the patties with kosher salt and freshly ground black pepper; brush or rub with 1 tsp vegetable oil and a light drizzle of Worcestershire sauce.

Preheat a cast-iron skillet, griddle or grill over medium-high heat until smoking-hot. Place patties on the hot surface and cook without moving for 3–4 minutes to develop a crust.

Flip the patties and cook 2–3 minutes more for medium (adjust time for desired doneness). During the last 1 minute of cooking, place the smoked muenster slices on each patty, loosely cover the pan with a lid or foil to help cheese melt.

Remove patties to a plate and let rest 2 minutes.

While patties cook, butter the cut sides of the buns. Toast buns in a skillet or on the grill, buttered side down, until golden and crisp, about 1–2 minutes.

Spread 1–2 tbsp Russian dressing on the bottom bun. Add a lettuce leaf and a tomato slice.

Place the muenster-topped burger on the dressed bun. Scatter a generous handful (about 1/4 cup) of fried shallots on top of the cheese so they sit between cheese and top bun.

Add pickles if using, spread a little more Russian dressing on the top bun, and close the burger. Serve immediately.