We are hardcore hamburger enthusiasts, and to be honest, we have a hard time finding a better burger than what we make at the house. In general, recipes for hamburgers are a little silly, since it really just comes down to ingredients and technique.
- 1 lb. 90/10 grass-fed ground beef (yes it matters)
- Salt and pepper (more than you think)
- 6 to 9 dashes Worcestershire sauce
- 1/2 poblano pepper, diced
- 1 jalapeno pepper, diced
- 1 red fresno pepper, diced
- 1/3 cup mayonnaise
- 1 jalapeno, sliced (optional)
- 4 to 8 oz. white sharp cheddar cheese, sliced
- 3 whole wheat kaiser rolls
- Butter, enough to spread on rolls.
- Sliced vine-ripened tomato
- Mixed baby greens (spinach, frisee, arugula, red leaf lettuce, bibb lettuce)
- Mix diced peppers and mayonnaise. Put in fridge to get happy.
- Heat large flame-proof skillet to med-high heat. Divide beef into three equal portions and pat into thin patties. Slap down in the pan, salt-and-pepper side down. Preheat broiler.
- Vigorously salt and pepper top side. Hit each patty with 2 to 3 dashes of Worcestershire. Cover and cook for 3 to 5 minutes.
- Meanwhile, butter rolls. Toast under broiler, about 20 seconds or so.
- Flip burgers, cover, and cook for another two minutes or so. Uncover burgers and continue to cook.
- Top burgers with sliced jalapenos, if desired. Also top with sliced cheese. Slide pan under broiler until cheese melts a bit, about 15 seconds.
- Spread spicy mayo on both sides of roll. Top with spring mix and tomato.
We serve with roasted potatoes (house recipe – to follow). But it’s always good with French fries or sweet potato fries.