by thirschfeld
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my 191 recipes »
A&M's Testing Notes:
Expand Collapsethirschfeld's Notes:
Expand1 cup mayonnaise Ask a question about this ingredient
1/8 cup ketchup Ask a question about this ingredient
1 tablespoon prepared horseradish Ask a question about this ingredient
1 1/2 teaspoon worcestershire sauce Ask a question about this ingredient
1/2 teaspoon kosher salt Ask a question about this ingredient
1/4 teaspoon black pepper Ask a question about this ingredient
1 hard boiled egg, shelled and minced Ask a question about this ingredient
1/4 cup chopped bread and butter pickles Ask a question about this ingredient
1 1/2 pound ground beef, preferably chuck Ask a question about this ingredient
1 tablespoon lemon juice Ask a question about this ingredient
1 tablespoon worcestershire sauce Ask a question about this ingredient
1 teaspoon kosher salt Ask a question about this ingredient
fresh ground black pepper Ask a question about this ingredient
4 good quality soft white hamburger buns Ask a question about this ingredient
1 large onion, cut into half inch slices, you should get four. Ask a question about this ingredient
2 tablespoons bacon grease Ask a question about this ingredient
a plate of extra toppings: iceberg lettuce, shredded, American cheese, tomato, and pickles of all sorts Ask a question about this ingredient
Pre heat the oven to 350 degrees. Place the ground chuck, worcestershire, lemon juice and salt into a bowl. Mix until well combined. Divide into four equal sized patties that are about a 1/2 to 3/4 inch thick. Then season the up side with lots of black pepper.
Ask a question about this stepPlace a 12 inch cast iron skillet over medium heat. Add the bacon grease and the four slices of onion. Season the onions with salt and pepper. Saute the onions until they are soft and caramelized on each side. When they have browned place them on a sheet tray.
Ask a question about this stepTurn the heat to high and gently place the burgers into the pan, black pepper side down. Season they tops with more black pepper. Sear them until good and cararmelized on each side. Remove to the sheet tray with the onions to let them rest. After 10 minutes slide the tray into the oven and reheat the burgers to your desired temperature. I prefer medium rare to medium.
Ask a question about this stepButter the insides of each bun. Wipe out the skillet and then toast each bun. Assemble the burgers with the onion, Thousand Island dressing and serve.
Ask a question about this stepFor the Thousand Island dressing:
Ask a question about this stepCombine all the ingredients into a mixing bowl and mix until combined.
Ask a question about this stepOne comment -- it matters what kind of horseradish you use to make the pickle sauce. I put in a tablespoon of Beaver Extra Hot Horseradish, and the sauce just tastes of horseradish. I wish I had followed my cooking instinct which said: put in a little horseradish at a time and taste...
Love your dressing!
As a kid it was always my favorite. I don't eat it much now but I made extra and have been eating it on iceberg wedges all week. I think I need to add it back into the rotation.
Hmmm, you mix some lemon juice into the patty mixture, I love lemon with anything and use a tablespoon in my beef stew, never thought to use in my ground beef patties...love that!
Acids work to enhance flavor. I have a veal stew that has lemon juice added to it at the beginning and end.
I had a cookout with my family last night and we used your recipe. These bad boys are the truth. (I can also vouch that I found bacon, sliced avocados, and red onions are all pretty delish on these burgers.)
"ahhh bacon", in my best Homer Simpson voice.
Classic is the perfect name for this burger.
thanks
This is what it's all about. Perfect.
Thanks lastnightsdinner.
A real classic hamburger!! Love your version of "secret sauce" aka thousand isl. dressing, too.
Thanks, can't wait to see your entry because they are always delicious.
I probably won't enter anything..."Woody" does it the same way I do with the Ohana burger...make a pocket and then shove in some butter and blue cheese and grill to order. This is going to be a tough one...there are so many great burger recipes...I love yours because it is so simple and just perfect...not a lot of "what else is in the refrigerator" ingredients. And, as always , your picture tell the story!
This is almost exactly how we made burgers when I was growing up. (Except I don't like hard boiled eggs in my thousand island dressing...just me).
I sometimes leave out the eggs, too, you know you are the one eating it. I always have to laugh when I see hard boiled eggs with Russian dressing.
I want one! Love the photo, the classic burger shot, cast iron skillet and all...
Thanks Lizthechef, aren't you on vacation?
Bakc from vacation but passed on the swordfish theme - and my burgers can't compete here - thumbs up!
Thanks mrslarkin. I am thinking the Roquefort burger looks tasty as well
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
LOVED IT! made in france with comté, cornichons, and la moutarde de dijon...........simply wonderful!