oil or butter
|The Secret Sauce|
4 hamburger buns
16 oz. ground chuck, 80% lean
16 slices American cheese, sliced, whole milk (I used Boar's Head from the grocery deli)
4 lettuce leaves
16 pickle slices
5 Tbsp. + 1 tsp. mayo
2 Tbsp. dill pickles, minced
2 tsp. yellow mustard
|Carmelizing the onions, beginning stages|
Preheat oven to 400 F.
|Burgers with mustard, cooking|
Lay your hamburger buns, open, on an ungreased cookie sheet, and toast for 2 minutes.
To make the sauce: Mix all ingredients together in a small bowl, then set aside.
Split your ground chuck into 8 equal 2 oz. pieces, and flatten. Cook in a tiny bit of oil on one side, while adding a large dollop of yellow mustard to the uncooked side. Flip when ready, then cook until cooked through, or however you like your burgers cooked.
Lay a single slice of cheese on each meat patty right before the meat is done cooking, so the cheese is melty.
To assemble: Spread a good amount of the sauce on the bottom bun. Add 4 pickle slices on top of the sauce. Add the lettuce leaf. Then layer one patty with cheese. Spread a tablespoon or two of the onions on top. Then add another patty with cheese. Top with the top bun. Enjoy this ooey gooey goodness. One of the best burgers I've ever had.
|Ooey Gooey Goodness|