Griddle Burger with 18000 Island Dressing and Quick Pickles
- Quick Pickles:
- 2 cups champagne vinegar
- 1/4 cup granulated sugar
- 1 tablespoon yellow mustard seeds
- 1 tablespoon kosher salt
- 2 cloves garlic, lightly smashed
- 1 bay leaf
- 1 English cucumber, cut into 1/8-inch slices
- 1 tablespoon chopped fresh dill
- 18000 Island Dressing:
- 1 cup mayo
- 1/4 cup ketchup
- 2 tablespoons sliced pickled jalapenos
- 1 teaspoon Dijon mustard
- 1/4 teaspoon granulated garlic
- Kosher salt
- 1 1/2 pounds ground chuck
- 8 ounces ground brisket
- 1 to 2 tablespoons canola oil
- 4 sesame seed buns
- 4 to 8 slices white American cheese
- Tomato slices, for serving
- Iceberg lettuce, for serving
For the quick pickles: Add the vinegar, 1/2 cup water, sugar, mustard seeds, salt, garlic and bay leaf to a saucepan and bring to a simmer. Once the sugar has dissolved in the simmering liquid, add the cucumbers and dill to a heat-proof container and pour over the pickling liquid. Let sit for at least 10 minutes. Chop 2 tablespoons for the dressing, and reserve the rest for serving.
For the burgers: Heat a cast-iron skillet or large heavy griddle pan over medium-high heat.
Combine the chuck and brisket and form into 4 balls with your hands.
Add the canola oil to the heated griddle. Place the burger balls on the griddle and sear for 1 to 2 minutes per side. Then, using a spatula, press the balls down, flattening them down as you spread them out. You want a thin, crusty burger and that's all about creating surface area, so press away. Let the burger get a nice char on one side, and then flip so they get nice and crusty brown, 4 to 5 minutes per side.
Butter and toast, or griddle, the sesame seed buns. Once toasted, add 1 to 2 slices cheese to each bottom bun. Place the burger on the bottom bun with the cheese. Top the burger with some tomato slices, quick pickles and iceberg lettuce. Spread some of the 18000 island dressing on the top bun and top the burger. Appreciate the old school classic.
Recipe courtesy of Jeff Mauro
Recipe courtesy of Scott Conant