Executive Chef Katie Coss from Husk restaurant shared the recipe for their famous cheeseburger on the grill. (see recipe below) Husk restaurant is located at 37 Rutledge St., Nashville, TN 37210. Call 615-256-6565 or visit www.husknashville.com. For more information and 30% off select grills ahead of the 4th of July, visit www.lowes.com or your local Lowe’s store.
The Husk Cheeseburger
Ingredients
Special Sauce
· 1¾ cups mayonnaise, preferably Duke’s
· 1¼ cups yellow mustard
· 5 tablespoons ketchup
· ½ cup Bread-and-Butter Pickles, drained and cut into 1/8-inch dice
· ¼ cup pickled jalapeños, drained and cut into 1/8-inch dice
· Grated zest (use a Microplane) and juice of 1 lemon
· 1 tablespoon Husk Hot Sauce (or other hot sauce)
· Kosher salt and freshly ground black pepper to taste
· 2 tablespoons pepper vinegar, preferably Texas Pete brand
Cheeseburgers
· One 3-pound fresh boneless chuck roast
· 12 ounces fresh flank steak
· 3 ounces bacon, preferably Benton’s
· 3 tablespoons unsalted butter, at room temperature
· 10 hamburger buns, preferably potato rolls
· 1 cup shaved white onion
· 20 slices American cheese
· 50 Bread-and-Butter Pickles
Instructions
For the sauce:
1. Combine all of the ingredients in a large container and stir together to blend well. Cover, and refrigerate. (Tightly covered, the sauce will keep for up to 5 days in the refrigerator.)
For the cheeseburgers:
1. Grind the chuck, flank steak, and bacon through a meat grinder fitted with the large die into a bowl. Mix gently to combine. Then run half of the mixture through the small die. Mix the two together.
2. Portion the meat mixture into twenty 3-ounce patties, about ½ inch thick (each burger gets 2 patties). If not cooking right away, arrange on a baking sheet, cover tightly with plastic wrap, and refrigerate. (The patties can be refrigerated for up to 1 day. Remove from the refrigerator about 30 minutes before you’re ready to cook; it’s important that the patties are not ice-cold when they hit the hot pan.)
3. Generously butter the tops and bottoms of the buns. Toast on a griddle until nice and golden brown. Reserve.
4. Heat two 12-inch cast-iron skillets until as hot as possible. Divide the patties between the two hot pans. When the patties are nice and charred, about 2 minutes, flip them over and cook for 2 minutes more for medium. Place the onion slices on 10 of the patties. Place a slice of the cheese on all of the patties and allow it to melt, about 30 seconds. Stack the non-onion patties on top of the onion patties. Remove from the heat.
5. Smear both sides of the buns with special sauce. Place 5 pickles on the bottom half of each bun. Add the burger patties and top with the top halves of the buns. Serve at once.
