The Burger to Beat
The Best Cheeseburger Anywhere

Patrick Dinh
Executive Chef, Tuscarora Mill

Tuscarora Mill’s Patrick Dinh said he prefers to keep his cooking “straight up” rather than overly embellishing dishes. “This burger recipe has wonderful flavor, especially with Fiscalini Farms smoked cheddar that gives the burger the ‘punch’ that makes it irresistible,” he estimated. Don’t have a smoky grill handy? Dinh said a cast-iron skillet is an excellent surrogate.

Photography by James Kim

PREP TIME: 20 MIN. / COOK TIME: 10 MIN. / SERVES 4

INGREDIENTS
2 pounds 80/20 ground chuck
1 tablespoon Dijon mustard
1 tablespoon ketchup
2 teaspoons Worcestershire sauce
1 egg yolk
4 thin slices Fiscalini Farms or Grafton smoked cheddar
1 medium red onion, thinly sliced
3 tablespoons butter
4 sliced, ripe beefsteak tomatoes
Shredded lettuce
4 sesame seed buns or Kaiser rolls
Salt and pepper to taste
Canola oil for frying (if using a skillet)

PREPARATION
Mix the ground beef with the mustard, ketchup, Worcestershire sauce and egg yolk. Form the meat into 4, 8-ounce patties. Season with salt and pepper.

Saute the sliced onions in the butter over medium-high heat until tender, about 10 minutes. Set aside.

Outside: Preheat your grill to medium heat. Inside: Heat oil in skillet at medium-high heat to smoking point.

Sear each burger on one side for about 2 minutes, flip and repeat another 2 minutes, then cook to desired doneness. Melt smoked cheddar on burger while in skillet or just before removing from the grill.

Place burgers on buns, garnish with tomato and shredded lettuce. Serve with your favorite pickles and chips.

(June/July 2008)