"The Iseman" Hamburger
- ½ cup mayonnaise (preferably Hellmann's or Best Foods)
- ⅓ cup ketchup (preferably Heinz)
- 2 tablespoons sweet relish
- 1 tablespoon finely chopped cornichons
- 1 tablespoon finely chopped red onion
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon hot sauce (preferably Tabasco)
- Kosher salt and freshly ground black pepper
- Butter lettuce
- 4 Brioche Buns
- American cheese slices
Mix mayonnaise, ketchup, relish, cornichons, onion, Worcestershire sauce, garlic powder, onion powder, and hot sauce in a small bowl; season sauce with salt and pepper.
TOPPINGS (optional): American cheese. Raw onions diced (like McDonalds), Lettuce, Secret Sauce, Ketchup (Heinz) and yellow mustard (French’s)
Crispy maple bacon is a decadent treat you can throw on as a bonus!
The secret to my burger is to focus on cooking an awesome burger and then putting everything else on after (i.e., the secret sauce).
First, handle the meat as little as possible… it only serves to dry out the meat. Keep the meat cold until your form the patties, then grill quickly.
Make your patties and place an indentation to prevent shrinkage and deformation as it cooks, use a big jar lid to get your patties into a uniform shape and size.
Season the patty with salt and fresh ground pepper immediately before placing on the grill. I season AFTER I make the patties and only on the outside because salt starts to change the meat.
Grill at a medium high heat, on a cast-iron skillet. I find this keeps the juices on the burger and helps caramelize the outside.
Flip after about 3 minutes and put the cheese on (American)… cook about another 3 minutes.
Toast the bun slap the burger on, lettuce and special sauce and CHOW DOWN.
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