-
1
Divide the meat into 4 equal portions (about 6 ounces each).
-
2
Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb.
-
3
Season both sides of each burger with salt and pepper.
-
4
Cook the burgers, using the oil and topping each one with 2 slices of cheese and a basting cover during the last minute of cooking.
-
5
(See Bobby's cheese melting tip)
-
6
Place the burgers on the bun bottoms and, if desired, top with tomato, lettuce, onion, and a dollop of horseradish mustard mayonnaise.
-
7
Pile on the potato chips, top with the bun tops, and serve immediately.
-
8
Horseradish Mustard Mayonnaise
-
9
You would typically find this sauce served alongside a thick cut of prime rib.
-
10
The blend of mellow mayonnaise, pungent horseradish, and sharp Dijon mustard complements steak so well that it is no surprise that it does the same for a beef burger.
-
11
A rich salmon burger would also take beautifully to the sauce.
-
12
For a touch of extra flavor and color, try adding a few tablespoons of chopped fresh herbs such as chives, dill, or tarragon.
-
13
Whisk together the mayonnaise, mustard, and horseradish in a small bowl and season with salt and pepper.
-
14
Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
-
15
The sauce can be prepared 1 day in advance and kept covered in the refrigerator.
-
16
Toasted Burger Buns
-
17
I think the taste and the texture of buns are best when lightly toasted.
-
18
To toast a bun on a grill, grill pan, or griddle, split the bun open, place it cut side down on the grill, and grill until light golden brown, about 10 seconds.
-
19
Alternatively, you can place the split bun halves cut side up on a baking sheet and cook them under a preheated broiler until light golden brown, about 30 seconds.
-
20
Keep a close eye on them and don't let them get too brown or else that texture will take on a life of its own and defeat the purpose of starting with a soft bun.
