-
1
You'll need a sharp knife, a sturdy metal burger turner and 2 large, heavy skillets (well-seasoned cast iron works very well; Teflon will not work.)
-
2
Preheat the first skillet over medium-high heat.
-
3
The second skillet should be preheated to be slightly less hot.
-
4
Smear the inside of the second skillet with a thin coat of butter.
-
5
When the first skillet is hot enough to instantly sizzle a small test piece of burger, place the 4 patties inside.
-
6
Set the buns, crust side up, in the second skillet.
-
7
Wait 30 seconds or so, then turn the patties and press them down so they spread a bit and stick to the skillet surface.
-
8
Wait 2 minutes, then remove the lower halves of the buns and coat the toasted surface with mayonnaise.
-
9
Add 2 slices of tomato and then cover tomato with sliced lettuce.
-
10
Set aside.
-
11
When the patties are almost done to your taste, turn them a second time, let them cook a few more seconds until you think they're just right, then remove from the pan.
-
12
You're through cooking.
-
13
Next step is to assemble the whole thing.
-
14
Place 1 beef patty on top the dressed lower half of the hamburger bun.
-
15
Then stack in this order: 1 slice of ham, 1 slice of cheese, a second slice of ham, a second beef patty, and finally the top half of the hamburger bun.
-
16
In a few seconds, the heat from the hamburger patties should melt the cheese and weld the entire assembly into 1/2 pound of heaven on a bun.
-
17
Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
-
18
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
