yields
4 servings
2 pounds ground beef,
Salt and pepper,
8 slices American cheese
4 buns, preferably homemade
8 tablespoons signature sauce (recipe follows)
16-20 slices pickled white onion (recipe follows)
¾ cup sauerkraut, puréed
2 large white onions, julienned
1 cup apple cider vinegar
½ cup water
½ cup light brown sugar, packed
1 teaspoon salt
1 teaspoon whole fennel seeds, toasted
Ingredients
Signature Sauce
Pickled White Onions
steps
- Form ground beef into 8 equal-size balls. Put between 2 pieces of parchment paper or wax paper. Using a small saucepan or pot, flatten burgers by pressing down, forming ¼-inch patties. Season with salt and pepper.
- Allow 2 large skillets (preferably cast iron) or a griddle to get very hot. Place burgers in pans and cook for 2−3 minutes on each side. These will be medium to medium well and should have a caramelized crust.
- Top each patty with a slice of American cheese and remove from pans or griddle.
- Prepare buns with 1 tablespoon signature sauce on top and bottom of each bun. Place 4−5 pickled onions on the bottom bun. After removing burgers from the pans, stack 2 burgers together and place on bottom bun. Finish with top bun and serve immediately.
Signature Sauce
- Mix all ingredients evenly.
Pickled White Onions
- Place onions in a heatproof bowl. Combine all ingredients except onions in a pot and bring to a boil.
- Remove from heat and pour liquid over onions. Allow to cool. Refrigerate.
Date Published: 07.25.15
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- from Chef Craig Deihl of Cypress and Artisan Meat Share in Charleston, South Carolina
