Ultimate Burgers

 

  Prep / Total: 45 minutes  ...............Makes 8 servings
3 ................pounds ground brisket or chuck
Kosher salt and freshly ground black pepper freshly ground black pepper
8 ..............hamburger buns, split
8 ..............thin slices Swiss cheese SautAced Mushrooms

 1......... In a large bowl, lightly season ground meat with salt and pepper if you like (optional) and mix in gently with your hands. To shape the burgers, take about 1/8 of meat and form it into a meatball; then flatten it a between your hands until it's about 1/2 in. thick. Turn the patty on your palm while firming up its edges with the thumb and forefingers of your other hand (your goal is to get rid of a crumbly edge). Repeat with remaining meat. Let burgers rest at least 30 minutes in the refrigerator.
2............. Prepare a gas or charcoal grill for high heat (450° to 550°; you can hold your hand 5 in. above grate level only 2 to 4 seconds). Wipe grate with oiled paper towels.
3............. Sprinkle burgers with salt and pepper (especially if you chose not to season the meat in Step 1). Grill burgers 4 to 6 minutes, turning once, for rare*, topping with cheese during the final minute or two.
4. ............Transfer burgers to a plate. Clean grate with oiled paper towels. Toast buns on grill 1 minute and serve with burgers.
TIP:
***For a medium to well-done burger, cook over medium-high

1 .   Buy the right meat. Brisket has the perfect mix of lean and fat to make a juicy burger. For uniform texture, ask your butcher to grind it twice for you.
2 .   Don't overwork it. You really don't even need to add salt and pepper to the meat; all the action is in the toppings. Also, let the patties rest before cooking. Otherwise they'll be chewy.
3.     Start with a clean cooking grate. Dirt makes food taste bad and makes it stick.
4 .     Cook it hot. Heat the grill to between 450° and 550°. Cold burgers on a cold grill are going to stick every time.
5 .     Create a nonstick cooking surface. When the cooking grate is hot, wipe it quickly and carefully with an oiled square of several folded paper towels.
***Heat (about 450°) for 10 minutes total; cut to check doneness.***
 
             **Caramelized  Onions **

2 ..........tablespoons unsalted butter
2 .........tablespoons olive oil $
2 ........large onions, halved and cut into 1/2-in.-thick slices
1 ........teaspoon kosher salt
1/2 .....teaspoon freshly ground black pepper

Preparation

In a large frying pan over medium heat, melt butter with oil. Add onions. Sprinkle with salt and pepper and cook over low heat, stirring occasionally, until well caramelized, 15 to 20 minutes.

             **Herbed Horseradish Mayonnaise**

1/2 ...........cup mayonnaise
1 to 2 .......tbsp. prepared horseradish
2 .............tablespoons minced flat-leaf parsley, basil, or chives
1 ............tablespoon extra-virgin olive oil
           **A squeeze of fresh lemon juice**
           **Kosher salt**
           **Freshly ground black pepper**
           
In a small serving bowl, stir together mayonnaise, horseradish, herbs, oil, lemon juice, and salt and pepper to taste.
    Tomatoes with Sea Salt and Chives
2 ...................large tomatoes, cut into at least 8 slices
About ..........2 tbsp. extra-virgin olive oil
About ..........1/4 tsp. sea salt
1 ..................tablespoon chopped chives
              **Preparation**
Arrange tomato slices on a platter and drizzle with oil. Sprinkle with salt and chives.