Ultimate Summer Plt Burger Recipes

GZ'S UGLY BURGER

Steps:

• Place a small piece of plastic wrap inside of a 4-inch ring cutter. Place about 8 ounces of the ground beef onto the plastic and lightly press into the mold just to flatten a touch. Repeat with the remainder of the ground beef.
• In a cast-iron pan, heat the oil until it begins to smoke. Sprinkle the burger patties lightly with salt and pepper and place into the hot pan. Sear the burgers, about 4 minutes, on one side. Flip and top each with 2 slices of the cheese. For medium rare, cook another 4 minutes on the other side. Remove the burgers from the pan and rest the meat, 10 minutes.
• In the meantime, toast the buns; place them cut-side down in the hot pan until lightly golden brown. In a medium bowl, toss the lettuce leaves with the red wine vinegar, olive oil and some salt and pepper.
• To assemble, place a burger atop the bottom half of each bun, top with a lettuce leaf and slice of tomato. Spread each bun top with some Special Sauce, and then serve with a pickle spear.
• Combine the ketchup, mayonnaise, cornichons, horseradish and shallots together and season with some salt and pepper.

BURGER

Steps:

• Prepare a charcoal grill and position the rack 4 inches above medium-high heat, or heat a gas grill to medium-high heat. Lightly oil the grill.
• Form the beef into 6 patties, about 3 1/2 inches in diameter, and sprinkle on both sides with the salt and pepper. Grill the burgers, charring well on both sides, until almost but not quite as done as desired, 3 to 4 minutes per side for medium-rare. (Gas grills may require 1 to 2 minutes more total cooking.) Transfer the burgers to a rack to rest for 5 minutes. Top each burger with about 1/2 tablespoon of the butter and a sprinkling of the chopped parsley. Meanwhile, toast the English Muffins on the grill for 2 to 3 minutes.
• Reheat the burgers on the grill for about 1 minute. Serve them on the toasted English muffins, topped with the tomato slices.