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Los Angeles-style burgertopcook.tomathouse.comPreparation:Bobby's Perfect CutletForm 180 grams of ground chuck (20% fat) into a smooth patty no more than 2 cm thick (do not knead the patty too much). Make an indentation in the center of the patty with your thumb to prevent it from puffing up. The indentation will rise during frying. Heat a cast-iron grill pan or outdoor grill over high heat. Brush the patty with sunflower oil, season with salt and pepper. Fry on both sides until golden brown and lightly charred from the ribs of the grill pan, about 7 minutes or until medium-rare. Do not press down on the patty with a spatula! Top it with a piece of cheese one minute before it's done. CheeseYour choice: Monterey Jack - A California favorite or cheddar. Avocado relishAvocado is one of Bobby's favorite ingredients. He combines two sliced Haas avocados with 1/2 a small diced onion, 1 minced jalapeño, the juice of 1 lime, 3 tablespoons chopped cilantro, salt, and pepper. WatercressL.A. doesn't cook with iceberg lettuce, so Bobby tops his burger with this peppery watercress. TomatoOne thick, juicy slice replaces ketchup. Ingredients: |