Cheeseburger with chips topcook.tomathouse.com
Ingredients:
Hamburger
- 700 g of ground beef shoulder, neck, flank steak, or ground turkey
- 4 potato buns, cut in half, fry if desired
- 1.5 tbsp. l. canola oil
- 8 slices of cheese, 0.6 cm thick.
- 4 slices of oxheart tomato (optional)
- 4 leaves of romaine lettuce (optional)
- 4 slices red onion (optional)
- Mayonnaise with mustard and horseradish, recipe below
- 4 handfuls of potato chips
Mayonnaise with mustard and horseradish
- 1/4 cup mayonnaise
- 2 tbsp mustard
- 2 tbsp. grated horseradish, squeezed
Preparation:
- Divide the meat into 4 equal portions, each weighing approximately 170 grams. Form each portion into a patty approximately 2 cm thick and make a wide indentation in the center with your thumb. Season both sides with salt and pepper.
- Heat oil in a skillet or on a grill pan over high heat until shimmering. Fry the patties until golden brown and lightly charred on one side—about 3 minutes for beef and 5 minutes for turkey. Flip.
Fry the beef patties on the other side until golden brown and lightly charred - 4 minutes for medium rare (3 minutes if topped with cheese) or to your desired doneness.
Grill the turkey patties on the other side for about 5 minutes. During the last minute of cooking, top the patties with cheese, if using, and close the grill lid or cover with foil to melt the cheese.
- Place the patties on the bottom half of the buns and, if desired, top with tomato, lettuce, red onion, and a dollop of mayonnaise and mustard. Top with chips, cover with half a bun, and serve immediately.
Mayonnaise with mustard and horseradishIn a small bowl, combine the mayonnaise, mustard, and horseradish, season with salt and pepper. For a more distinctive flavor, add dill, chives, and tarragon. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The sauce can be made up to 1 day in advance and stored, covered, in the refrigerator.
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