In case you didn’t know, Sept. 18 is National Cheeseburger Day.
1 pound beef sirloin
1/2 pound beef brisket
1/2 pound beef chuck
salt and pepper to taste
4 thick slices American cheese
4 Brioche buns
1 large beefsteak tomato
8 green leaf lettuce leaves
1 large white onion
Ask your butcher, or the meat department at the grocery store to grind alternating pieces of the sirloin,
brisket and beef chuck. If you want to do this yourself, cut meat into 1-inch pieces and grind alternating cuts of meat.
Add salt and pepper. Form meat into 1-inch thick patties, but do not overwork the meat.
Cook over medium high heat, for at least two minutes on each side, or meat will stick to grill. Grill for
another few minutes. If you like a medium rare burger, put cheese on burger while it’s rare plus, allowing a minute for the cheese to melt.
Lightly toast the insides of the bun on the grill, to give a crunchy base and top for the burger.
When building the burger, put the lettuce on the bottom of the burger first, to keep the juices from the meat
from soaking the bottom bun. Then pile on the burger, tomato and rings of onions, before topping with other condiments.