Griddle Burger with 18000 Island Dressing and Quick Pickles

Name: Griddle Burger with 18000 Island Dressing and Quick Pickles
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 4 slices white American cheese; 1 bay leaf; 1 Tbsp canola oil; 473 milliliters champagne vinegar; 1 teaspoon Dijon mustard; 1 English cucumber, cut into 1/8-inch slices; 1 Tbsp chopped fresh dill; 2 cloves garlic, lightly smashed; 0 teaspoons granulated garlic; 59 milliliters granulated sugar; 680 grams ground chuck; 4 servings Iceberg lettuce, for serving; 59 milliliters ketchup; 1 Tbsp kosher salt; 4 servings Kosher salt; 237 milliliters mayo; 2 Tbsps sliced pickled jalapenos; 4 sesame seed buns; 1 slice Tomato , for serving; 1 Tbsp yellow mustard seeds; 227 grams ground brisket

Griddle Burger with 18000 Island Dressing and Quick Pickles

Griddle Burger with 18000 Island Dressing and Quick Pickles requires roughly 45 minutes from start to finish. One portion of this dish contains approximately 40g of protein, 89g of fat, and a total of 1170 calories. This dairy free recipe serves 4. A mixture of american cheese, garlic, ground brisket, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as a main course.

Instructions

Add the vinegar, 1/2 cup water, sugar, mustard seeds, salt, garlic and bay leaf to a saucepan and bring to a simmer. Once the sugar has dissolved in the simmering liquid, add the cucumbers and dill to a heat-proof container and pour over the pickling liquid.

Ingredients you will need

Mustard Seeds

Cucumber

Bay Leaves

Vinegar

Garlic

Sugar

Water

Dill

Salt

Equipment you will use

Sauce Pan

Let sit for at least 10 minutes. Chop 2 tablespoons for the dressing, and reserve the rest for serving.

For the 18000 island dressing: In a food processor add the mayonnaise, ketchup, jalapenos, chopped quick pickles, Dijon, garlic and some salt. Puree, taste and adjust seasonings if necessary.

Ingredients you will need

Mayonnaise

Seasoning

Jalapeno Pepper

Ketchup

Pickles

Garlic

Salt

Equipment you will use

Food Processor

Heat a cast-iron skillet or large heavy griddle pan over medium-high heat.

Equipment you will use

Frying Pan

Combine the chuck and brisket and form into 4 balls with your hands.

Add the canola oil to the heated griddle.

Ingredients you will need

Canola Oil

Equipment you will use

Frying Pan

Place the burger balls on the griddle and sear for 1 to 2 minutes per side. Then, using a spatula, press the balls down, flattening them down as you spread them out. You want a thin, crusty burger and that's all about creating surface area, so press away.

Ingredients you will need

Spread

Equipment you will use

Frying Pan

Spatula

Let the burger get a nice char on one side, and then flip so they get nice and crusty brown, 4 to 5 minutes per side.

Butter and toast, or griddle, the sesame seed buns. Once toasted, add 1 to 2 slices cheese to each bottom bun.

Ingredients you will need

Sesame Seed Burger Bun

Butter

Cheese

Sandwich Bread

Roll

Equipment you will use

Frying Pan

Place the burger on the bottom bun with the cheese. Top the burger with some tomato slices, quick pickles and iceberg lettuce.

Ingredients you will need

Iceberg Lettuce

Tomato Slices

Pickles

Cheese

Roll

Spread some of the 18000 island dressing on the top bun and top the burger. Appreciate the old school classic.

Ingredients you will need

Spread

Roll

Equipment

Recommended wine: Merlot, Malbec, Zinfandel

Merlot, Malbec, and Zinfandel are my top picks for Burger. Merlot will be perfectly adequate for a classic burger with standard toppings. Bolder toppings call for bolder wines, such as a malbec or peppery zinfandel. The Miranda Lambert County Road Merlot Wine with a 4.4 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.

Miranda Lambert County Road Merlot Wine

Our most robust spirit is full of fruity flavor and powerful color yet smooth in texture and delivery. With its ripe berry essence the aroma lingers as long as the explosive finish. This dry velvety Merlot is endowed with just the right balance of power and finesse that make it an excellent companion to steak and pastas with full bodied red sauce and dark chocolate.