Double Delicious Burger
by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
- 2 pounds Certified Piedmontese 85% lean ground beef, portioned into 8 (4-ounce) patties, smashed very thin
- 4 sesame seed buns
- 8 slices colby jack cheese
- 1 sweet onion, thinly sliced, dredged in flour, and fried in oil
- 2 cups thinly shredded iceberg lettuce
- 2 tomatoes, thinly sliced
- 1 cup Thousand Island dressing
- 1 cup spicy pickles
- Salt and freshly cracked black pepper to taste
Heat a griddle to high. Season burgers with salt and pepper and sear each patty very quickly on each side; top each patty with a slice of cheese. Toast the buns. Coat the top and bottom buns liberally with Thousand Island dressing. Stack on 2 patties and top each patty with lettuce, tomato, pickles, and lots of crispy fried onions.