The Best Hamburger Ever

Notice the lump...that is the relish heating up inside 

I love making hamburgers and most importantly I love EATING hamburgers. I've tried making them many different ways but the one my mom taught me has to be the most delish. She learned this technique from when she used to work at the plaza broiler in Seattle. 

 I wish you could hear the sizzle from the hot pan

I have a few must haves when it comes to the best burger. The meat should be at least 1/2 inch thick. Unless you want it to be a double burger and I do highly recommend that but, then the meat should only be 1/4 inch think. The patty also should be a little larger in diameter than the bun because when it cooks it shrinks quite bit and then you get a bunch of people looking at you like..."where's the beef." Make sure you salt and pepper and don't be stingy. I like cooking mine on a cast iron skillet because it gives the perfect temperature and caramelizing on each side. I usually cook them for about 4 minutes on high on each side. You can do less if you want it more rare in the middle. Make sure your pan is piping hot before you start or one side will not caramelize as well. 

Don't be forget this step

One very important ingredient for this perfect hamburger is a big dollop of relish in the center. Once you flip the burger place the relish in the middle and then your cheese over the top. You can use cheddar or American but just don't be stingy. I like cheddar because it gives it that extra tang. Let the cheese melt over the top sealing the relish on to the burger. 

Butter the bun and don't over toast

While they are cooking toast your brioche roll in the broiler for about 2 minutes. The brioche roll is another factor in making the perfect hamburger. It holds up well. It has the right texture and thickness along with adding just a hint of sweetness. Once you eat a burger on a brioche roll it is hard to have it on any other bun. Just ask my mother. Now everyone is a little different when it comes to what they like on there burger but this is how you should assemble for it to be perfect. 1st Little bit of may on the bun with ketchup and mustard. 2nd My mother insists you place shredded lettuce on the bottom, tomato slices and thinly sliced onion. Then place the hamburger on top. The combination of all this and the relish oozing out warm is pure heaven.

As you can see I went against my mom and put my stuff on the top. They both make the best hamburger ever. Try it for dinner or lunch and let me know what you think.