Imperial Proper Cheeseburger

Here’s a classic recipe with so many possible variations it’s tricky to say what the “right” way is. From its humble beginnings between the 19th and 20th century as a convenient food item for a rapidly industrializing society that necessitated affordable food items that could be consumed outside the home, the hamburger has become an icon of “All-American” cuisine. With a variety of recipes for the patties to the various traditions and trimmings that have evolved since the basic lettuce, tomato, and onion including but not limited to bacon, avocado, a myriad of cheeses, truffles, and even gold leaf, there really is a style for everyone. Here’s how we like it

Ingredients:

  • 1 lb lean ground beef

  • 1 ¾ teaspoons Imperial Creole Seasoning

  • 4 hamburger buns

  • 1 ½ tablespoons of cooking oil or Ghee

  • 1 teaspoon coarse cracked pepper

  • Sliced cheese, we like aged cheddar

  • 3 Tablespoons of Mayo

  • 2 ½ Tablespoons of Sriracha or other hot sauce

  • A dab of yellow mustard

  • Your favorite Hamburger dressings- tomatoes, pickles, onion, lettuce +10 points for fried egg

     

Method:

  1. Make the Patties: Divide the meat into 4 equal parts. Using a burger press or your hands, shape the meat into patties. Season the patties liberally with 1 ½ tsp. Imperial Creole seasoning and cracked pepper making sure to get both sides. Avoid kneading the meat excessively. Kneading the meat can emulsify the fats and will make for a tougher texture. The goal should be to make the patty with the least amount of manipulation as possible. Set aside

  2. Make the Sauce: In a bowl mix the Mayo, Sriracha, 1/4 tsp of Imperial Creole and dab of mustard. Blend well and set aside

  3. Prep the Dressings: Slice your onion and tomato, chop your lettuce, and toast your buns

    1. Cook the Burgers: To grill or not to grill, Grilled burgers are great, but we love the crispy texture of a hot cast iron pan. Partner that with a cast iron bacon weight and you have a crispy, properly flat patty. Place the weight in your cast iron and warm on med high. Once both the pan and weight are hot, remove the weight and place the Ghee or cooking oil in the pan making sure that the pan and weight are coated well. Do not use butter or EVOO here, the temperatures are too hot. Place the patties in the pan with the weight on top to keep them flat. Cook 4-5 mins per side.

  4. Build your Burger: When done, remove the burgers and let them rest a minute on a paper towel to catch some of the grease. Place cheese on top. Next, spread the sauce on the buns and dress as you like with toppings. Enjoy!

     

Family Tricks:

  • Use leftover sauce for dipping fries or chips. If you are having fries with your burger, try dusting them with Imperial Creole seasoning to add some flavor.