Meesh Burger with Cucumber Slaw
American Classics
I LOVE burgers. My favorite burger in DC is definitely from Shake Shack. Everything is perfect. When I can't make it out, I make my own and I use this recipe every time. It's simple but heavenly and you must pay attention to your toppings! What takes it over the top for me is the crunch from the salt & vinegar chips that I add as the final topping. Share your favorite toppings in the comments below!
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Meesh Burger with Cucumber Slaw
Cost: $20
Feeds: Two burger lovers with leftover cucumber slaw
What You Need:
Burger
1/2 lb Ground beef, 80/20 is preferred
2 Tbsp Yellow mustard
2 Tbsp Worcestershire sauce
1 Tbsp Sriracha
Kosher salt
Pepper
Potato hamburger rolls
Toppings
Pepper jack cheese
Fresh jalapeno slices
Dill pickles
Avocado
Ketchup
Yellow mustard
Salt & Vinegar chips
Lettuce
Tomato
Slaw
1 Cucumber, peeled and cut into half moons*
1/2 Small yellow onion, sliced into half moons*
Pickled Red Onions to taste, chopped
2 Tbsp Cilantro, chopped
1/2 tsp Mint, chopped
1/4 cup Greek yogurt
1/2 tsp Sugar (I use Sugar in the Raw)
1 Tbsp Apple cider vinegar
1/2 Lemon, juiced
2 Tbsp Kosher salt
2 Tbsp Pepper
What to do with it:
Cucumber slaw
Combine sugar and apple cider vinegar together in a small dish until sugar is dissolved. Mix all of the ingredients together in a bowl and let chill in the fridge until ready to serve.
Burger
Mix ground beef, mustard, Worcestershire and sriracha together in a bowl. Be sure not to over mix, just gently mix until combined. Over mixing causes the burgers to be tough. Form two 1/4 lb patties with your hands -- these are big burgers but I say go big or go home. Press a hole/dimple into the middle of each burger with your thumb** and let rest until the meat is room temperature.
Heat a griddle to medium high heat on your stove. You can also use a grill if you have one. Add a generous sprinkle of kosher salt and pepper to the top of the burger. Make sure you only add the salt and pepper to the burger just before you cook it -- this keeps the burgers from drying out since salt draws out moisture. Once the griddle is hot, place the burgers seasoned side down on the griddle. Let cook for six minutes. Add salt and pepper to the exposed side of the burgers and flip. Let the burgers cook for six more minutes on this side.
After six minutes, add the pepper jack cheese to each burger. Place one ice cube on the griddle and cover the burgers with a glass or metal bowl. Let the burgers steam under the bowl for three minutes, or until the cheese is melted.
While the cheese is melting add buns cut-side down to the griddle to toast.
Remove the burgers from the griddle and let rest for three to five minutes.
Assemble! I assemble mine like this:
- Bottom bun
- Burger
- Mustard
- Jalapeno slices
- Dill pickles
- Avocado (with salt and pepper)
- Salt & Vinegar chips
- Lettuce
- Ketchup OR Fresh tomato with salt and pepper
- Top bun
Press the top bun down so that all the toppings smush together and you can fit the burger in your mouth. INDULGE!
*Hangry District Tip: To cut into half moons, cut the onion or cucumber from root to tip in half. Then slice each half in the direction of where the equator wouldbe (the opposite way of the first cut) into half moon shapes.
**Hangry District Tip: Pressing a dent into your burgers will ensure they are cooked evenly. The dent puffs itself back up during the cooking process. It will also help you to resist the urge to press the burger down with a spatula. Please do not smash the burger! All the fatty deliciousness will escape! These burgers will be a perfect medium.
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