Named for a line cook who added bacon, avocado and Russian dressing to the house burger, the Uncle Louie was once available only to staffers. Then a manager ordered a burger "Louie-style" in front of a few of the bar's regulars and word got out. By popular demand, it was added to the menu.
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace
1/4 cup plus 2 tablespoons ketchup
1/4 cup mayonnaise
1/4 cup finely chopped bread-and-butter pickles
2 teaspoons distilled white vinegar
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/4 teaspoon Old Bay Seasoning
Kosher salt and freshly ground black pepper
2 pounds ground chuck
4 hamburger buns, preferably brioche, split and toasted
Butter lettuce, sliced tomato, sliced cheddar cheese, crisp bacon and sliced avocado, for serving
In a medium bowl, mix the ketchup with the mayonnaise, pickles, vinegar, dry mustard, cayenne and Old Bay; season with salt and pepper. Refrigerate until ready to serve.
Light a grill or preheat a grill pan. In a large bowl, season the chuck with 2 teaspoons of kosher salt and 1/2 teaspoon of pepper. Gently mix the seasonings into the meat and shape into four 3/4-inch-thick patties. Grill the hamburgers over moderately high heat for about 4 minutes per side for medium-rare. Set the burgers on the buns, top with the ketchup sauce, lettuce, tomato, cheese, bacon and avocado and serve.