Uncle Louie Burgers
- SERVINGS: 4
Bar Marmont, Los Angeles
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.
- 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.
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Congratulations to Mei Lin, winner of Top Chef Season 12.