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Uncle Louie Burgers

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.

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  • Servings: 4

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  • 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


  1. 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.
  2. 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.
Contributed By Photo © Wendell T. Webber

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