A National Treasure: The Classic American Burger

Is there really a better burger than the classic American? Sure, you can build a burger that’s a skyscraper of bacon, avocado, jalapenos, and god knows what else, but does it actually beat the simple beauty of a good, straightforward burger? Sometimes it’s best to leave well enough alone.

The key is in the meat: ground chuck, maybe mixed with a little sirloin, but keep it 80% lean. Handle it with care—no squeezing or overworking it. Form three patties per pound. Then it’s onto a hot grill or skillet, just a sprinkle of salt, and about four minutes per side for that perfect medium-rare. Salt, pepper, and that’s about it. Maybe add a slice of cheddar to melt just right, and a potato roll that’s been lightly toasted. Throw in a ripe tomato slice, red onion, some crisp lettuce, and maybe a few pickles—just don’t stack it too high. This isn’t supposed to be a circus act; it’s a burger. Serve it up with an ice-cold beer, and enjoy simplicity done right.

A Classic Burger Sauce?(Double or triple recipe as needed)

2 T mayonnaise

1 T ketchup

? t sweet pickle relish

1/2 t sugar

? t white wine vinegar

? t black pepper

Whisk ingredients together in a small bowl.

Recipe by?Phyllis Kirigin?<<…>>

Photography by Bill Brady