What you need:
- 1 1/2 lb. ground chuck (80/20)
- Salt and pepper
- 1 1/2 Tbsp. canola oil (I used EVOO)
- 8 slices American cheese
- 4 potato hamburger buns
- 4 tomato slices (subbed with ketchup)
- 4 leaves romaine lettuce (subbed with spinach)
- 4 slices red onion (our grocery store had none, so no onion)
- Potato chips
- Horseradish Mustard Mayonnaise (made with 1/4 cup mayo, 2 Tbsp. Dijon, 2 Tbsp. drained horseradish, and salt and pepper - I made mine with 1/2 cup mayo and 1/4 cup Horseradish mustard)
Directions:
- If you make the mayo, mix ingredients 30 minute prior to making the burgers and refrigerate.
- Separate ground chuck into 4 patties. Indent the center with your thumb. Season with salt and pepper. Cook burgers in oil without pressing them down and only flipping once. Top with cheese in last few minutes of cooking.
- Serve on toasted potato buns topped with tomato/ketchup, lettuce/spinach, onion, potato chips, and mayonnaise.
Recipe from Bobby Flay