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The Schlow Burger
with Cheddar, Crispy Onions
and Horseradish Sauce
Makes 2 "Fat Boy" Burgers
Ingredients
*18 ounces ground beef (Ask the butcher for 80 percent lean. Do not change this part, please!)
*1 ounce (2 tablespoons) extra-virgin olive oil
*Salt and pepper
*4 tablespoons mayonnaise
*2 teaspoons prepared white horseradish
*Juice of half a lemon
*2 thick slices good quality Vermont or English cheddar cheese
*2 hamburger buns, split in half (buy the best ones you can get; I like the brioche buns)
*Crispy Onions
*Freshly ground pepper
Instructions
1Combine the ground beef with the olive oil, salt and plenty of black pepper.
2Divide the meat into two 9-ounce patties and refrigerate until the grill is ready. (Don't do this more than an hour in advance.)
3Combine mayonnaise, horseradish and lemon juice in a mixing bowl and season with black pepper. (You can do this ahead of time and store it in the fridge.)
4Heat the grill to high.
5Take the hamburgers out of the refrigerator 5 to 7 minutes before you are ready to grill them.
6Place the burgers on the preheated grill and cook 1 1/2 minutes (for rare). Give the burgers a quarter-turn to "mark" them and cook 1 1/2 more minutes.
7Flip the burgers over and cook 1 1/2 minutes. Rotate a quarter-turn to "mark" and cook 1 1/2 minutes more.
8Transfer the burgers to the grill's top shelf or to a cooler section of the grill and cover each one with a slice of cheese. Turn the grill off and shut the lid.
9After 4 minutes, open the lid. The cheese will be melted and the burgers cooked rare to medium-rare. Toast the buns, if desired, and place a burger on each.
10Spread plenty of the horseradish sauce on each burger; it should drip down the sides. Top with Crispy Onions and season with freshly ground black pepper.
11Slather more sauce on the other half of the bun and place it on top of the burger.
12Grab a cold beer or iced tea and get ready to make a mess. This is not a dainty meal!
Notes
  • The sauce can be made up to three days ahead; the onions can be prepared early on the day they will be served.
    • Source
    Chef/Owner Michael Schlow, Radius, Via Matta and Great Bay Restaurants, Boston, MA