The “Ultimate” Cheeseburger

The "Ultimate" Cheeseburger
Yield
18burgers
Yield
18burgers
The "Ultimate" Cheeseburger
Yield
18burgers
Yield
18burgers
Ingredients
  • 4 1/2pounds beef sirloincut into 2-inch pieces
  • 2 1/4pounds beef brisketcut into 2-inch pieces
  • 2 1/4pounds beef chuckcut into 2-inch pieces
  • 18leaves green leaf lettucetrimmed to approximately 5-inches around
  • 36slices American cheese
  • 18each brioche bunssplit
  • 1tablespoons buttersoftened
  • 2large red onionssliced very thin
  • 9ounces mayonnaise
  • 4each tomatoessliced
  • a/n coarse salt
  • a/n black pepper
Yield:
Instructions
Grind the Meat:
  1. Place the meat in the freezer for 10 minutes and grind the meat with a 1/4-inch die.
  2. Refrigerate the meat until ready to portion.
Portion the Meat:
  1. Portion the meat into 18, 8-ounce patties about 5-in diameter.
  2. Place each patty on a 6-inch square piece of parchment and stacking them on a sheet pan.
  3. Hold refrigerated until ready to cook.
Cook the Burger:
  1. Season the meat with salt and pepper.
  2. Grill the burger to medium.
  3. Place two slices of American cheese on the burger and flash under the broiler to melt the cheese.
  4. Spread softened butter on each slice of the bun and toast in a pan or on the griddle.
Assemble
  1. Spread mayonnaise on both buns.
  2. Lay the burger on top of the bottom half of the bun, top with lettuce, tomato, and onion. Season with salt and pepper.
  3. Top with top bun and serve.