2. Being careful not to overwork the meat, shape it into 6 patties, about 2 inches thick and 4 inches in diameter. Sprinkle each side of each patty with about one-fourth teaspoon of kosher salt and 4 to 6 grindings of freshly ground black pepper.
3. Place the burgers on the hot grill or in the hot cast-iron skillet. Sear them until they can be turned without sticking, then turn them. For rare, cook about 4 minutes, then flip and cook another 4 minutes (for medium-rare, 5 minutes on each side; for medium, 6 minutes).
4. As the burgers are cooking, toast the buns, cut side on grill or pan, for a minute or two. Just before the burgers are done cooking, garnish with a little good-quality sea salt, then top with cheese and let it melt. Have guests place lettuce, onion, tomato, bacon and avocado on the bottom half of their toasted bun. Place the burger on top, then the top of the bun. Serve ketchup, mayonnaise, mustard, pepperoncini and dill pickles with burgers.
Each serving (with 2 slices bacon, 1/6 an avocado and 1/2 ounce of cheese): 794 calories; 50 grams protein; 36 grams carbohydrates; 6 grams fiber; 50 grams fat; 17 grams saturated fat; 160 mg. cholesterol; 1,351 mg. sodium.
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Spicy chipotle mayonnaise
Total time: 10 minutes
Servings: Makes 1 heaping cup
Note: From Nancy Silverton's upcoming book, "Twist of the Wrist." Silverton purees a whole can of chipotle peppers in adobo and saves the rest for future use.
1 cup mayonnaise
2 tablespoons extra virgin
olive oil
2 tablespoons fresh lemon juice, plus more to taste
1 1/2 teaspoons pureed canned chipotle peppers in adobo
1/4 cup finely chopped fresh
cilantro leaves
4 large garlic cloves, grated or minced (about 1 heaping tablespoon)
1 teaspoon kosher salt, plus more to taste
1. Put the mayonnaise in a small bowl. Whisk in the olive oil and the lemon juice. Add the pureed chipotle, cilantro, half of the garlic and salt and stir to combine.
2. Taste, and add more garlic, lemon juice and/or salt to taste.
Each teaspoon: 38 calories; 0 protein; 0 carbohydrate; 0 fiber; 4 grams fat; 0 saturated fat; 3 mg. cholesterol; 50 mg. sodium.
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Garlic mayonnaise
Total time: 10 minutes
Servings: Makes 1 heaping cup
Note: From Nancy Silverton's upcoming book, "Twist of the Wrist."
1 cup mayonnaise
2 tablespoons extra virgin olive oil
