Photo: Milk Bar Life
Christina Tosi and the crew at Milk Bar know something about partying. So we’re happy to take their advice on how to host a good backyard barbecue. Here, the MasterChef judge shares a recipe for a killer cheeseburger straight from ‘Milk Bar Life’s Cookout/Bonfire chapter, just in time for July 4th cookouts. Read on, and below, enjoy a just-released trailer for Tosi’s newest cookbook, Milk Bar Life.
MARKY’S BUTTER BURGERS
(Makes 4 burgers)
Brought to me (and you) by food stylist extraordinaire, baddest bass guitarist, and Kay & Ray’s potato chip enthusiast Mark “Marky” Ibold, this is my favorite burger. A Wisconsin classic that takes me back to my teenage obsession with Wendy’s burgers—crisp, juicy meat; soft, sweet bun; condiments galore—it’s also the burger I make indoors year-round when I want to pretend it’s nice enough outside to grill but it’s not.
Martin’s potato rolls are a must. If you’re cooking for your lady friends, go smaller, maybe halfsies. If cooking for burly types, go bigger and double, maybe triple, this recipe. The most important thing is that you get the double- stack of burger—so don’t skimp on the skyscraper effect. Have your condiments at the ready and your buns toasting while the meat is cooking. This is a good recipe to tackle with a friend, who can help keep things organized and dress the burgers while you’re womanning the griddle, or vice versa. Let your inner diner cook trump your outer food snob and get a nice crisp char on your burgers rather than attempting to cook them medium-rare.
1 pound ground beef
1 tablespoon kosher salt
2 teaspoons grapeseed or other neutral oil
4 Martin’s potato rolls, toasted
4 or more teaspoons mayonnaise, preferably Hellmann’s
4 romaine or other sturdy-leaf lettuce leaves, cut or torn into burger-sized pieces
1⁄2 medium yellow onion, sliced into rings
1 medium tomato, sliced
1⁄2 cup crinkle-cut pickles
4 tablespoons (1⁄2 stick) unsalted butter, at room temperature
8 slices American cheese
Prep the meat: Divide the meat into 8 even portions and gently flatten each one into an 1⁄8-inch-thick patty. Season generously with the salt.
Slick a griddle or cast-iron skillet with a film of oil and get it good and hot over medium-high heat, 2 to 3 minutes.
Meanwhile, prep the buns: Put the buns in the toaster, or griddle-toast them in the pan before and during cooking the meat. (Remember, a spouse, a friend, or anyone over eight or so can help with this.)
Once the buns are toasty, accessorize them on a plate or platter:
a. Spread 1 teaspoon mayonnaise, or more, on the bottom half of each bun.
b. Top with a few pieces of lettuce, a few onion rings, sliced tomatoes, and a smattering of pickles.
c. Smear 1 tablespoon of butter on the toasty underside of each bun top.
Add the patties to your now rip-roaringly hot griddle or pan, sear them on the first side until they’re nice and brown and crusty, 2 or 3 minutes. Flip and top each patty with a slice of cheese. As soon as the cheese has gone gooey, stack 2 patties at a time on top of one another and spatula-transfer from the pan to their throne of condiments on the waiting dressed buns. Top with the buttered bun tops. Repeat as needed, and EAT!
Get more info on ‘Milk Bar Life’ here.
Recipes reprinted from MILK BAR LIFE: Recipes and Stories Copyright © 2015 by Christina Tosi. Photos by Gabriele Stabile and Mark Ibold. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.