Double Cheeseburgers, Los Angeles-Style

• Meat

  • 2 lbs Ground chuck

• Produce

  • 4 Butter lettuce, leaves
  • 4 thin slices Red onion
  • 4 thin slices Tomato

• Condiments

  • 1/3 cup Mayonnaise

• Baking & Spices

  • 1 Kosher salt
  • 1 Pepper, freshly ground
  • 1 tbsp Sesame seeds, Toasted
  • 4 Shiso or sesame

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 4 Brioche hamburger buns

• Dairy

  • 4 tbsp Butter, unsalted
  • 8 slices Cheddar cheese

Found on foodandwine.com

Description

Ingredients

• 1/3 cup mayonnaise
• 1 tablespoon toasted sesame seeds
• 4 tablespoons unsalted butter, at room temperature
• 4 brioche hamburger buns, split
• 2 pounds ground chuck, shaped into eight 1/4-inch-thick patties
• Kosher salt
• Freshly ground pepper
• 2 tablespoons olive oil
• 8 slices of cheddar cheese
• 4 butter lettuce leaves
• 4 shiso or sesame (perilla) leaves
• 4 thin slices of tomato
• 4 thin slices of red onion

Directions

• In a small bowl, mix the mayonnaise with the sesame seeds. Heat a large nonstick griddle or 2 nonstick skillets over moderate heat. Butter the cut sides of the hamburger buns and toast them on the griddle until golden, 4 to 5 minutes. Transfer to a platter. Season the patties with salt and pepper. Brush the griddle with the olive oil, add the patties and cook over high heat for 2 minutes. Flip the patties and cook for 2 minutes longer, then top each one with a slice of cheddar cheese. Cook just until the cheese is melted, about 1 minute. Stack 2 burgers on each bun. Top with the lettuce, shiso leaves, tomato and onion. Spread the top halves of the buns with the sesame mayo, close the burgers and serve.