Best. Burger. Ever. | Marcus Meacham

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Chef Marcus Meachum lets us in on his secrets to making what many contest is the best. burger. ever.

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INGREDIENTS

Quick special sauce:

1/4 cup each of mayo, yellow mustard, maple and ketchup
Zest and juice of one small orange and lime
¼ cup pickled jalapeño
A splash of sherry vinegar

Burgers:

2 lb ground boneless chuck
1 lb ground sirloin
½ lb ground bacon
1 tsp each onion powder, garlic powder, dried thyme
2 Tbsp dried shitake powder
¼ c Worcestershire sauce

Garnish:

American cheese
Butter pickles
Potato Rolls

RECIPE

In a bowl, combine all ingredients for sauce. Set aside until ready to assemble.

In a separate bowl, combine meat and then fold in spices, shitake powder and Worcestershire sauce. Divide into thin patties.

Cook patties over medium-high heat in a cast iron skillet or griddle top. Layer 2 patties with a slice of cheese between them.

Top with shaved onion and bread and butter pickles. Serve on a potato roll burger.
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18 COMMENTS

  1. 1:19

    Oh yea, definitely gonna need some brightness in my burger. Everytime i eat one i say to myself, "self, you could do with more brightness in this burger"

  2. That sauce is unnecessary and looks like a baby's diarrhea. The pickles are unnecessary and detract from any flavor the burger might have. Yellow mustard should never be in any sauce or be in contact with any meat. You used way too much chili powder which would overpower any flavor the burger might have. Using American cheese completely invalidates any cooking skills you might have as you tried to be overly original everywhere else and went to plain Mel's Diner fry cook with the American cheese…could you not even exercise a little creativity and use white American cheese?

  3. hahaha doesnt even use a real bun he uses shit bread rolls that will clearly fall apart cause of its quality YOU MY CHUBBY DUMB DUMB ARE NOT A CHEF

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