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P&L Burger

Course Main Dish
Author Lake Murry

Ingredients

  • Burger Patties
  • 3 lbs brisket or Ground Beef
  • 3 tbsp canola oil
  • 1 lb Monterey Jack cheese or favorite cheese
  • Dill Pickle Mayo
  • Bacon Onion Jam

Instructions

  • Grind the 3lbs of brisket on a fine dye on a meat grinder. Form into 6.5oz patties, about 1" thick and season with kosher salt and fresh cracked pepper.
  • Sear in a cast iron pan on medium-high in a little canola oil for 4.5 minutes per side.
  • At the 3 minute mark on side two, top the patty with, first, 1 large tablespoon of bacon onion jam and, second, cheese.
  • Cover with a lid to let the cheese melt and the jam to warm.

Notes

To Plate
8 large hamburger buns
Optional;
1 head iceberg lettuce, shredded as fine as possible
1 dill pickle
For Atkins diets, substitute Romaine leaves for buns.
Toast buns with butter in a non-stick pan. Spoon 1 large tbsp of dill pickle mayo on both sides of the bun. Add the shredded iceberg to the bottom bun, and then burger with melted jam and cheese. Garnish with dill pickle. Place the bun on top, crush, and enjoy.