For the Love of the Stove

Where to start with this one.  I doubt I will ever buy pickles again.  These were so delicious that I made a batch and then the next day made another batch and combined them.  I was afraid I'd run out.  Next, the 18,000 thousand island dressing is out of this world.  It's going on all sorts of stuff.  Now, the burger....superb.  You hear stories about never, ever pressing patties once they are on the heat....thumb your burger, make a well, and don't smoosh - well smoosh away.  These burgers were delicious and super juicy, even the leftover patties the next day.  And, the beef was 87/13 because that is what Costco happened to have that day.  No 80/20 meat for these and they were perfect.  We were tempted to say the Bobby Flay burger that we tried two weeks ago was the best burger....well, it was, until we made these.  Way to go Jeff!   Serve them with his Butter-Garlic Oven Fries with Herbs and you'll be in heaven.

Griddle Burger with 18000 Island Dressing and Quick Pickles
Recipe courtesy Jeff Mauro, Food Network

Prep Time:                 20 min
Inactive Prep Time:     10 min 
Cook Time:                 15 min
Level:                         Easy
Serves:                      4 servings

Ingredients
Quick Pickles:
    2 cups champagne vinegar (I couldn't find this so I used Colavita Aged white wine vinegar)
    1/4 cup granulated sugar
    1 tablespoon yellow mustard seeds
    1 tablespoon kosher salt
    2 cloves garlic, lightly smashed
    1 bay leaf
    1 English cucumber, cut into 1/8-inch slices
    1 tablespoon chopped fresh dill

18000 Island Dressing:
    1 cup mayo
    1/4 cup ketchup
    2 tablespoons sliced pickled jalapenos
    1 teaspoon Dijon mustard
    1/4 teaspoon granulated garlic
    Kosher salt

Burgers:
    1 1/2 pounds ground chuck
    8 ounces ground brisket
    1 to 2 tablespoons canola oil
    4 sesame seed buns
    4 to 8 slices white American cheese
    Tomato slices, for serving
    Iceberg lettuce, for serving

Directions
1. For the quick pickles: Add the vinegar, 1/2 cup water, sugar, mustard seeds, salt, garlic and bay leaf to a saucepan and bring to a simmer. Once the sugar has dissolved in the simmering liquid, add the cucumbers and dill to a heat-proof container and pour over the pickling liquid. Let sit for at least 10 minutes. Chop 2 tablespoons for the dressing, and reserve the rest for serving.
2. For the 18000 island dressing: In a food processor add the mayonnaise, ketchup, jalapenos, chopped quick pickles, Dijon, garlic and some salt. Puree, taste and adjust seasonings if necessary.
3. For the burgers: Heat a cast-iron skillet or large heavy griddle pan over medium-high heat.
4. Combine the chuck and brisket and form into 4 balls with your hands.
5. Add the canola oil to the heated griddle. Place the burger balls on the griddle and sear for 1 to 2 minutes per side. Then, using a spatula, press the balls down, flattening them down as you spread them out. You want a thin, crusty burger and that's all about creating surface area, so press away. Let the burger get a nice char on one side, and then flip so they get nice and crusty brown, 4 to 5 minutes per side.
6. Butter and toast, or griddle, the sesame seed buns. Once toasted, add 1 to 2 slices cheese to each bottom bun. Place the burger on the bottom bun with the cheese. Top the burger with some tomato slices, quick pickles and iceberg lettuce. Spread some of the 18000 island dressing on the top bun and top the burger. Appreciate the old school classic.