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Bachelor's Burger with Blue Cheese Mayo

Bachelor's Burger with Blue Cheese Mayo

"In an era when McDonald's Ray Kroc was shrinking the hamburger into something you could squeeze with your weak hand into a golf ball–sized lump of grease and starch, [James] Beard convinced us that American food is something ineluctably large, hewn from ingredients as pristine as virgin forest."
—John Birdsall, "America, Your Food Is So Gay"

Bachelor's Burger:
1/4 pound ground beef brisket
1 teaspoon Worcestershire sauce
1/2 teaspoon rosemary, finely chopped
Pinch cumin and cinnamon
Salt and pepper, to taste
Grape seed oil (or any other high-temp vegetable oil), for searing
1 brioche bun, sliced in half
Handful arugula, optional

Blue Cheese Mayo:
1/4 cup mayo
1 ounce blue cheese at room temperature
1/2 teaspoon rosemary, finely chopped
Freshly cracked black pepper

Gently mix together the ground beef, Worcestershire, rosemary, cumin, cinnamon, salt, and pepper until just combined (I use my hands). Form into a single patty, about the size of your burger bun, making sure to press a shallow indentation in the center so it stays flat when you sear it. Brush the prepared patty with some oil and plop onto a hot griddle or small frying pan, cooking 4 minutes on the first side and 3 on the second.

While the burger is cooking, combine all the blue cheese mayo ingredients and keep in a jar to enjoy throughout the week.

To assemble the burger, lay the bottom bun with a healthy pile of arugula, then the hot brisket patty (which will wilt the arugula), followed by the top bun, which should be smeared generously with the prepared blue cheese mayo.

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