The hamburger is one of the most classic American foods, and during summer a gourmet burger becomes the Great American indulgence. The number of ways to dress your burger are endless: cheddar cheese, raw onion, bacon, relish. Heck, some folks even put avocado on theirs. Some put all the aforementioned accoutrements atop their burger, too! But what about the bread? A brioche is quintessential, but award-winning chef Geoffrey Zakarian thinks outside the traditional bun.
The former Harry & David brand ambassador likes to envelop his burgers with English muffins. And not just any English muffins – Wolferman's English muffins. It turns out our relationship with him was kismet. Wolferman's English muffins have been his go-to burger buns for over 35 years (!), having used them in one of his early restaurants, at 44 at the Royalton Hotel in New York City way back in 1987. “I didn't know who Wolferman's was. I just knew it was the best!" Zakarian exclaims. And he's been using them ever since.
Zakarian's English muffin gourmet burger is made in a cast-iron skillet, and topped with a secret sauce. Don't worry, we'll tell you what's in it. And while you're at it, why not use grass-fed burgers, too. Keep scrolling to learn to grill your burger to perfection.
SERVINGS
- For the secret sauce
- 2 tablespoons barbecue sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons prepared horseradish (drained)
- 2 tablespoons ketchup
- 2 tablespoons mayonnaise
- Freshly ground black pepper
- For the burgers
- 6 grass-fed beef patties (or 2¼ pounds ground beef chuck, medium grind)
- Kosher salt
- Freshly ground black pepper
- Canola oil (for the pan)
- 6 Wolferman's English Muffins (split, toasted, and lightly buttered)
- 1 large ripe beefsteak tomato (cut into 6 slices)
- Bibb lettuce (optional)
To make the secret sauce: In a small bowl, stir together the BBQ sauce, mustard, horseradish, ketchup, and mayonnaise. Season with pepper and then cover and chill until ready to use.
To make the burgers: Season the outsides liberally with salt and pepper. If using ground meat, gently form the chuck into 6 patties, about 1 inch thick.
Set a cast-iron skillet over medium-high heat and let heat for 1 minute. Add a drizzle of oil. As soon as the oil begins to smoke, add the burgers. Let cook undisturbed until well charred, 3-4 minutes. Flip and char the other sides, about 7 minutes total for medium-rare burgers.
To serve: Place the burgers on the English muffin bottoms and top each with some of the sauce and a tomato slice. Add the muffin tops and serve immediately.
AUTHOR
Jason Stahl is an Emmy Award winner who has reported on just about everything from the future of terrorism to North Korean tourism and why Las Vegas is great for kids. He’s interviewed countless personalities from Gene Simmons to Common to Sir Richard Branson. He’s held editorships at WONDERLUST, SPIN, Google, Men’s Fitness, Muscle & Fitness, MSN News, NBC Sports and Centennial Media. Stahl’s the co-author of 20 Things You Didn’t Know About Everything: Duct Tape, Airport Security, Your Body, Sex in Space… And More. The aspiring deli man lives with his wife and son in Jersey City Heights where he operates Hank Schwartz’s Delicatessen & Appetizing.