NYC Chopped CheeseAs a part of our 'Winter Eats' series 2023, here is a quick, hearty sandwich - A NYC bodega staple! INGREDIENTS:
1 lb. 90/10 ground beef 1 onion, thinly sliced 2 TBSP. unsalted butter 1 TBSP. EVOO 1 TBSP. Gusto's Hickory Burger seasoning Malt vinegar 6+ slices American Cheese 4-hearty 9" grinder rolls Mayonnaise Ketchup Tomato slices Shredded lettuce |
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DIRECTIONS:
Flatten ground beef between two pieces of wax paper and place in refrigerator until ready to use.
Heat oven to 350°F. Cut grinder rolls in half lengthwise and place them between two baking sheets, weighing them down with a heavy pan (the goal here is mostly flatten and crisp up the bread). Bake until rolls are crisp (3-6 minutes).
In a cast iron skillet (preferably), melt butter and oil over medium heat. Flip burger meat into skillet (without wax paper), add onions and season with Hickory Burger blend. Chop away! Continuously chop burger and onions until burger is browned and cooked through. (Depending on your pan, use either a bench scraper or wooden spatula to chop meat in pan). Add a few splashes of malt vinegar and a pinch of salt to meat then cover meat with slices of American cheese to melt (we used white instead of yellow American as is common here in New England).
Spread mayonnaise on both sides of rolls and add ketchup. With a flat spatula, divide burger into four portions and scoop onto bread. Top with lettuce and tomato.
Flatten ground beef between two pieces of wax paper and place in refrigerator until ready to use.
Heat oven to 350°F. Cut grinder rolls in half lengthwise and place them between two baking sheets, weighing them down with a heavy pan (the goal here is mostly flatten and crisp up the bread). Bake until rolls are crisp (3-6 minutes).
In a cast iron skillet (preferably), melt butter and oil over medium heat. Flip burger meat into skillet (without wax paper), add onions and season with Hickory Burger blend. Chop away! Continuously chop burger and onions until burger is browned and cooked through. (Depending on your pan, use either a bench scraper or wooden spatula to chop meat in pan). Add a few splashes of malt vinegar and a pinch of salt to meat then cover meat with slices of American cheese to melt (we used white instead of yellow American as is common here in New England).
Spread mayonnaise on both sides of rolls and add ketchup. With a flat spatula, divide burger into four portions and scoop onto bread. Top with lettuce and tomato.
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