To celebrate one of America’s most iconic foods, Chef Alvin Cailan, host of First We Feast’s hit series “The Burger Show,” shared his perfect burger recipe with “Good Morning America.”
Cailan, who is also the head chef and owner of the famed burger destination Amboy, recently developed a unique burger menu inspired by the new season of the show that draws on all the nostalgia of a classic two-patty cheeseburger, with sauce. special and iceberg lettuce. sandwiched between a sesame seed bun.
Their Oklahoma Double Double is a quintessential smash burger with gooey, melted American cheese and is the perfect balance of salty, salty, sweet and spicy.
Check out the full recipe below.
oklahoma double double
2 pounds ground beef 75/25
4 teaspoons kosher salt
1 large yellow onion
8 slices of American cheese
1 cup or 16 slices of dill pickles
1/2 cup Thousand Island dressing
1 head of iceberg lettuce
4 teaspoons butter (room temperature)
4 sesame brioche buns
Peel the onion, cutting off the top and bottom. Notch the first layer of onion skin and peel the first layer. It is vital to keep the onion whole.
Using a sharp knife or good slicer, slice the onions along the equator, creating thin, translucent onion rings.
Half, then quartered iceberg lettuce. If you like it crisp, peel the iceberg leaves and fold them to the size of the bun, if you like a less messy burger, slice the iceberg lettuce into thin slices 1/8-1/4 inch thick. Reserve until burgers are ready to be assembled.
Take your 2 pounds of ground beef and divide it into 8 equal portions. Take the meat portions and roll them into meat balls with your hands. Place on a plate until ready to cook.
Divide and butter a brioche bun and iron until golden brown.
Press 2 beef patties into thin disks. Add salt and a generous amount of grated onions on top of the seasoned patty and press the onions into the patty once more.
Allow patties to cook, do not move until well browned and at least halfway done, then patties can be scraped from grill and flipped over to onion side down.
As soon as the patties are flipped, add 1 slice of cheese per patty and continue cooking.
Top top and bottom toasted bun with thousand island dressing. On bottom bun, layer (not overlapping) pickle slices, then iceberg lettuce.
Once the cheese is completely melted and the burger is cooked, stack and place on top of the lettuce on the bottom bun.
Top with the dressed top toasted bun, then wrap/pack to finish off the item.
For New York City-based burger lovers, Cailan’s Oklahoma Double Double will be available to order, along with three other variations of their signature burgers, at Hungry House from now through mid-August.
Their menu also includes a Hickory Burger, a Gruyere and Crispy Onion Burger and a SPAM Melt with Spicy Mayonnaise and Spicy Cucumbers.