Close-up of a beef patty with melted American cheese in a soft burger bun

8.2BM score

The Crustburger

Name: The Crustburger
Cuisine: American
Ingredients: 2 teaspoons softened butter; 1 potato hamburger bun; 2 ounces ground beef (70/30); Salt and pepper to taste; 1 very thin slice onion; 1 slice american cheese, such as Kraft Deluxe® American cheese slices; 1 Tablespoon mayonnaise; 2 teaspoons ketchup; 1/2 teaspoon hot sauce, such as Crystal® hot sauce; 1/4 teaspoon fish sauce

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About

The crustburger is about one thing: turning as much of a small patty as possible into crisp, lacy crust. Two ounces of 70/30 beef, fattier than usual, is pressed in a hot pan and worked outward with the spatula in small circles until it is very thin with ragged edges that fry crisp.

The bun gets the same treatment. The potato bun is buttered and pressed completely flat in the pan while it toasts, so it is closer to a crisp shell than a soft roll. A very thin slice of onion cooks on top of the patty, then American cheese melts over it. The final trick is turning the bottom half of the bun inside out before the burger goes back into the pan for a minute a side. The sauce is served on the side for dipping: mayonnaise, ketchup, hot sauce and a quarter teaspoon of fish sauce for depth.

Ingredients

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Butter2 teaspoons softened butter
Burger bun1 potato hamburger bun
Ground beef2 ounces ground beef (70/30)
Black pepperSalt and pepper to taste
White onion1 very thin slice onion
American cheese1 slice american cheese, such as Kraft Deluxe® American cheese slices
Mayonnaise1 Tablespoon mayonnaise
Ketchup2 teaspoons ketchup
Hot sauce1/2 teaspoon hot sauce, such as Crystal® hot sauce
Fish sauce1/4 teaspoon fish sauce

Recipe

1
Heat a heavy skillet or griddle over medium heat. Butter the top of the top bun and the underside of the bottom bun, put them in the pan and press them completely flat with a spatula. Toast both sides and set them aside.
2
Turn the heat up to medium-high. Put the beef in the pan as a mounded ball and press it hard with the spatula, then work the spatula in small circles to spread it into a very thin patty with ragged edges. Season with salt and pepper.
3
Lay the onion on top and cook until the edges of the patty brown. Add the cheese and let it melt. Scrape the burger out onto the top half of the bun, then turn the other half inside out so its soft side faces outward, close the burger and return it to the pan for about 1 minute per side.
4
Stir the mayonnaise, ketchup, hot sauce and fish sauce together in a small bowl and serve it on the side for dipping.