Dad's Hamburger Sandwich

Now this is a serious sandwich. It was a lot of work and was really good, but it is not your average sandwich. Doug liked it so much he actually had two (which I'm sure is super healthy...but that's a conversation for another day). 

Make the pickled onion and Dad's Sauce ahead of time to speed up your meal time.

 Pickled Onion

• 
  1 garlic clove
• 1 bay leaf
• 1 1/2 tsp black peppercorns
• 3/4 tsp crushed red pepper flakes
• 1/2 cup white balsamic vinegar or white wine vinegar
• 1/4 cup sugar
• 1 medium red onion, thinly sliced

Sauce

• 1 large egg yolk
• 2 Tbsp spicy brown mustard
• 1 Tbsp Worcestershire sauce
• 1 1/2 tsp apple cider vinegar
• 1 1/2 tsp honey
• 1 tsp Diamond Crystal or 1/2 tsp Morton kosher salt
• 1 tsp freshly ground black pepper
• 1/2 cup vegetable oil

Burger

• 2 tsp (or more) plus 2 Tbsp ghee or clarified butter
• 8 slices white sandwich bread
• 1 lb ground beef
• 4 slices white cheddar
• 4 large eggs
• lettuce leaves for serving

Cook garlic, bay leaf, peppercorns, and red pepper flakes in a dry small saucepan over medium-high heat, stirring often, until garlic is browned in spots and spices are lightly toasted and fragrant, about 2 minutes. Add vinegar and sugar and bring to a boil. Cook, stirring until sugar is dissolved, about 1 minute. Remove from heat and let sit 10 minutes. Place red onion in an airtight container; strain pickling liquid over. Cover and chill at least 1 hour and up to 1 week. 

Whisk together egg yolk, mustard, Worcestershire sauce, vinegar, honey, salt, and 1 tsp pepper in a medium bowl. Slowly stream in oil, whisking until sauce is emulsified and lightened in color. Set aside Dad sauce or refrigerate it for future use. 

Heat 2 tsp ghee in a large skillet over medium-high. Working in batches and adding more ghee between batches if needed, cook bread, undisturbed, until golden brown and crisp underneath, about 3 minutes.  Transfer toasted side down to a wire rack. Reserve skillet. 

Portion beef into 4 loosely packed balls; season generously with salt and pepper on all sides. Heat remaining 2 Tbsp ghee in reserved skillet over medium-high. Place balls of meat in skillet and tilt skillet so ghee pools in pan; spoon melted ghee over meat to coat. Using a sturdy metal spatula, press down on meat to make it a closer fit to the size of the bread. Cook until browned and crisp underneath (about 2 minutes depending on thickness) and then flip. Top with cheese and cook until cheese is melted and patties are brown on both sides and cooked to desired doneness (about 3 minutes depending on thickness). Transfer to a plate, leaving fat behind.

Crack eggs into same skillet and cook, shaking pan occasionally to prevent eggs from sticking together, until whites are set but yolks are still runny, about 3 minutes. To build sandwiches, spread untoasted side of bread with sauce, arrange a few lettuce leaves over 4 slices, top each with some drained pickled onion, a patty, and an egg. Close up sandwiches and enjoy. 

Serves 4

Prep Time: 30 minutes plus chilling

Total Time: 45 minutes plus chilling

Recipe from Bon Appetit magazine