The Allegedly Perfect Burger with Comme Ca Sauce

Who doesn't love a good booger????  (Fabio??  Anyone? Top Chef?)  Comme Ca per the new york times suggests making this with 80% lean ground chuck.  Fine for them, but in this house, it's bison for the lean-ness.  Our friends also have a nice twist whereby they top with a slice of deli ham and swiss cheese to get fancy.  I hate ham.  I loved that burger!!!

What I like about this recipe is the meat is well seasoned while still tasting like a burger.  It takes great but not different from what you'd expect.

The sauce is very good- just a hint of spice.  It's also excellent as a deli sandwich spread.  It's better than the traditional ketchup and mustard, and I'm excited to try tossing lettuce in it and topping the burger with it.  Enjoy!

The Perfect Hamburger
Adapted From Annie's Eats

Ingredients:
1 lb. ground bison
2 Tbs. finely chopped yellow onion
1 tsp. minced garlic
1 tsp. salt
1/2 tsp. freshly ground pepper
1 or 2 dashes of Worcestershire sauce
4 slices cheddar or Swiss cheese (optional)


Directions:
Prepare a grill for direct grilling over medium-high heat.

In a large bowl, mix together the beef, yellow onion, garlic, salt, pepper and Worcestershire sauce. Form the mixture into 4 patties, each 3⁄4 inch thick.  The inside of a Jif peanutbutter jar lid, protected with plastic wrap, makes this easy to get equal patties.  (obviously, not on a jar still being eaten...)  "Dimple" the middle to allow for even cooking.

Grill the hamburgers directly over medium-high heat, turning once, 3 to 5 minutes per side. Check for doneness by cutting into a hamburger near the center or testing with an instant-read thermometer. No pink should show on the inside, and the internal temperature should register at least 160°F on an instant-read thermometer. If making cheeseburgers, place a slice of cheese on top of each hamburger during the last 3 minutes of cooking.

Burger Sauce
Adapted from Comme Ca restaurant via the New York Times

2 tablespoons mayonaise
1/2 tablespoon (e.g. 1 1/2 teaspoons) ketchup
pinch cayenne
pinch chili powder
1/4 teaspoon salt
1/4 teaspoon (25 grinds) freshly ground black pepper

Combine.  Top burgers with sauce after cooking.  If desired, toss sauce with shredded lettuce and top burgers.