Chef Horn’s Matty Burger
Thomas J. Story
This is Oakland-based Chef Matt Horn’s signature burger. Two key ingredients are sweet, savory caramelized onions, and the right cheese. Horn uses Clover Sonoma Monterey Jack.
This recipe, and others like it, can be found in the article “These Are the Easiest Dinners You Can Make This Summer.”
How to Make It
1
Separate beef into 4 equal portions. Use hands to lightly form into patties the size of your buns. Once you have formed the patties, season generously with a blend of salt and pepper on both sides.
2
Take your oil and apply it to your skillet or flat top, sauté your onions until caramelized, and then remove.
3
Now that you have a hot cooking surface, add the patties and cook for 3 minutes until you get a good sear. Do not press the patties. After 3 minutes, gently flip the patties and the cover with cheese. While you wait, lightly toast your buns.
4
To serve: Spread base of buns with Thousand Island sauce/condiment of choice. Pile over sautéed caramelized onions, then more Thousand Island sauce. Top with a lid of bun. Serve immediately.
Ingredients
1.6-2 lb ground beef (minced), 20%+ fat
salt and pepper
2 tbsp oil
3 onions, sliced
4-8 slices Clover Sonoma Monterey Jack
4 hamburger buns
Thousand Island dressing
Directions
1
Separate beef into 4 equal portions. Use hands to lightly form into patties the size of your buns. Once you have formed the patties, season generously with a blend of salt and pepper on both sides.
2
Take your oil and apply it to your skillet or flat top, sauté your onions until caramelized, and then remove.
3
Now that you have a hot cooking surface, add the patties and cook for 3 minutes until you get a good sear. Do not press the patties. After 3 minutes, gently flip the patties and the cover with cheese. While you wait, lightly toast your buns.
4
To serve: Spread base of buns with Thousand Island sauce/condiment of choice. Pile over sautéed caramelized onions, then more Thousand Island sauce. Top with a lid of bun. Serve immediately.
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