Matt Horn Matty Burger
Thomas J. Story
Yields 4 Servings
AuthorMatt Horn

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.

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.

Chef Horn’s Matty Burger