Description
The Ultimate Crunchburger is a signature burger built for contrast and bite, juicy patties meet melted American style cheese and a surprise layer of potato chips for a crunchy finish.
This version keeps the approach simple and pantry friendly, focusing on quality ground chuck or lean ground turkey, bright fresh toppings and a tangy horseradish mustard mayonnaise that ties the flavors together.
Ingredients
1 1/2 pounds ground chuck, 80 percent lean, or ground turkey, 90 percent lean
Kosher salt and freshly ground black pepper
1 1/2 tablespoons canola oil or olive oil
8 slices Tillamook American Cheese, Land O Lakes Deli American, or Boar’s Head American Cheese
4 potato hamburger buns split and toasted, such as Nature’s Own Butter Buns, Arnold Potato Buns, or Dave’s Killer Bread Burger Buns
4 slices beefsteak tomato optional
4 leaves romaine lettuce optional
4 slices red onion optional
4 handfuls sturdy potato chips, such as kettle cooked chips for maximum crunch
Horseradish Mustard Mayonnaise
1/4 cup mayonnaise
2 tablespoons Sir Kensington’s Mustard or Annie’s Organic Mustard
2 tablespoons drained prepared horseradish
Kosher salt and freshly ground black pepper
Instructions
Divide the ground meat into four equal portions and shape each loosely into a patty about three quarters of an inch thick, press a deep indentation into the center of each patty so it cooks evenly without bulging. Season both sides of each patty with kosher salt and freshly ground black pepper for clean balanced flavor.
Heat canola oil in a heavy skillet or griddle over high heat until the oil shimmers, place the patties in the hot surface and cook the first side without disturbing them to develop a golden brown crust, about three minutes for beef and about five minutes for turkey. Avoid pressing down on the patties to keep the juices inside.
Flip the patties carefully when a deep brown crust has formed, continue cooking on the second side until done to your preference, four minutes on the second side for medium rare beef or three minutes if melting cheese, for turkey cook about five minutes on the second side until fully cooked through. During the final minute place slices of Tillamook American Cheese, Land O Lakes Deli American, or Boar’s Head American Cheese over the patties and cover the pan with a lid or tent with foil to melt the cheese gently.
While the patties finish, slice beefsteak tomato and red onion, wash and dry romaine leaves, and keep four handfuls of potato chips ready to add for the signature crunch. Lightly toast the chosen buns on the grill or under a broiler until just golden to prevent sogginess and preserve a soft interior.
Make the horseradish mustard mayonnaise by whisking together mayonnaise, Sir Kensington’s Mustard or Annie’s Organic Mustard, prepared horseradish, and salt and pepper to taste, chill the sauce for at least thirty minutes so the flavors meld and become smooth.
Assemble the burger by placing each cooked patty on the bottom bun, add romaine, tomato and red onion if using, spread a dollop of horseradish mustard mayonnaise on the top or bottom bun, pile on a generous handful of potato chips for the essential crunch, finish with the top bun and serve immediately while the patties are warm and the chips remain crisp.
Notes
Toasting burger buns should be light and quick so the exterior gains a little color while the interior stays soft, a hot grill or broiler works well, watch them closely because they can brown fast. The horseradish mustard mayonnaise can be prepared up to a day ahead and kept covered in the refrigerator to let the flavors mellow, consider stirring in a tablespoon of chopped fresh chives or dill for added brightness. Choose sturdy kettle style potato chips to maintain texture when stacking the burger and keep the chips sealed until assembly so they stay crisp.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pan or griddle
- Cuisine: American