The Comme Ça Burger Food
THE COMME ÇA BURGER
Michael David, the executive chef at Comme Ça brasserie in Los Angeles, gave this recipe to The Times in 2009 - a consummate burger that took him, he said, 11 tries to develop. The patties are seared on a plancha, stove-top cast-iron skillet, or grill, then finished either in the oven or the cooler side of a grill, with melted Cheddar and, at last, an iceberg lettuce salad dressed with spicy mayonnaise on top. With a toasted bun, it's a ridiculously fine thing to eat.
Provided by Michael David
Categories dinner, quick, burgers, main course
Time 20m
Yield 4 to 8 servings
Number Of Ingredients 11
Steps:
- Lightly shape meat into 4 4-by-1-inch patties, and refrigerate 1 to 2 hours.
- Heat oven to 375 degrees. Prepare a hot fire on a grill, or heat a large cast-iron skillet over high heat for 3 to 4 minutes. Sprinkle each burger all over with 1/2 teaspoon kosher salt and season generously with black pepper. Sear burgers on grill or in skillet for 2 minutes on each side. Transfer burgers to a broiler pan and bake for 4 minutes for medium-rare. Remove pan from oven. Position an oven rack closest to broiler element, and heat broiler to high.
- In a bowl, whisk mayonnaise with ketchup, cayenne and chili powder, and season with salt and black pepper. Add lettuce and stir to coat. Toast buns. Top burgers with Cheddar and broil until cheese melts, about 30 seconds. Set burgers on bottom buns and top with lettuce and onion slices. Cover with top bun and serve, whole or cut in half.
Nutrition Facts : @context http, Calories 412, UnsaturatedFat 10 grams, Carbohydrate 20 grams, Fat 19 grams, Fiber 1 gram, Protein 41 grams, SaturatedFat 8 grams, Sodium 535 milligrams, Sugar 3 grams, TransFat 1 gram
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