The Chefs Journal

Hello, world! This is Chef Blake, and today I'm going to write about an American dish that's extremely personal to all of us: the cheeseburger. I want to share my thoughts and my version of this classic recipe.

First of all, creating the perfect cheeseburger is no easy task. The cheeseburger is a true benchmark in the history of American cuisine, and it indeed originated in the United States. While putting ground beef between two buns is distinctly American, the concept of the patty and the name itself trace back to Hamburg, Germany. In the 1880s, a man in Texas by the name of Fletcher Davis placed a "Hamburg" beef patty between two slices of bread, giving way for what we now know as the cheeseburger in all its forms.

 Also, how can the Burger not be what it is today without a sense of variety? Honestly, every American restaurant has at least 4 or 5 versions of a burger, with or without cheese. My version is what I think is the best based cooking experience, tradition, texture and flavor.

Recipe

Kobe beef 1/3 pound patty

Pinch of salt

Pinch of pepper

Lettuce

2 tomato slices

2 dill pickle slices

Raw white or red onion salad cut

Mayonnaise on the bottom bun

Burger sauce on the top bun

On top of the sizzling meat patty you may place your favorite choice of cheese. The traditional cheese often used is Cheddar.

*the key to a good burger sauce is mayo, ketchup, and tablespoon of pickle juice