Total time: 40 minutes
Note: This recipe from Nancy Silverton was the centerpiece of a story by Emily Green. According to Silverton, the key to a great hamburger is the meat, which should have ample fat. Ask the butcher to coarsely grind 2 3/4 pounds of prime chuck (10% to 15% fat) with 4 to 6 ounces of prime sirloin fat (the combination should have 20% to 28% fat total). Though she offers three cheeses, she says that from experience, most takers go for Gruyère, 25% might take cheddar and one of a group will want blue. The cheeses should be good quality, such as Point Reyes Blue, aged Gruyère and Grafton cheddar from Vermont or Fiscalini or Straus cheddar from California. The buns should be good-quality soft sesame or poppy seed hamburger buns.
12 strips applewood-smoked
2 ripe avocados
1 teaspoon lemon juice
2 tablespoons snipped chives
Freshly ground black pepper
1 large, ripe heirloom tomato
3 ounces blue cheese
3 ounces cheddar
3 ounces Gruyère
6 iceberg lettuce leaves, each about 5 inches wide
Recipe: Nancy Silverton's burgers
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