Husk cheeseburger from Heritage by Sean Brock

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute the book's "Bread-and-butter pickles" for bread-and-butter pickles, and the book's "Husk hot sauce" for hot sauce.

  • DKennedy on August 27, 2015

    I tweaked this recipe to work for what I could accomplish at home. But I did use a few of his techniques: I buttered the bun. I cooked the burgers in a screeching hot cast iron skillet and then finished them in the oven. I only seasoned the outside of the burgers. I used a blend of meat (mine: 1 lb. prime ground chuck, 1 lb. TJs grass fed ground beef) I did not add bacon into the mix but I did add bacon on top. And I served these with a special sauce (a little less involved than his), tomatoes, lettuce, avocado, and pepperoncinis. Results: Outstanding. My family loved these burgers. The ground chuck was key, so much flavor. I can only imagine how much better it would be with the three meats he suggests. I will definitely make it this way again, and yes, next time I will go the extra step of getting all three meats and making his sauce. This is a wow-wy burger. Truly special.

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