- 1 tablespoon minced shallots
- 1 teaspoon butter or mild olive oil
- 1 to 1 1/4 pounds fresh ground beef (preferably 15 to 20 percent fat)
- Freshly ground black pepper
- 1 red onion, sliced very thin
- 1 tomato, sliced thin
- Iceberg lettuce leaves
- Small whole pickles
- Thin cheddar or Swiss cheese slices
- Bacon strips, cooked crisp
- Butter, at room temperature
- Dijon mustard
- Potato chips
- In a small saute pan, over high heat, saute the shallots in the butter until soft, about 5 minutes. Divide the meat into 4 portions. One at a time, flatten each by chopping and spreading the meat with light strokes of your chefs knife. Season each with salt, pepper and 1/2 teaspoon of the shallots. Blend into the meat, chopping and turning it as you shape the portions into 4 1/2 to 5-inch round patties, 1/4-inch thick.
- Toast the hamburger buns and distribute them to your guests. Suggest that they dress the bottom halves of their rolls as they wish while you cook the burgers.
- Lightly dust the surface of a large, hot saute pan, with salt. When the pan is very hot, but not smoking, lay a patty in the pan. Rapidly add a second burger. Brown the meat, about 20 seconds. Turn patties to other side. Cook until done, about 1 minute. Remove cooked burgers to a warm platter. Repeat process with 2 remaining burgers. Place finished burgers onto guests buns as quickly as possible so they can add their finishing touches.