For historic continuity, ferociously loyal community support, and an atmosphere that you could spread with a knife, you can't beat the hamburger joint Louis' Lunch, in New Haven, Connecticut. Since 1898, the Lassen family has been grinding its own beef daily, hand shaping patties to order, and grilling burgers on antique cast-iron broilers in front of live flames. (This answers the question once and for all — the proper way to cook a hamburger is by grilling, not by frying it on a griddle.) And as any regional American culinary landmark should be, Louis' Lunch is sufficiently quirky to allow melted processed cheese but militantly prohibit ketchup and mustard as accompaniments to its signature burgers. Here, then, is the next best thing to elbowing your way up to the counter at Louis'.
Ingredients
Makes 8 burgers
Preparation
Step 1
1. Set up the grill for direct grilling and preheat to high.
Step 2
2. Place the chuck and sirloin in a large mixing bowl and mix with a wooden spoon, or mix the meat in a stand mixer fitted with a dough hook. If possible, avoid mixing the meat with your hands so your fingers don't warm it.
Step 3
3. Wet your hands with cold water and divide the meat into 8 equal portions. Working quickly and with a light touch, pat each portion into a 1/2-inch-thick squarish patty. Generously season each patty on both sides with salt and pepper. Press an onion wedge into one side of each patty so that it's flush with the meat.
Step 4
4. Lightly brush the bread slices with the butter, if using. Arrange the tomatoes and lettuce leaves on an attractive serving platter.
Step 5
5. When ready to cook, brush and oil the grill grate. Place the burgers on the hot grate, onion side down. Grill the burgers until cooked to taste, 3 to 4 minutes per side for medium-rare. To test for doneness, insert an instant-read meat thermometer through the side of a burger into the center. The internal temperature should be about 145°F for medium-rare or, if using commercial ground beef, cook it to at least medium, 160°F.
Step 6
6. Meanwhile, place the bread slices on the hot grate and grill until lightly toasted, 1 to 2 minutes per side.
Step 7
7. To serve, place a lettuce leaf on top of a slice of toast. Top with a burger, tomato slice, and Cheese Sauce , if using. Slap a piece of toast on top and serve at once.
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Reviews (13)
Back to Topbruh this is not an ultimate hamburger this is just a hamburger noob
bruhmanmanbruh
london
9/16/2020
The flavor was delicious but my 3 forks are for the temperature guidance. 160 will give you a hockey puck!
Cwillie318
9/8/2017
This exquisite burger really rewards finding the best chuck and sirloin, then grinding it yourself. Follow the instructions exactly and you will enjoy the essence of hamburger delight. No adulterations or distracting additiond needed.
gerry_allen
Medford, Oregon
5/24/2017
I didn't make this exact recipe but did make the mistake of using the internal temp for medium rare as 145 degrees. If you want medium rare the internal temp should be 130 to 135. 145 will give you medium well.
Jeffgsd
CA by way of NJ
2/29/2016
To A Cook From Boston. I haven't tried this recipe and probably won't because of the reviews. I just wanted to know what you have against Canadians, eh?
Anonymous
Kamloops, BC
1/31/2011
Infuriating - thats my opinion of all the opinions. I'm from Ct. and have eaten my fair share of The Ultimate Burgers. What the reviewers seem to forget is the fact that Louis' has been doing this longer than all of you johnny-come- lately's. In 1898, there was no pre- mix seasoning, "over-the-top" anything! Lassen's was the first and still is the best. Simplicity and perfection - Period.
tetoncook
Torrington, Ct.(originally)
6/18/2009
Highly misleading title. This is a 'simple basic' hamburger, not an ultimate. Ultimate is all about crazy over the top greatness that knocks your socks off because you've never had anything so good. This just tastes like the most basic of burgers - salted meat.
EpicGriller
5/24/2009
If you want a burger that tastes like a burger here is a recipe for you. Mix-in seasoning has become so standard that a lot of people never taste the real thing. How great to see internal temperatures! I worked as a professional cook for many years and have learned the hard way not to trust firmness as a measure of doneness. Use enough salt and make your own ketchup and you will be miles ahead of most of what is available in the best burger joints.
kentish
Nebraska: the Beef State
5/24/2008
I really didn't need a recipie to tell me to salt and pepper the outside of the hamburger.
Anonymous
Las Vegas
5/24/2006
Really disappointing. I liked the sauce though and would perhaps make a variation of it again. Not enough heat. Meat had little flavor...more of a meatloafy thing than a burger. :(
Anonymous
Montara, CA
7/7/2005
It wasn't bad, it just wasn't the best burger I've tasted. The best burger (in my opinion) I've tasted came from Hamburger Hamlet. This was a simple burger. I agree on not handling the meat too much as it toughens the patty. Whatever happened to mom's Ultimate Burger? Remember with the chopped onions and green peppers inside?
diannavh
Midlothian, VA
6/10/2005
Yep, ditto the previous reviewer. It's nice enough, if what you want is unadulterated ground beef. (And I know plenty of people who do) Be sure to use the best meat you can find, because all the flavor will be coming from the meat. I think I wanted just a little something extra, though.
Anonymous
Los Angeles, CA
6/4/2005
Good, but, still looking for something better.
Anonymous
Northville, MI
6/2/2005
