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Bix Burger from Chef Bruce Hill

Bix Burger from Chef Bruce Hill

Ingredients

1/2-pound ground chuck, best quality, 20 percent fat content (chilled)
  Sea salt and fresh ground pepper
1 burger bun, 4 to 5 inches in diameter
  Burger fixings of your choice

Cooking Instructions

This recipe is for the famous burger from Bix Restaurant in San Francisco. Using Chef's Presses during both pan searing and oven cooking produces a very juicy burger. Makes one 8-ounce burger.

Preheat oven to 500 F. Form the ground chuck into a 1-inch thick patty. Preheat 10-inch oven-safe cast iron or stainless-steel skillet over medium-high heat. Season the burger with salt and pepper. Place the burger in heated skillet and turn the burner to high (no need to add oil). Turn on your stove's exhaust hood to its highest setting.

Place two Chef's Presses on the burger. Cook for 1 minute plus 15 seconds. Remove the presses, flip the burgers and place the presses back on the burgers. Cook for 20 seconds on high heat. Remove pan from stove and place in the preheated oven.

Set timer using the suggested times below based on your desired doneness:

Rare: 3-1/2 minutes
Medium Rare: 4 minutes
Medium: 4-1/2 minutes
Medium Well: 5 minutes

Well Done: 5-1/2 minutes

Take pan out of oven. Immediately remove the weights and flip the burger. Remove the burger from the pan and serve on bun with your favorite fixings. Chef Hill's favorites are caramelized onions, bacon and blue cheese.

Copyright 2010 Bruce M. Hill

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