The Husk Cheeseburger. We Bow Down. Here Is How To Make It At Home.
- 1 3/4 cups mayonnaise, preferably Duke's
- 1 1/4 cups yellow mustard
- 5 tablespoons ketchup
- 1/2 cup Bread-and-Butter pickles, drained and cut into 1/8-inch dice
- 1/4 cup pickled jalapenos, drained and cut into 1/8-inch dice
- grated zest (use a Microplane) and juice of 1 lemon
- 1 tablespoon Husk hot sauce
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons pepper vinegar, preferably Texas Pete brand
- 1 (3-pound) fresh boneless chuck roast
- 12 ounces fresh flank steak
- 3 ounces bacon, preferably Benton's
- 3 tablespoons unsalted butter, at room temperature
- 10 burger buns, preferably potato rolls
- 1 cup white onion, shaved
- 20 slices American cheese
- 50 Bread-and-Butter pickles
- Combine all of the ingredients in a large container and stir together to blend well.
- Cover and refrigerate.
- (Tightly covered, the sauce will keep for up to 5 days in the refrigerator.)
mayonnaise, yellow mustard, ketchup, bread, pickled jalapenos, lemon, hot sauce, kosher salt, pepper vinegar, chuck roast, bacon, unsalted butter, buns, white onion, american cheese, bread
Taken from www.foodrepublic.com/recipes/the-husk-cheeseburger-we-bow-down-here-is-how-to-make-it-at-home/ (may not work)