The Burger Bash at the South Beach Food & Wine Festival is one of the biggest events of the weekend with big name chefs vying for burger superiority. In previous years the winners have been Bobby Flay, Shake Shack, and Spike Mendelsohn, but in 2009 there was a bit of an upset when the title went to these Logan County Hamburgers from food personality Katie Lee.
These seasoned patties sandwiched between slices of white bread and American cheese come from a recipe that Lee's West Virginian grandmother created. The thinness of the patties comes from Lee's grandmother's Depression-era mentality but the eggs, garlic powder, and onions give them both bulk and flavor. To see how to make these patty melts the Katie Lee way, check out this video she shot with The New York Times' Frank Bruni. (A burger-patty-melt hybrid? Yes, please!)
Adapted from The Food Network South Beach Wine & Food Festival Cookbook by Lee Brian Schrager with Julie Mautner. Copyright © 2010. Photographs copyright © 2010 Quentin Bacon. Published by Clarkson Potter. Available wherever books are sold. All Rights Reserved.
- 1 pound 85% lean ground beef
- 1 medium yellow onion: half grated and the other half thinly sliced
- 1 large egg, lightly beaten
- 1 teaspoon of kosher salt
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon garlic powder
- 2 tablespoons unsalted butter, at room temperature
- 12 slices white bread
- 12 slices American cheese (optional)
- Ketchup, for serving
- Mustard, for serving
- Sandwich pickles, for serving
In a medium bowl, combine the meat, grated onion, egg, salt, pepper, and garlic powder. Form into 6 thin patties.
Heat a large, heavy-bottomed skillet over medium-high heat. Cook the patties for about 3 minutes per side, or until browned. Remove from the pan and place on paper towels to drain. Set aside. Drain the grease from the skillet.
Spread the butter on one side of each slice of bread. Place 6 slices, butter side down, in the skillet. Top each with a slice of cheese, if desired, sliced onions, and a burger patty. Top with the remaining cheese, if desired, and a final slice of break, butter side up.
Cook for about 2 minutes per side, or until golden brown. Remove from the heat and serve with mustard, ketchup, pickles, or any other desired hamburger toppings.