Once cheese begins to melt and enrobe the patty, about 20 seconds, create your double stack, placing the cheese-only patties on top of those with onions. Flip, then add a few slices of onion to half the patties. Immediately place on hot griddle, salt-side down, and gently press with a spatula to set the shape and adhere the meat to the metal for maximum caramelization.Ĭook until the juices start to push through the surface of the patty, about 2 minutes. Season all of the patties with 1/2 teaspoon salt. Butter the inside of the buns thoroughly, from edge to edge, and toast on griddle until crisp. Half an onion and shave into thin slivers using a mandoline. The diameter of each patty should be slightly wider than the hamburger bun. Combine one ball from each to make eight larger balls. First divide each of the meats into 16 even-sized balls. Tell them you want the brisket passed through the grinder twice for a finer texture.Įach patty is a 50/50 blend of chuck and brisket. I went to Whole Foods, which made me buy 2 pounds of brisket since they had to grind it to order (ground chuck was ready in the meat case). The wait is worth it, and you’ll never have to leave your house for a burger ever again.ġ pack H&F hamburger buns, available at H&F Bakeryġ jar H&F bread and butter pickles, available at H&F Burger in Ponce City Marketġ pound grass-fed ground chuck (85/15 blend)Īsk your butcher for 1 pound each of grass-fed ground chuck (85/15 blend) and grass-fed ground brisket. And ask the butcher to double-grind the brisket, if you can sit tight for 15 minutes. You’ll need a mandoline (which yields precise, near-translucent slivers of onion) and a flattop griddle (which gives you control over the temperature and offers enough room to cook multiple burgers at once). Sourcing the right ingredients takes more time than the actual cooking part, so plan ahead.
HOLEMAN AND FINCH BURGER TRIAL
After a few trial runs, I landed on what I believe to be a near-identical reconstruction. Kindly, he offered a few pointers on my recipe. Recently I told Hopkins that I thought I knew how he made his cheeseburger. Today, there’s no scarcity of H&F cheeseburgers, available in unlimited supply at the pub, Turner Field, and Ponce City Market. to reserve a patty that wouldn’t see a flattop for another two hours. For two years, I averaged two a month, back when the restaurant cooked only 24 a night and you had to arrive at 8 p.m. Local and national publications fell over each other praising this double-stack, and I counted myself as one of its most ardent fans.
No Atlanta burger packs as much star power as the one Linton Hopkins debuted at Holeman and Finch Public House in 2008. Linton Hopkins’ famous H&F burger began at Holeman and Finch Public House as a special, only available at 10 p.m.
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