Chris Kronner is the “king of burgers”. He has cooked tens of thousands of first rate burgers to accomplished his quest to cook the best burger out there today. He has been the chef at numerous restaurants sharpening his skills to achieve the title of the “king of burgers”. Chris can be found at Henry’s in the Berkeley Graduate Hotel, Berkeley, CA.
1 1/2 lbs. dry-aged beef, grass fed
(or just buy the best beef you can source locally)
4 rolls (soft, pliant not too much bread)
2 tbsp unsalted butter, room temp
4 tsp of Kosher salt (1 tsp per burger, 1/2 tsp per side)
12 to 16 dill pickles slices ( 3 to 6 per burger)
4 to 8 slices of tomato
12 to 16 torn iceberg lettuce leaves
1/4 cup of cheddar mayonnaise (1 tbsp per burger)
Cut buns in half, butter and put on grill to toast for approximately 6 minutes until golden brown.
While the buns toast, salt the burgers.
Cook the burger patties over direct heat to desired internal temperature (128=rare, 135=med. rare, 145=med, 165=well done)
Place the patty on the bottom bun, top with 3 to 4 pickles, one to two charred onion rings, one to two slices of tomato & three to four lettuce leaves.
Spread one tablespoon of the cheddar mayonnaise on the top bun and you’re good to go.