The 21 Burger

Who: Chef Sylvain Delpique, Executive Chef of The 21 Club

Instagram: @21Club

Chef Delpique’s Guest-Worthy Recipe: The 21 Burger

Why? “This dish is a true cornerstone of the ‘21’ Club menu. Since its creation over 70 years ago, executive chefs at ‘21’ have been able to put their own twist on the classic ‘21’ Burger. Now, it is your turn.”

Ingredients

For the burger

16 oz 20/80 ground beef

4 leaves of iceberg lettuce

6 slices of bacon

4 slices of cheddar cheese

1 slice of red onion

For the pickled relish

1 c mayonnaise

1⁄2 c pickles

1 tsp paprika

1 Tbsp chopped parsley

1 pinch of salt

Directions

For the burger

Form eight-ounce meatballs with mixture, weighing each one. Line a mold and form patties or form by hand. Let chill and set up for two to four hours before cooking so they are not too soft. Heavily salt and pepper the patties on the outside.

Char burger on a high temp in a grill or pan. Cook each side for about one-and-a-half to two minutes to rare-medium rare. Let the burger rest for five minutes. The burger will continue to cook at half the temperature while resting.

Serve on a toasted Parker House Roll. Garnish with homemade pickled relish, thinly sliced red onion, iceberg lettuce and two slices of the cooked bacon for each burger.

For the pickled relish

Chop the pickles and the parsley separate then combine with the remaining ingredients.