With National Burger Day behind us, and with four months to go until National Cheese Lovers’ Day, the only reasonable thing to do? Enthusiastically embrace the delectable, calorie packed stopgap that is National Cheeseburger Day – which will fatten the calendar this Friday, September 18.
Now in its 90th year, the cheeseburger itself was said to have been “invented” by the otherwise seemingly unremarkable Lionel Stemberger (really, that was his name) at the Rite Spot sandwich shop in Pasadena. Since then, its many and sundry iterations have included manchego-avocado, stilton-port (oh, you English), gouda-portabella, and, for you particularly discerning epicures, cheddar and truffle sauce.
To properly fete National Cheeseburger Day, we looked to the delegates of decadence over at Gilt City, who have teamed up with Boulton & Watt chef David Rotter for the utterly lavish creation known as “The Gilt-Free Burger.”
Flaunting two legendary Pat LaFrieda patties, smoked bacon jam, roasted jalapeño aioli, aged Vermont cheddar and a few other surprises, it will pretty much ruin you for all other burgers. The Gilt City x David Rotter: Gilt-Free Burger will be available at Boulton & Watt from Friday, 9/18 through Sunday, 9/20. Though, should you wish to try this at home…
- 2 3oz patties from Pat LaFrieda
- Smoked bacon jam (1 Spanish onion, 3 slices of bacon, teaspoon aged balsamic)
- Aged Vermont cheddar
- Roasted jalapeño aioli (1 avocado, 1 cup mayo, 2 jalapeños)
- Bibb lettuce
- Beefsteak tomato
- Buttered brioche bun
- Salt and pepper
- Place both patties in a hot cast iron pan.
- Season them well with salt and pepper.
- Once golden brown, flip them over and sear the other side.
- Add cheese to top of flipped burgers. This will allow cheese to get soft and gooey.
- Spread bun with butter and toast.
- Once toasted, spread bacon jam and aioli on both sides.
- Stack patties and top with lettuce, tomato and pickles
And yet seven more ways to make your National Cheeseburger Day a tasty one…