Lunchbreak: Burgers from AMK Kitchen Bar

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

AMK Kitchen Bar
1954 W. Armitage
Chicago
(773) 276-4400
amkchicago.com

AMK Burger

Beef Patty
1 teaspoon kosher salt
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 Tablespoon black pepper
1/2 teaspoon celery salt
1 lb ground chuck
2 slices of White American Cheese

Directions:
Gently shape ground chuck into burger patties 3/4 inch thick. Use your thumb to make a shallow depression in the center of each burger to prevent puffing. Combine dry ingredients and season the patties with the mixture. Grill patties until the patties begin to sweat on the top side. Flip the patties, top with cheese and cook for 3 minutes for medium rare.

Dijonaisse Sauce

Ingredients:
1 cup mayonnaise
1/2 cup sour cream
1/4 cup fresh ground  horseradish
2 Tablespoons Dijon

Directions:
Mix ingredients together in a small bowl and set aside.

Fried Pickles

Ingredients:
about 1 cup flour – enough to evenly coat the pickles
1 large egg
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 1/2 cup of beer of choice
sliced garlic dill pickles

Directions:
In a small mixing bowl add flour, in another bowl add egg, garlic powder and black pepper. Stir in beer and add more as needed, until batter is the consistency of heavy cream. Dredge sliced pickles with flour and then dip into the batter with tongs. Deep fry the pickles in vegetable or canola oil at 350 degrees for 2-3 minutes. Drain on a paper towel and set aside.

To assemble:
Stack beef patty on bun, slather with sauce, top with fried pickles and serve.