AMK Kitchen Bar
1954 W. Armitage
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
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.
1 cup mayonnaise
1/2 cup sour cream
1/4 cup fresh ground horseradish
2 Tablespoons Dijon
Mix ingredients together in a small bowl and set aside.
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
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.
Stack beef patty on bun, slather with sauce, top with fried pickles and serve.