Matty Matheson, a renowned chef known for his bold culinary creations, didn't initially set out to be recognized for his cheeseburger. But when he crafted a burger so delicious at Parts and Labour, it quickly became the star of the show. Every order ticket came with a cheeseburger, and soon, it was impossible for Matty to escape the burger spotlight.
The reason the P&L burger became so iconic was that Matty genuinely loves burgers. Sometimes, it takes leaving your true passion to realize how much it means to you. Upon reflection, Matty recognized that burgers are universally loved. Whether it’s a celebration or a tough day, burgers fit every occasion.
This burger is the one that started it all—a true culinary journey that continues to inspire food lovers everywhere.
Ingredients
For the Bacon-Onion Jam:
- 1 pound slab bacon – sliced into lardons
- 2 cups unsalted butter
- 4 pounds onions – sliced
- 1 cup red wine vinegar
- ¼ cup sugar
For the Burger:
- 3 pounds fresh ground brisket
- Kosher salt and freshly ground black pepper
- 1 cup diced kosher dill pickles
- 1 cup Hellmann’s mayonnaise
- 1 pound Monterey Jack cheese – sliced
- Unsalted butter
- 6 sesame-seed milk buns
- Shredded iceberg lettuce
Directions
Make the Bacon-Onion Jam:
- In a large heavy-bottomed pot over medium heat, render the bacon.
- Add the butter and onions. Cook over low heat, stirring occasionally for 1½ hours to allow the onions to caramelize naturally.
- Add the vinegar and sugar. Cook for 15 more minutes, then remove from heat. Let cool and store in the refrigerator.
Make the Burger:
- Preheat a cast-iron skillet over medium heat for 5 minutes.
- Form the brisket into 6-ounce patties, about 1 inch thick. Season with salt and pepper.
- In a small bowl, combine the diced pickles and mayonnaise. Set aside.
- Cook the patties for 4 minutes on one side. Flip, top with bacon-onion jam and two slices of cheese, then add 2 tablespoons water and cover to steam for 45 seconds.
- Toast the buns in a separate skillet with butter over medium-high heat until golden.
- To assemble: spread pickle mayo on the bottom buns, add shredded lettuce, then the cheesy patties. Finish with more pickle mayo and the top buns.
