The National Burger

The National Burger
Staff Writer
The National

The National Burger

Just as the restaurant does, this burger recipe receives critical acclaim for giving an American classic a taste of international flair. 

1
Servings
780
Calories Per Serving
Deliver Ingredients

Notes

* if you're unable to find Japanese mayonnaise, mix 2 tablespoons of rice vinegar with regular mayonnaise for the desired taste. 

Ingredients

  • 2 Cups ketchup
  • 1 Cup Japanese mayonnaise*
  • 1/2 Cup barbecue sauce
  • 1/2 Cup A-1 steak sauce
  • 1/8 Cup Dijon mustard
  • One 8-ounce ground beef patty, preferably a chuck, brisket, and short rib blend
  • 1 tomato, thinly sliced
  • 2 leaves bibb lettuce
  • 1 slice pickled red onion
  • 5 pieces pickled jalapeño
  • 5 pieces pickled cucumber
  • 1 slice Gruyère cheese
  • 1 roll sliced in half, preferably an onion roll

Directions

To make The National burger sauce, combine the ketchup, mayonnaise, barbecue sauce, A-1 sauce, and Dijon mustard until well combined. Refrigerate until ready to use. 

On a grill or a hot sauté pan, cook the patty until desired temperature and place the slice of cheese on the top of the patty until it melts.

Toast the bun and place one piece of lettuce on the bottom of the bun and on the top of the bun. Next place the burger on the bottom followed by all of the pickles, 1 tablespoon of the sauce, the tomato, and the top of the bun. 

Nutritional Facts

Total Fat
4g
6%
Sugar
126g
100%
Saturated Fat
2g
8%
Cholesterol
5mg
2%
Carbohydrate, by difference
200g
100%
Protein
7g
15%
Vitamin A, RAE
55µg
8%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
55mg
73%
Vitamin K (phylloquinone)
283µg
100%
Calcium, Ca
276mg
28%
Choline, total
72mg
17%
Copper, Cu
1mg
0%
Fiber, total dietary
9g
36%
Folate, total
140µg
35%
Iron, Fe
11mg
61%
Magnesium, Mg
55mg
17%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
260mg
37%
Selenium, Se
12µg
22%
Sodium, Na
6041mg
100%
Water
340g
13%
Zinc, Zn
2mg
25%

Burger Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Burger Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.