While he’s usually known for his classic brasserie fare at his Los Angeles restaurants, chef David Myers has received quite a bit of attention for his house burger — so much so that his West Hollywood location has devoted an entire night of the week (Tuesday) to burgers. The burger is traditionally prepared with all of the classic trimmings, but it’s the spicy mayonnaise with ketchup, cayenne, and chili powder mixed in that keeps us going back to it.
- 2 Pounds ground beef chuck, 80 percent lean
- Kosher salt and freshly ground black pepper, to taste
- 2 Tablespoons mayonnaise
- 1/2 Tablespoon ketchup
- Pinch of cayenne
- Pinch of chili powder
- 1 Cup finely shredded iceberg lettuce
- 4 light brioche buns, or other large hamburger buns, split
- 1/4 Pound thinly sliced medium-sharp Cheddar cheese
- 4 thin onion slices
Lightly shape meat into four 4-by-1-inch patties, and refrigerate 1 to 2 hours.
Heat the oven to 375 degrees. Prepare a hot fire on a grill, or heat a large cast-iron skillet over high heat for 3 to 4 minutes. Sprinkle each burger all over with ½ teaspoon kosher salt and season generously with black pepper. Sear burgers on grill or in skillet for 2 minutes on each side. Transfer burgers to a broiler pan and bake for 4 minutes for medium-rare. Remove pan from oven. Position an oven rack closest to broiler element, and heat broiler to high.
In a bowl, whisk the mayonnaise with ketchup, cayenne, and chili powder, and season with salt and black pepper. Add lettuce and stir to coat. Toast the buns. Top the burgers with Cheddar and broil until the cheese melts, about 30 seconds. Set the burgers on bottom buns and top with lettuce and onion slices. Cover with top bun and serve, whole or cut in half.