Life has been busy the last month and we had to take a brief hiatus from posting but have no fear, we are alive, and we are posting! And…we finally have a grill at our new house!
In honor of these momentous occasions we are revisiting a burger that is near and dear to our hearts…the Texas Tavern Cheesy Western. We first posted the Cheesy Western way back in 2010…it was one of our first posts! This recipe is a little different, however, because we decided to elevate each ingredient to a hipster gourmet version of that ingredient. We made our own dill relish, bought deli American cheese and buttery Brioche buns and grilled the burgers on our fancy new charcoal grill. If you’ve ever been to Texas Tavern you know that it is proudly a self acclaimed dive in every sense of the word. The ingredients are that mass produced commercial grade ‘style’ that you may associate with school lunch or food I imagine they serve at any large institution (i.e. prison.) Though we love the original Cheesy Western and gladly give it it’s due, we had a delicious experience elevating the cheesy western to a burger that would be proudly served at any hipster DC joint.
It was a warm day here in DC and I actually considered buying a white wine but…white wines and burgers just don’t seem right. So, I chose a light Pinot Noir which ended up being perfect! I will admit that part of why I chose this particular wine was the pretty label…but this time the label didn’t steer me wrong. This wine is bright and fruity (strawberry and cherry!) but with a bit of underlying oakiness that gives it a deep, smooth finish. I highly recommend this red for the summer!
This lagered ale was great with the Cheesy Western. It was light and refreshing like a good Kolsch should be while still having enough malt and hop flavors to give it some depth of flavor. Somewhere between a lawn-mower beer and a heavier ale, this hit the sweet spot for washing down the beef, egg, and relish of the burger but still having enough interest that it didn’t get lost in all of the burger flavors.
12 ounces 80/20 good quality ground beef
1 Tbs. Worcestershire Sauce
1 Tsp. garlic powder
Salt and pepper
2 slices deli ‘ gourmet’ american cheese
Sliced red onion, to taste
2 farm fresh eggs
One recipe of homemade dill pickle relish (recipe follows)
Sliced dill pickles
2 brioche hamburger buns
1. Place the beef into a bowl and add the Worcestershire sauce, garlic powder and pepper.
2. Gently combine beef and form into two 6 oz. patties. (Try not to handle the beef too much…if you do it will make the beef tough!)
3. Preheat grill to 400 degrees.
4. Liberally salt one side of patties and then place on grill. Grill on one side for 3 to 4 minutes.
5. Flip patties, salt liberally, and grill on second side for 3 to 4 minutes.
6. After burgers are cooked add cheese to the pattie while it is still on the grill and let cheese melt.
6. Meanwhile, heat skillet over medium heat. Fry the eggs to ‘over medium.’
8. Place each burger on a bun and top with a fried egg.
9. Place a fried egg on each burger. Place the burger in the bun and garnish with onion, pickle and relish. Serve with mustard.
Homemade Quick Pickle Relish
From this recipe
1 cup diced dill pickle
1/4 cup hot/sweet mustard
1 tablespoon pickle brine
1 tablespoon fresh dill, chopped
1. Combine all ingredients, stir and serve with hot dogs or hamburgers.