The Number One Burger

The history of the burger is a vague one, seeing as everyone from the ancient Mongols to the Germans of Hamburg would love to take credit for the now American classic. But however this ground patty of beef evolved, be it with the Germans or the mom-and-pop shops of the U.S., the hamburger is a huge part of America's food culture. Whether you got it from the old drugstore for a nickel or you paid top dollar for a premium Kobe beef patty, your taste buds have been craving this American staple for decades. To bring the classic taste into your own home, check out our favorite from our 50 Best Burger roundup: the Number One burger from Los Angeles' 25 degrees care of chef Tim Goodell.

Servings: 4

Ingredients For 25 Degrees' 1000 Island Dressing

- 1/4 cup mayonnaise
- 1/2 ounce pickles, minced
- 1/2 ounce shallots, minced
- 1 tablespoon red wine vinegar
- 2 tablespoons lemon juice

Ingredients for the Burger

- 2 pounds ground beef, 80 percent lean/20 percent fat blend
- 8 slices applewood-smoked bacon
- 8 ounces Crescenza cheese
- 8 ounces Gorgonzola cheese
- 4 brioche buns, toasted
- 8 tablespoons 25 Degrees 1000 Island dressing
- 1 handful washed wild arugula

Directions for 25 Degrees 1000 Island Dressing

Combine all of the ingredients together and refrigerate until ready to use.

Directions for the Burger:

Heat a griddle or saute pan over medium-high heat, and coat with olive oil. In a bowl, combine the beef and salt and pepper to taste to form four 5-inch patties. Cook the patties for about 8-9 minutes in the pan, flipping once, to desired done-ness. While the burgers are cooking, place all of the bacon in a skillet and cook for about 5 minutes on each side, reserve.

Just before the patties are cooked, place the Crescenza and Gorgonzola cheese on top until melted; remove from heat and let rest. Halve the toasted brioche buns then spread the dressing evenly on each side of the bun. Layer the bacon and arugula to complete the burger. Serve warm.

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