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MEMORIAL DAY BURGER RECIPE CRISTINA FERRAREMemorial Day is the last Monday of May and commemorates all men and women who have died in the military service for the United States. We honor and give thanks for their service to our country, and for all the privileges we have living in this great country. We honor them and also their families.  

We celebrate the day with family and friends. We have wonderful musicians in the family who play instruments, and many have beautiful singing voices so great music surrounds us. The rendition of, “God Bless America” we sing makes me cry every time. We serve up gratitude, lots of love, balloons, flags, and plenty of food, for days! Embrace this day, embrace our freedom! Enjoy!



Here is a recipe for an outstanding burger. It’s vital in order to have the juiciest, freshest beefiest flavor for your burgers is that you have your butcher grind a fresh chuck roast and ask him to grind it for hamburgers. You won’t believe what a difference it makes in the flavor of the burgers, they come out juicy, moist and full of beefy flavor. I use a cast iron skillet to make these burgers. It’s important that you fire up the pan REALLY hot, that way when you place your burger in it sears the meat immediately trapping all the juices inside.


Makes 6-5 ounce burgers

2 to 3-lb. pound chuck roast ground fresh for hamburger

Healthy pinches of kosher salt on both sides of burger

6 slices extra thick sharp cheddar cheese slices

1 package of 3” to 4” Brioche buns

2 Tablespoons Safflower oil

Kosher dill cucumber pickles 2 per burger, (12) more is you like

2 cup frisee lettuce

½ cup Ketchup more if you like

6 extra- long toothpicks


Shape 6 (5-ounce) hamburger meat into 4” wide, ½” thick oval patties.  Be careful not to pack the meat tightly, it dries out the burger.

Sprinkle a healthy pinch of kosher salt over the top of the burger. Crack some pepper over the top as well.

On high heat, heat a cast iron skillet until super- hot, about five minutes. Add the safflower oil and use a paper towel to spread the oil all over the bottom of the skillet. Place the seasoned burgers in the skillet. Grill for 2 minutes, then flip the burgers over.

Grill for 2 minutes, flip the burgers over again, and grill for 1 minute.

Flip again, and add one slice of cheese on top of each patty. Cover with lid. Grill for 1 minute more. The burgers will be medium rare.

Lower heat to medium-low if you want your burgers cooked medium to well done for 2 minutes.

Remove burgers and place them on a warm plate by the stove (do not cover). Let rest for while you place the bottom of the Brioche bun in the skillet for 30 to 45 seconds to lightly toast.  

On clean plates, assemble the burgers and buns. Place the bottom of the bun on the plate and add a heaping Tablespoon of ketchup and spread, add the burger, small handful of frisee lettuce on top, top with 2 pickle slices. Add top of bun, secure with toothpicks.

You can add any condiment you like, I like the ketchup because it brightens up your taste buds with its’ slightly acid, slightly sweet tomato taste. However, I can honestly tell you, these are so over the top tasty that you don’t need anything on them other than the bun. You are now ready to bite into the tastiest, juiciest hamburger. So simple, Enjoy!