ground sirloin
ground chuck
salt
optional: slices of cheese (Monterey Jack is an additional tribute to CA, or Munster is also good)
sourdough bread
butter
your favorite burger fixin’s
Prepare patties by mixing even portions of sirloin and chuck, with a little salt, about 1/3 pound per burger. Shape your patties into ovals to match the bread. Grill patties to preferred doneness, flipping only once. After the flip, lay a slice of cheese over each pattie to melt while it finishes cooking.
Meanwhile, lightly butter bread on both sides (enough for two slices of bread per pattie). Toast both sides to golden brown on a griddle, then keep them warm in a low-temp oven, or wrapped loosely in foil on the grill.
Serve burgers with toasted bread as the bun, with all your favorite fixin’s. If you want to be really traditional, make sure you try topping yours with Thousand Island dressing.
Source: the Hoffman family (submitted by Angela Hoffman)