We still get a chuckle when we think back to an exhibition at London’s Victoria & Albert Museum that sought to summarize national cultures in a single object. The curators clearly had a sense of humor. (In a self-deprecatory moment, they chose the W.C. for the English.) We Americans were boiled down to … the hamburger. It is, after all, ‶mass-produced, cheap, efficient, but essentially juvenile.″ The curators forgot to mention that, properly done, the hamburger is also delicious.

Americana in the heart of Texas

In our part of the country, Memorial Day launches the grilling season. Mind you, we’ll be in our back yard, at least six feet from anyone, and there will just be the two of us. Since the celebration is rather toned down, we’re giving it a boost by copying one of the best burgers we have ever tasted. That’s the Blue Ribbon Burger from Cured (306 Pearl Parkway, Suite 101, San Antonio, TX; 210-314-3929, curedatpearl.com), Steve McHugh’s gastropub located in the old Pearl Administration Building of the former Pearl Brewing complex. This weekend. McHugh is offering it on his limited menu for curbside pickup, and we hope plenty of San Antonians avail themselves of the opportunity.

In these pandemic days, Cured has a special resonance. McHugh was diagnosed with non-Hodgkins lymphoma in January 2010, but he and his doctors battled him back to health. Once he was fully in remission, he realized his dream of opening his own restaurant. The name of the establishment pays tribute both to his battle with disease and his love of cured meats.

And naturally, his burger has a bit of the special cure cooked into it. Specifically, it’s a patty that combines ground beef with ground bacon. He tops it with a smoked onion jam and good old American cheese. (A good substiutute for the time-consuming onion jam is Stonewall Kitchen’s Roasted Garlic Onion Jam.) McHugh also does not stint on salt and pepper.

Here’s a simplified version of his recipe. Both meats grind best when half frozen.

CURED BLUE RIBBON BURGER

1 1/2 pounds top round, cut into large pieces
1/2 pound good quality bacon
Salt and pepper to taste

Directions

Grind the top round and bacon alternately through a large die (3/8”) so that there is a good beef-to-bacon ratio. Switch to the smaller die (3/16”) on your grinder and regrind the meat to a smooth consistency. Divide the burgers into six patties. Season your burgers with salt and twice as much pepper than you think. Pepper is the key to a great burger. Grill to medium well-done.

Top the burgers with a spoonful of the onion jam and top with a slice of cheese. While cheese is melting, place the rolls on the griddle to brown.