Tiger Woods

Instructions

1. 1. Divide ground beef into 4 equal portions (about 8 oz each). Gently form into patties about 4 inches across and 3/4 inch thick. Make a slight indent in the center of each with your thumb to prevent doming.
2. 2. Season both sides generously with salt, pepper, garlic powder, and onion powder. Let rest at room temperature for 15 minutes.
3. 3. Heat a cast-iron skillet or grill pan over high heat until very hot, about 3 minutes. Lightly oil the cooking surface.
4. 4. Cook patties for 3 to 4 minutes without pressing down. A good crust should develop. Flip once.
5. 5. Cook another 3 minutes for medium. In the last minute of cooking, lay 2 slices of American cheese on each patty and cover with a dome or lid to melt.
6. 6. Butter the cut sides of the brioche buns and toast cut-side down in the same pan until golden, about 1 to 2 minutes.
7. 7. Build the burgers: spread mayonnaise on the top bun and your choice of condiments on the bottom. Layer lettuce, tomato, onion, the cheeseburger patty, and pickles.
8. 8. Serve immediately with french fries and a milkshake.

Instructions

1. 1. Place each chicken breast between two sheets of plastic wrap. Pound gently with a meat mallet or rolling pin to an even thickness of 3/4 inch — this ensures even cooking and juicy results.
2. 2. Whisk together all marinade ingredients. Add the chicken breasts, turning to coat. Marinate in the refrigerator for at least 1 hour, up to 4 hours.
3. 3. Make the sandwich sauce: mix mayonnaise with lemon juice, honey, and Dijon. Season with salt and pepper. Refrigerate until needed.
4. 4. Remove chicken from the marinade. Pat lightly with paper towels — a slightly drier surface will give better grill marks. Discard marinade.
5. 5. Heat a grill or cast-iron grill pan over medium-high heat. Oil the grates well.
6. 6. Grill the chicken for 5 to 6 minutes on the first side, resisting the urge to move it — the chicken will release naturally when it's ready to flip.
7. 7. Flip and cook for another 4 to 5 minutes. In the last minute, lay a slice of cheese over each breast. Cover briefly to melt. The internal temperature should read 165°F.
8. 8. Rest chicken for 5 minutes.
9. 9. Lightly toast the split buns on the grill, cut-side down, for 1 to 2 minutes.
10. 10. Spread the honey-Dijon mayonnaise on both sides of each bun. Layer romaine, tomato, and red onion on the bottom bun. Place the chicken breast on top. Add pickles and the top bun.
11. 11. Serve immediately alongside french fries and a milkshake.