Recipes By Michael David

NYT Cooking

The Comme Ça Burger

Michael David, the executive chef at Comme Ça brasserie in Los Angeles, gave this recipe to The Times in 2009 — a consummate burger that took him, he said, 11 tries to develop. The patties are seared on a plancha, stove-top cast-iron skillet, or grill, then finished either in the oven or the cooler side of a grill, with melted Cheddar and, at last, an iceberg lettuce salad dressed with spicy mayonnaise on top. With a toasted bun, it’s a ridiculously fine thing to eat.