Today is officially Sean Brock Day at Food Republic. Brock is no stranger to us, and we like it that way. He’s one of the most passionate culinary ambassadors for the American South, particularly his beloved Lowcountry (the coastal region of South Carolina). He’s also one of the nicest guys you could share a bottle of Pappy with (and he’s usually buying). Today marks the release of his first cookbook, Heritage. And one of our favorite recipes is the crazy popular Husk cheeseburger. Here's Sean on what the burger means to him, a video that will likely make you very hungry and the full recipe below.

When I opened Husk, I knew we had to have a cheeseburger on the menu. Everyone has their own idea of the perfect burger; mine was inspired by the drive-in that my family used to take me to when I was young. Robo’s was the only real “restaurant” in my hometown, and my family just loved it. We would go there after my Little League baseball games. As a game wound down, I would be daydreaming about that burger, shake and crinkle-cut fries. It’s probably the reason for some missed fly balls.

What I remember most about the cheeseburger was the squishy bun and how wonderful it was to eat the double patty covered in gooey American cheese. This recipe is a tip of the hat to that burger. I’ve changed it a little to make it my own — I wouldn’t dare try and replicate the burger from Robo’s. This recipe feeds a crowd, but you can halve it for a smaller group.

If you don’t have a meat grinder, ask the butcher to grind the meats for you.

Also see: 4 Years And 1 Broken Knee Later, Sean Brock's Cookbook Debut Is Out Of The Oven