A comprehensive guide to making premium burgers using dry-aged beef trimmings, homemade fermented buns, caramelized onion jam, and melted cheese. This recipe challenges NYC's most famous burger establishments.
dry-aged beef trimmingshalf pound per patty, from quality butcher~226 gest.
American cheese~8 slicesest.
saltfor seasoning patties~1 tspest.
beef tallowfor brushing buns~2 tbspest.
Steps
▶ Tap a timecode to jump to roughly that moment in the video.
1
Make the burger buns: combine 500g bread flour, 25g granulated sugar, 10g kosher salt, and 1 packet instant yeast in a bowl and whisk together to distribute the dry ingredients evenly.
2
Prepare the wet mixture: combine 200ml water with 100g milk at no hotter than 100°F, then add to the dry ingredients.
3
Mix for 2-3 minutes until a smooth dough forms, then add 85g butter one piece at a time, fully incorporating each before adding the next. Knead for about 10 minutes until proper gluten development is achieved.
4
Shape the dough into a smooth ball and place in a preheated oven for proofing using the oven light as a heat source. Maintain temperature around 88-90°F, turning off the light after about 20 minutes to maintain proper proofing temperature.
5
Make caramelized onion jam: cut onions in half, then slice thinly using a mandoline. Cook in a small pan with 1 tbsp butter over low heat, covered with a little water, until deeply golden brown with some charred bits.
6
Once the onions are caramelized, season with a small amount of balsamic reduction and salt.
7
Prepare beef: cut dry-aged beef trimmings into sizes suitable for the grinder, then place the entire grinder in the freezer for at least 1 hour to ensure cold temperature for a pebbly grind.
8
When the bread dough has at least doubled in size, divide into 8 equal portions, shape into balls, and return to the proofer for another hour of proofing.
9
Just before baking, brush the dough balls with beaten egg yolk and immediately sprinkle with a mix of black and white sesame seeds.
10
Bake in the oven, turning and rotating after 15 minutes, continuing until golden brown and fully baked.
11
Grind the beef: using the frozen grinder, process the prepared beef until it has a pebbly texture.
12
Using the largest ring mold, shape the ground beef into patties approximately half a pound each. Ensure even thickness and smooth edges.
13
Sear the patties in a hot skillet with minimal added oil, developing a beautiful crust on both sides.
14
Top each patty with American cheese and transfer to a low oven to finish cooking to medium-rare temperature.
15
Slice the buns in half. Optionally brush with beef tallow. Spread caramelized onions on the bottom bun.
16
Place the cheese-topped patty on the onions, then top with the upper bun.
PrimedTableBETA
