The Best Burger Recipe


Cal/Serving: 3,614
Daily Value: 181%
Servings: 4

Vitamin A3130IU63%
Vitamin C6mg10%
Thiamin (B1)1mg57%
Riboflavin (B2)1mg64%
Niacin (B3)30mg148%
Vitamin B63mg148%
Folic Acid (B9)98µg25%
Vitamin B1213µg217%
Vitamin D3µg1%
Vitamin E6mg28%
Vitamin K18µg22%
Fatty acids, total monounsaturated49g0%
Fatty acids, total polyunsaturated9g0%
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More Recipes By Joseph Gerace

The Best Burger
Yasmin Fahr

"I'm a guy who likes to cook what he eats and that's the inspiration for this burger," says chef/co-owner Joseph Gerace of Tavern 1844 in St. Croix. But it's not just any burger, it's the winnning entrée of the Taste of St. Croix event that took place during the 2011 St. Croix Food & Wine Experience.

The smoky bacon paired with delicate Maine lobster and a caramelized onion and truffle aioli basically earns this burger its winning title, but once you taste it, you'll definitely agree that it earns its menu title of The Best Burger as well. Oh, and did we mention that it's served with 100% Australian Waygu beef? 

If you make it down to St. Croix, make sure to stop by and try a bite of this decadent burger and enjoy one of over 50 beers that the restaurant has to offer. But if you can't make it down, try your hand at replicating it with the recipe below. — Yasmin Fahr



For the aioli:

  • Oil 
  • 1 large white onion, thinly sliced
  • 2 tablespoons truffle cream
  • 4 cups mayonnaise, plus more for the rolls, preferably homemade
  • 2 tablespoons pressed roasted garlic
  • White truffle-infused oil

For the lobster: 

  • One 1 ½-pound Maine lobster
  • 1 pound (2 cups) butter

For the burger:

  • 4 pounds Wagyu beef, preferably Australian
  • Pinch of granulated garlic
  • Salt and pepper
  • 4 New York-style rolls
  • 8 pieces crispy, cooked bacon or pancetta, about 1/8-inch thick
  • 4 slices of tomato
  • Arugula, preferably teen arugula, for garnish


For the aioli:

Heat some oil in a pan and caramelize the onions. Then, in a Robot Coupe, blender, or food processor, combine the remaining ingredients except for the truffle oil. Drizzle in the truffle oil while blending until everything tightens together and is combined. Set aside. (Leftover aioli can store in the refrigerator for up to one week).

For the lobster:

Prepare an ice bath. Cook the lobster in boiling water for about 6 ½ minutes and then place in the ice bath. 

Shell the lobster, then poach it in the butter for about 6-8 minutes, at not quite a simmer but also not a boil. (Reserve the leftover butter and use it as lobster-butter for whatever you'd like.)

For the burger:

Season the beef with the garlic, salt, and pepper, lightly combining once. Cook on a grill or griddle pan until medium rare or medium (do not cook Wagyu beef past medium). Meanwhile, spread a little mayonnaise on the inside of each bun half and lightly toast, face down on a griddle or in a toaster. 

To serve, spread the aioli on the bun, place the burger on top, followed by the lobster, bacon/pancetta, tomato, and arugula. Close and enjoy thoroughly. 

Recipe Details

Makes 4 burgers

Servings: 4

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jason richadon's picture

i wish to lost some weight not until i find this delicious, maybe i should eat one piece so that have enough strength to lose weight.


I live in Australia and the US. Wagyu beef can't hold a candle to good old U.S.Choice. Wagyu also runs about 13 dollars a pound in Queensland. The rest of the beef is grass fed Brahman which is unpalatble. The Australian beef producers can't cut it for flavor.

luiszhawa's picture

I have an east coast and a west coast winner. I will start with the East and finish with the West because I am from the West. The Black Label Burger at Minetta Tavern is simple mouth watering. No sauce necessary. I need this in my mouth right now. Perfection in the form of a burger.
car video recorder

JackHarrington's picture

I'm hungry, let's eat...


Lobster? Garlic? Do they hate the taste of burgers? Enough with the garlic already. Garlic is for people that hate the taste of food. Fresh ground round, not pre-ground. A big slice of onion, COOPER cheese (essential), something green (I prefer spinach or romaine), maybe a sandwich slice pickle and HEINZ ketchup, on a fresh hardroll. Garlic should not come anywhere near a burger. America is going to smell like ass with all this garlic everyone is eating. TIP:do not eat garlic specials in resturants or buy at store, its how they cover up stinky meat and fish (true).


where do i find Wagyu beef in Levelland Texas ????????????,amoung the cotton fields


OH YEAH! Truffle's and lobster...Let me just dig that out of my fridge.
Do what I do, it's affordable; Do the condiment bowls up royally. Put out sauted mushrooms, crumbled blue cheese, parmesan cheese, a nice garlic white gravy, sauted onions, shredded cheddar, a good salsa, some well crushed guacamole, bacon slices, lettuce, roasted red peppers, and anything else you can think of, then let everyone build their own.
The patty? Garlic,salt, pepper. K.I.S.S..

soonerfan1970's picture

How to make Peanut butter bacon burger

1. Cook your bacon to desired doneness. (Crispy works best in this recipe) Crumble into pieces.

2. Season the patties with seasoning salt and black pepper and fry or grill till it's as done as you like.

3. Put some peanut butter in a small microwave bowl and heat it, just for 30 sec - 1 min. Just to heat it enough to spread.

4. When burger is done, assemble. Slather mayo on both sides of the bun, add lettuce, onion, and patty. Pour on the warm peanut butter and top with bacon. Enjoy this monstrosity without any guilt.. because it's GOOD!

Tip: If you put a pan fried banana on this burger, I believe it will be called an "Elvis burger". I had one in a restaurant in Memphis and one in Tulsa, Oklahoma once but I can't recall where.


Joe Gerace is amazing! I love everything he makes, his food is to dye for. I would take a trip to St. Croix just to eat his food, you should too! Joe is an unforgettable will never forget him, the food, or the Island!

- Laura Fernando (Gilbert, Arizona) formerly known as Laura Barbie Phillips

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