Butcher Burger

Ingredients

For the sauce

  • 2 1/2 Tablespoons  mayonnaise
  • 2 Tablespoons  mustard
  • 1/2 Tablespoon  finely chopped tarragon
  • 1/2 Tablespoon  finely chopped chives
  • 1/2 Tablespoon  finely chopped parsley
  • 1/2 Tablespoon  capers, finely chopped
  • 1/2 Tablespoon  cornichons, finely copped
  • 1/2 Teaspoon  finely chopped garlic
  • 1/2 Teaspoon  finely chopped anchovies
  • 2 s  dashes of Tabasco
  • 1/2 Tablespoon  Worcestershire sauce
  • 1 1/2 Tablespoon  chopped red onion

For the caramelized onions

  • 2 Tablespoons  butter
  • 3 s  red onions, sliced thin
  •    Salt and pepper, to taste

For the black pepper bacon

  • 12 s  slices applewood-smoked bacon
  • 1 1/2 Tablespoon  butcher black pepper

For the burgers

  • 6 s  potato sesame hamburger buns
  • 1/2 Cup  butter, at room temperature
  • 2 1/2 Pounds  ground short rib beef, formed into 6 equal portions
  • 3/4 Pounds  Tickler Cheddar, or your favorite Cheddar
  • 6 s  pieces green leaf lettuce, cut into burger-size rounds
  • 6 s  slices rip tomato, about 1/4-inch thick
  •    Salt and pepper, to taste

A top-selling menu item at Laurent Tourondel’s Arlington Club, this butcher burger gets its name from the decadent shortrib meat used to create the patty. Extra steps need to be taken to create the caramelized onions and pepper crusted bacon, but it’s worth it. 

Click here to see 50 Best Burger Recipes 

Directions

For the sauce

Combine all ingredients in a mixing bowl and stir until incorporated. Set aside.

For the caramelized onions

Melt the butter in a large pot set over medium-low heat. Add the onions and season with salt and pepper. Stirring occasionally, allow the onions to slowly caramelize. This will take about 20-25 minutes. Once the onions are dark golden brown, remove from pot and reserve.

For the black pepper bacon

Preheat the oven to 350 degrees. On a baking sheet lined with parchment paper, lay the bacon slices in a single layer. Evenly sprinkle ½ of the butcher black pepper over the bacon, top with another sheet of parchment paper, and press the pepper firmly into the bacon. Invert the bacon using the 2 sheets of parchment, and repeat the process with the remaining pepper. Discard the top piece of parchment paper and bake for 10-12 minutes, or until bacon is cooked through and golden brown. Remove from oven and transfer to a paper towel-lined plate to drain.

For the burgers

Preheat the grill to medium-high. Spread the softened butter, in a thin layer on each ½ of burger bun. Place buns back together and reserve for later use.

With the remaining butter, spread a very thin layer on each side of the burger patty and season with salt and pepper. Grill patties to desired temperature (for medium-rare to medium, it will take about 6-7 minutes on each side). During the last 2 minutes of cooking, top each patty with caramelized onions, 2 ounces of Cheddar, and 2 strips of bacon.

Once the cheese has melted, carefully transfer to a baking sheet. While the burgers rest, toast the burger buns on the grill, about 30 seconds, or until grill marks appear. Garnish each side of the bun with 1 tablespoon of the sauce, add the patty and top with lettuce and tomato. Use a skewer to keep the burger from toppling.

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