Butcher Burger Recipe


Nutrition

Cal/Serving: 998
Daily Value: 50%
Servings: 6

Low-Carb
Fat78g121%
Saturated37g184%
Trans1g0%
Carbs11g4%
Fiber3g10%
Sugars4g0%
Protein64g127%
Cholesterol271mg90%
Sodium1125mg47%
Calcium488mg49%
Magnesium84mg21%
Potassium1144mg33%
Iron6mg31%
Zinc13mg87%
Vitamin A3182IU64%
Vitamin C10mg16%
Thiamin (B1)0mg26%
Riboflavin (B2)1mg38%
Niacin (B3)12mg59%
Vitamin B61mg68%
Folic Acid (B9)63µg16%
Vitamin B125µg87%
Vitamin D2µg0%
Vitamin E1mg7%
Vitamin K38µg48%
Fatty acids, total monounsaturated27g0%
Fatty acids, total polyunsaturated5g0%
Have a question about the nutrition data? Let us know.

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Arlington Club

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. 

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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 dashes of Tabasco
  • 1/2 tablespoon Worcestershire sauce
  • 1 1/2 tablespoons chopped red onion

For the caramelized onions :

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

For the black pepper bacon :

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

For the burgers :

  • 6 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 pound Tickler Cheddar, or your favorite Cheddar
  • 6 pieces green leaf lettuce, cut into burger-size rounds
  • 6 slices rip tomato, about 1/4-inch thick
  • Salt and pepper, to taste

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.

Recipe Details

Servings: 6

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