Butcher Burger

Butcher Burger
Staff Writer

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

For the caramelized onions

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

For the black pepper bacon

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

For the burgers

  • 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
  • pieces green leaf lettuce, cut into burger-size rounds
  • 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.

Nutritional Facts

Total Fat
60g
86%
Saturated Fat
24g
100%
Cholesterol
158mg
53%
Carbohydrate, by difference
21g
16%
Protein
54g
100%
Vitamin A, RAE
39µg
6%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
541mg
54%
Choline, total
11mg
3%
Fiber, total dietary
3g
12%
Fluoride, F
1µg
0%
Folate, total
9µg
2%
Iron, Fe
5mg
28%
Magnesium, Mg
19mg
6%
Manganese, Mn
1mg
56%
Phosphorus, P
292mg
42%
Selenium, Se
10µg
18%
Sodium, Na
960mg
64%
Water
145g
5%
Zinc, Zn
1mg
13%

Burger Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Burger Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.