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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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.


Calories per serving:

973 calories

Dietary restrictions:

Low Carb Gluten Free, Wheat Free, Peanut Free, Tree Nut Free, Soy Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 76g 116%
  • Carbs 11g 4%
  • Saturated 35g 174%
  • Fiber 2g 9%
  • Trans 2g
  • Sugars 4g
  • Monounsaturated 25g
  • Polyunsaturated 6g
  • Protein 64g 127%
  • Cholesterol 268mg 89%
  • Sodium 1,031mg 43%
  • Calcium 460mg 46%
  • Magnesium 82mg 20%
  • Potassium 1,100mg 31%
  • Iron 5mg 29%
  • Zinc 13mg 88%
  • Phosphorus 808mg 115%
  • Vitamin A 356µg 40%
  • Vitamin C 8mg 14%
  • Thiamin (B1) 0mg 26%
  • Riboflavin (B2) 1mg 39%
  • Niacin (B3) 12mg 60%
  • Vitamin B6 1mg 69%
  • Folic Acid (B9) 50µg 12%
  • Vitamin B12 5µg 85%
  • Vitamin D 1µg 0%
  • Vitamin E 2mg 9%
  • Vitamin K 33µg 41%
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