Big Papa's Beef Patty

Staff Writer
Big Papa's Beef Patty
Serpas

Named one of the 10 "Best New Restaurants in America," by GQ in 2009, Serpas True Food receives a lot of its praise for its custom-blend beef patty served on a homemade brioche bun. Topped with Monterey Jack cheese, crispy bacon, and a spicy mayonnaise, Serpas’ double beef patty represents everything we love about a classic cheeseburger — diner style. It’s seared to perfection on a flattop griddle and served on a buttery toasted bun. 

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1
Servings
2078
Calories Per Serving
Deliver Ingredients

Ingredients

  • 5 Ounces blended ground chuck, brisket, and sirloin
  • Salt and pepper, to taste
  • 2 Tablespoons grated smoked Cheddar and Monterey Jack cheese
  • 1 brioche bun
  • 1 Tablespoon clarified butter
  • 2 Tablespoons clarified butter
  • 2 Tablespoons chipotle-aioli or a favorite mayonnaise-based condiment
  • 1 Tablespoon caramelized onions
  • 1 strip thick-cut applewood-smoked bacon
  • 2-3 leaves lettuce

Directions

In a medium-sized bowl and using your hands, form the patty with 5 ounces of chuck brisket and sirloin. Season both sides of the patty with salt and pepper to taste. Lightly salt a large skillet. On medium-high heat using the skillet, sear the patty on 1 side for 2 to 3 minutes and flip. Take a heaping handful of the grated cheese mixture and layer onto the patty. Cook for 2 to 3 minutes.

While patty is cooking, spread the clarified butter onto each side of the brioche bun. Toast until lightly golden brown. Pull patty off the skillet and place on the bottom bun. Generously coat the top bun with a chipotle-aioli mayonnaise or your favorite mayonnaise-based condiment using a pastry brush. Layer with caramelized onions, applewood-smoked bacon, and lettuce and finish with top bun. 

Beef 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.

Beef 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.

Nutritional Facts

Total Fat
159g
100%
Sugar
9g
N/A
Saturated Fat
68g
100%
Cholesterol
566mg
100%
Protein
111g
100%
Carbs
49g
16%
Vitamin A
491µg
55%
Vitamin B12
7µg
100%
Vitamin B6
2mg
100%
Vitamin C
1mg
2%
Vitamin D
1µg
N/A
Vitamin E
3mg
15%
Vitamin K
28µg
35%
Calcium
553mg
55%
Fiber
2g
7%
Folate (food)
57µg
N/A
Folate equivalent (total)
57µg
14%
Iron
11mg
59%
Magnesium
110mg
27%
Monounsaturated
53g
N/A
Niacin (B3)
23mg
100%
Phosphorus
1131mg
100%
Polyunsaturated
20g
N/A
Potassium
1530mg
44%
Riboflavin (B2)
0.8mg
48.7%
Sodium
1604mg
67%
Thiamin (B1)
0.4mg
26.3%
Trans
0.8g
N/A
Zinc
21mg
100%

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