Butcher Burger

Staff Writer
Butcher Burger
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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6
Servings
1073
Calories Per Serving
Deliver Ingredients

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 Tablespoon 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 Tablespoon 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 Pounds 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.

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.

Nutritional Facts

Total Fat
76g
100%
Sugar
6g
N/A
Saturated Fat
36g
100%
Cholesterol
267mg
89%
Protein
67g
100%
Carbs
31g
10%
Vitamin A
338µg
38%
Vitamin B12
5µg
87%
Vitamin B6
1mg
68%
Vitamin C
8mg
13%
Vitamin D
1µg
N/A
Vitamin E
2mg
9%
Vitamin K
24µg
30%
Calcium
527mg
53%
Fiber
3g
13%
Folate (food)
45µg
N/A
Folate equivalent (total)
107µg
27%
Folic acid
36µg
N/A
Iron
7mg
36%
Magnesium
90mg
23%
Monounsaturated
26g
N/A
Niacin (B3)
14mg
70%
Phosphorus
842mg
100%
Polyunsaturated
9g
N/A
Potassium
1121mg
32%
Riboflavin (B2)
0.7mg
43.7%
Sodium
1238mg
52%
Thiamin (B1)
0.6mg
42.3%
Trans
2g
N/A
Zinc
13mg
90%

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