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Restaurants›Barrel + Rye›(barrel Burger) Recipe

(barrel Burger) Recipe

Name: Barrel + Ryes (barrel Burger) Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 pieces custom 80/20 ground beef blend (formed into 8 oz patties); 1 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tbs vegetable oil (for griddle or pan); 2 pieces potato buns; 2 tsp butter (softened, for toasting buns); 4 pieces fresh lettuce leaves (iceberg or romaine, washed & patted dry); 1 pieces tomato; 0.25 pieces red onion; 2 slices American cheese slices; 2 slices cheddar cheese slices; 2 slices Swiss cheese slices; 2 slices gouda cheese slices; 2 tsp mayonnaise; 2 tsp yellow mustard; 2 tsp ketchup; 4 pieces pickle slices

Inspired by Barrel + Rye

Time35m

Serves2

8oz custom burger blend, lettuce, tomato, onion, potato bun, your choice of american, cheddar, swiss, or gouda

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Ingredients

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Burger Patties

2 pieces custom 80/20 ground beef blend (formed into 8 oz patties)

1 tsp kosher salt

1 tsp freshly ground black pepper

1 tbs vegetable oil (for griddle or pan)

Buns & Toppings

2 pieces potato buns

2 tsp butter (softened, for toasting buns)

4 pieces fresh lettuce leaves (iceberg or romaine, washed & patted dry)

1 pieces tomato

1/4 pieces red onion

Cheese (choose one)

2 slices American cheese slices

2 slices cheddar cheese slices

2 slices Swiss cheese slices

2 slices gouda cheese slices

Optional Condiments

2 tsp Mayonnaise

2 tsp yellow mustard

2 tsp Ketchup

4 pieces pickle slices

Method

Burger Patties

Bring patties to temp

Remove 8 oz patties from the refrigerator 15–20 minutes before cooking to come closer to room temperature. This helps them cook evenly.

Season

Pat the patties dry with paper towel and season both sides evenly with kosher salt and freshly ground black pepper (about 1 tsp each total for both patties).

Cook

Heat a cast-iron skillet or griddle over medium-high heat until shimmering. Add 1 tablespoon vegetable oil and spread. Carefully place patties onto the hot surface. Cook uncovered for 3–4 minutes on the first side without pressing. Flip once and cook 3–4 minutes for medium (internal temperature ~ 140–145°F / 60–63°C). Adjust time 1–2 minutes per side for desired doneness.

Melt cheese

If using cheese, place 1–2 slices on each patty about 1 minute before removing from the heat. Cover the pan briefly with a lid or tent loosely with foil to help the cheese melt evenly.

Rest

Remove patties to a plate and let rest 3–4 minutes. Resting allows juices to redistribute.

Buns & Toppings

Prep vegetables

While patties rest, slice the tomato into 1/4-inch thick rounds (about 3–4 slices from one tomato). Slice the red onion into thin rings and separate. Tear or trim lettuce leaves to fit buns.

Toast buns

Spread about 1 teaspoon softened butter on cut sides of each potato bun. Return the skillet or griddle to medium heat and toast the buns cut-side down 30–60 seconds, until golden and slightly crisp. Remove and set aside.

Assemble

If using condiments, spread mayonnaise, mustard, or ketchup on the bun halves as desired. Place lettuce on the bottom bun, then the rested cheeseburger patty, tomato slices, a few onion rings, and pickle slices if using. Top with the potato bun crown.