Chef's Fat Burger Recipe
Chef's DE patty (a 6oz. blend of brisket, short rib & chuck) with lettuce, tomato, red onion, and pickle on a Martin's potato bun with DE burger sauce
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Ingredients
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Burger Patty
Toppings
Bun
DE Burger Sauce
Method
Burger Patty
- 1
Prepare the Meat Blend
In a mixing bowl, combine the brisket, short rib, and chuck. Ensure that the meat is well blended.
- 2
Season the Patty
Add salt and black pepper to the meat blend and mix until evenly distributed.
- 3
Form the Patty
Shape the meat mixture into a patty about 6 ounces in weight. Make an indentation in the center of the patty to prevent it from puffing up while cooking.
Cooking the Patty
- 4
- 5
Rest the Patty
Once cooked, remove the patty from heat and let it rest for a few minutes to retain its juices.
Assembling the Burger
- 6
Prepare the Bun
Lightly toast the Martin's potato bun on the grill or in a toaster while the patty is resting.
- 7
Add the Sauce
In a small bowl, mix together the mayonnaise, ketchup, Dijon mustard, garlic powder, Worcestershire sauce, salt, and black pepper to create the DE burger sauce.
- 8
Build the Burger
Spread a generous amount of the DE burger sauce on the bottom half of the toasted bun. Place the patty on top, followed by the lettuce, tomato slices, red onion slices, and pickle slices. Top with the other half of the bun.