Restaurants›Liberty Market›Tower Burger Recipe

Tower Burger Recipe

Inspired by Liberty Market
Time35m
Serves1

1/2 lb. all-natural, brisket chuck blend, tomato, red onion, shredded iceberg, garlic aioli and pickles on a grilled kona bun.served with house seasoned French fries (cheese options: american, aged cheddar, monterey jack)

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Ingredients

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Burger Patties & Seasoning

Buns & Spread

Toppings

House-Seasoned French Fries

Method

Burger Patties & Assembly

1

Form Patties

Divide the 1/2 lb brisket-chuck blend into a single portion and gently form into one patty about 3/4" thick and slightly wider than the bun. Do not overwork the meat; press a shallow dimple in the center with your thumb to keep it from doming while cooking.

2

Season

Season both sides of the patty with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper just before cooking.

3

Toast Bun

Heat a griddle or skillet over medium-high. Lightly butter the cut sides of the Kona bun with 1 tsp softened butter. Place cut-side down on the hot griddle for 30–45 seconds until golden and lightly crisp. Remove and keep warm.

4

Cook Patty

Add 1 tbsp neutral oil to the hot griddle or skillet. Lay the seasoned patty on the surface and cook undisturbed for 3–4 minutes to develop a crust. Flip and cook another 3–4 minutes for medium (adjust 1–2 minutes more for medium-well). If adding cheese, place 1 slice on the patty after flipping and cover the pan for 30–60 seconds to melt.

5

Rest

Remove the patty from the pan and let rest for 2 minutes while finishing assembly. Resting redistributes juices and prevents a soggy bun.

6

Assemble Tower Burger

Spread 2 tbsp garlic aioli on the bottom bun. Place the rested cheesed (or plain) patty on the aioli. Top with shredded iceberg (approx. 1/2 cup), 2 tomato slices, 3 rings of red onion, and 3 pickle slices. Spread a light smear of garlic aioli on the top bun and crown the burger. Serve immediately.

House-Seasoned French Fries

7

Prep Potatoes

Rinse the cut fries under cold water to remove excess starch, then dry thoroughly with clean kitchen towels or paper towels. Dry fries crisp up much better when frying.

8

Heat oil in a heavy pot or fryer to 325°F (163°C) for the first fry. Blanch the fries in batches for 3–4 minutes until soft but not browned. Remove and drain on a rack or paper towels. Increase oil temperature to 375°F (190°C). Fry the blanched fries again in batches for 2–3 minutes until golden and crisp. Drain on paper towels.

9

Season Fries

While still hot, toss fries with 1 tsp kosher salt, 1/4 tsp smoked paprika, 1/4 tsp garlic powder, 1/8 tsp onion powder, and 1 tsp chopped parsley (optional). Shake or toss to coat evenly. Serve alongside the burger.