Pat Lafrieda Usda Prime Dry Aged Beef Burger Recipe
shallot jam, cooper american cheese, max sauce, iceberge lettuce, hand cut fries
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Burger Ingredients
Max Sauce Ingredients
Shallot Jam Ingredients
Fries Ingredients
Method
Shallot Jam Preparation
- 1
Make the Shallot Jam
Heat olive oil in a skillet over medium heat. Add sliced shallots and cook until softened, about 5 minutes. Stir in brown sugar, balsamic vinegar, and salt. Cook until caramelized and jam-like, about 10-15 minutes. Set aside.
Fries Preparation
- 2
Burger Preparation
- 3
Cook the Burger
Form the dry aged beef into two patties, season with salt and pepper. Heat a grill or skillet over medium-high heat. Cook the patties for 3-4 minutes on one side, then flip and add a slice of Cooper American cheese on top. Cook until the cheese is melted and the burger reaches desired doneness, about another 3-4 minutes.
- 4
Assemble the Burger
Toast the burger buns lightly. Spread max sauce on the bottom bun, add the cooked burger patty with melted cheese, top with shallot jam, and iceberg lettuce. Place the top bun on and serve with hand-cut fries on the side.
