Jul 14 2026
Restaurants›Maximón›Dry Aged Burger Recipe

Dry Aged Burger Recipe

Inspired by Maximón
Time1h 30m
Serves2

two 4 oz patties, pepper jack, pickled vegetables, cilantro aioli

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Ingredients

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Burger Patties

Cheese

Pickled Vegetables

Cilantro Aioli

Buns

Method

Pickling Vegetables

  1. 1

    Prepare Pickled Vegetables

    In a medium saucepan, combine white vinegar, water, sugar, and salt. Heat over medium heat until the sugar and salt dissolve. Remove from heat and let cool.

  2. 2

    Add Vegetables

    Once the pickling liquid is cool, add the julienned carrots, sliced cucumbers, and sliced red onion. Ensure the vegetables are submerged in the liquid. Cover and refrigerate for at least 1 hour, preferably overnight.

Cilantro Aioli

  1. 3

    Make Cilantro Aioli

    In a small bowl, combine mayonnaise, chopped cilantro, minced garlic, lime juice, and salt. Mix well until all ingredients are fully combined. Adjust salt to taste. Set aside.

Burger Patties

  1. 4

    Form Patties

    Divide the ground beef into two equal portions (4 oz each) and shape them into patties, making a small indent in the center of each patty to prevent puffing during cooking. Season both sides with kosher salt and black pepper.

  2. 5

    Cook Patties

    Preheat a grill or skillet over medium-high heat. Cook the patties for about 3-4 minutes on one side. Flip the patties and place a slice of pepper jack cheese on top. Cook for an additional 3-4 minutes or until the internal temperature reaches 160°F (71°C) and the cheese is melted.

Assemble Burger

  1. 6

    Toast Buns

    Lightly toast the burger buns on the grill or in a toaster until golden brown.

  2. 7

    Build the Burger

    Place each patty on a bottom bun. Top with pickled vegetables and a generous dollop of cilantro aioli. Cover with the top bun and serve immediately.

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