Tavern Burger Recipe
Recipe information
Make Tavern Burger in just 35m. Local American Wagyu, short rib and brisket beef blend, aged white cheddar, shredded lettuce, sliced tomato and garlic aioli
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Ingredients
Burger Patties
Cheddar & Cheese
Buns & Toppings
Garlic Aioli
Garlic Aioli
1. Make aioli
In a small bowl combine 3 tablespoons mayonnaise, minced garlic, 1 teaspoon lemon juice, and 1 teaspoon Dijon mustard. Whisk until smooth. Season with a pinch of kosher salt and a pinch of freshly ground black pepper, taste and adjust (add more lemon for brightness or more garlic to taste). Cover and refrigerate while you prepare the patties so flavors meld (at least 10 minutes).
Burger Patties
2. Form patties
Divide 1 lb of the wagyu/short rib/brisket blend into four roughly equal portions (about 4 oz each) if making 4 smaller patties, or two portions if you prefer larger 8 oz patties. Lightly shape each portion into a loose ball then press into a patty about 3/4-inch thick with a slight indentation in the center to reduce doming while cooking. Handle meat gently and do not overwork. Season both sides evenly with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper, dividing the seasoning among patties.
3. Cook patties
Heat a heavy skillet or flat top griddle over medium-high heat until very hot. Add 1 tablespoon neutral oil and swirl. Place patties on the hot surface with the indent facing up; leave space between them. Cook without moving 3–4 minutes until a deep brown crust forms. Flip and immediately place a slice of aged white cheddar (about 1 oz per patty) on each patty. Cook 2–4 minutes more for medium (internal temp ~140°F/60°C) or longer to desired doneness. If using a lid, cover for the last minute to help cheese melt. Transfer cooked patties to a plate and tent loosely with foil to rest for 3–5 minutes.
Buns & Assembly
4. Prepare buns and toppings
While patties rest, slice tomato into 1/4-inch rounds and separate into four slices. Warm a separate skillet over medium heat and spread softened butter on the cut sides of the buns. Toast buns, buttered-side down, until golden and crisp, about 1–2 minutes. Remove and set bottom and top buns aside. Toss or lightly dress shredded lettuce with a tiny pinch of salt if desired.
5. Assemble burgers
Spread about 3/4–1 tablespoon of garlic aioli on the bottom bun. Place the rested cheddar-topped patty on the aioli. Top each patty with a mound (about 1/2 cup) of shredded lettuce, then a slice of tomato. Finish with a smear of aioli on the top bun if desired and close the sandwich. Serve immediately while warm.
6. Optional serving suggestions
Serve with fries, pickles, or a simple slaw. Provide extra salt and pepper at the table.
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