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Restaurants›T-BONE PRIME STEAKHOUSE›Enzo’s Burger Recipe

Enzo’s Burger Recipe

Name: T-BONE PRIME STEAKHOUSEs Enzo’s Burger Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: American
Ingredients: 1.25 lbs ground beef (80/20 blend); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 0.5 tbs Worcestershire sauce; 4 oz smoked fresh mozzarella (sliced 1/4" thick); 0.5 cup hot cherry peppers (jarred, sliced); 0.75 cup fried crispy onions; 4 leaves red leaf lettuce (leaves, rinsed & dried); 1 large tomato (ripe, 1/2" slices); 0.5 cup mayonnaise; 2 tbs sour cream; 1 tsp chipotle peppers in adobo (finely minced); 0.5 tsp adobo sauce; 1 tbs fresh lime juice; 1 tsp dried ranch seasoning; 0.5 tsp garlic (minced); 0.25 tsp salt; 0.25 tsp black pepper; 2 pieces brioche burger buns (or potato rolls); 1 tbs unsalted butter (softened, for toasting); 1 tbs neutral oil (for griddle)

Inspired by T-BONE PRIME STEAKHOUSE

Time40m

Serves2

Prime burger topped with smoked fresh mozzarella, hot cherry peppers, fried crispy onions, lettuce, and tomato with chipotle ranch aioli sauce

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Ingredients

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Burger Patties

1 1/4 lbs ground beef (80/20 blend)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 tbs Original Worcestershire Sauce

Cheese & Toppings

4 oz smoked fresh mozzarella (sliced 1/4" thick)

1/2 cup hot cherry peppers (jarred, sliced)

3/4 cup fried crispy onions

4 leaves red leaf lettuce (leaves, rinsed & dried)

1 large tomato (ripe, 1/2" slices)

Chipotle Ranch Aioli

1/2 cup Mayonnaise

2 tbs Sour cream

1 tsp chipotle peppers in adobo (finely minced)

1/2 tsp adobo sauce

1 tbs Fresh lime juice

1 tsp dried ranch seasoning

1/2 tsp Garlic (minced)

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Buns & Finish

2 pieces brioche burger buns (or potato rolls)

1 tbs unsalted butter (softened, for toasting)

1 tbs neutral oil (for griddle)

Method

Burger Patties

Form Patties

Place the ground beef in a bowl. Add kosher salt, black pepper, and Worcestershire sauce. Gently mix with your hands until just combined—do not overwork. Divide into two equal portions and form into 3/4"–1" thick patties about 4" in diameter, making a shallow thumb indentation in the center of each to prevent doming while cooking.

Rest

Cover patties and refrigerate for 15 minutes to help them hold shape and chill.

Cheese & Toppings

Prepare Cheese & Veg

Slice the smoked fresh mozzarella into two 1/4" slices. Drain and slice the jarred hot cherry peppers if not already sliced. Rinse and pat dry the lettuce leaves. Slice the tomato into two 1/2" rounds and season lightly with a pinch of salt; set all aside until assembly.

Fry Onions (if making from scratch)

If using store-bought crispy onions, skip. To make your own: heat 1/2" of neutral oil in a skillet to 350°F (175°C). Thinly slice 1/2 small onion into rings, dredge in 1/4 cup flour with a pinch of salt, and fry in batches until golden brown and crisp (about 1–2 minutes). Drain on paper towels and cool. Measure out 3/4 cup for toppings.

Chipotle Ranch Aioli

In a small bowl, combine mayonnaise, sour cream, minced chipotle pepper, adobo sauce, lime juice, dried ranch seasoning, minced garlic, salt, and black pepper. Whisk until smooth and taste; adjust heat by adding more minced chipotle or adobo if desired. Chill in the refrigerator for at least 10 minutes to meld flavors.

Buns & Cooking

Toast Buns

Heat a griddle or large skillet over medium heat. Butter the cut sides of the brioche buns. Place buttered sides down on the griddle and toast until golden, about 1–2 minutes. Remove and keep warm.

Cook Patties

Increase heat to medium-high. Add 1 tablespoon neutral oil to the griddle. When shimmering, place the chilled patties spaced apart. Cook undisturbed for 3–4 minutes to develop a crust. Flip once and immediately place smoked fresh mozzarella slices on top of each patty. Continue cooking for another 3–4 minutes for medium doneness (internal temperature ~140–145°F). Cook longer 1–2 minutes per side for medium-well. Remove patties to a resting plate and let rest 3 minutes.

Assemble & Serve

Spread about 1 tablespoon of chipotle ranch aioli on the bottom half of each toasted bun. Place a lettuce leaf on the aioli, then set the mozzarella-topped burger patty. Top the patty with 1/4 cup sliced hot cherry peppers (or to taste), two tomato slices (or one thick slice halved), and a generous 3/8 cup (approx. 6 tablespoons) of fried crispy onions. Add a light smear (about 1/2 tablespoon) of aioli to the top bun if desired. Place top bun and press gently. Serve immediately with fries or a side salad.

Notes

Ensure smoked fresh mozzarella is sliced thin enough to melt quickly but thick enough to retain smoky flavor. Adjust chipotle amount to control spiciness. All components correspond to ingredients listed in their sections.