T-bone Burger Recipe

Form patties

In a large bowl gently combine ground beef, Worcestershire sauce, kosher salt, black pepper, and garlic powder. Mix just until combined; do not overwork. Divide into two equal portions and form into 3/4-inch thick patties slightly wider than the buns (they will shrink when cooking). Make a shallow dimple in the center of each patty with your thumb to promote even cooking.

Cook patties

Heat a cast-iron skillet or griddle over medium-high heat until very hot (about 5 minutes). Add a light brush of oil if desired. Cook patties 3–4 minutes per side for medium (internal temperature ~140–145°F / 60–63°C), reducing or lengthening time for desired doneness. Place a slice of cheddar on each patty in the final minute and cover with a lid or tent with foil to melt the cheese. Remove patties to a warm plate and let rest while finishing other components.

Prepare mozzarella

Cut the mozzarella log into 4 equal thick rounds (about 1/2-inch thick). Pat dry with paper towels to remove excess moisture to minimize splatter.

Breading station

Set up three shallow bowls: one with flour, one with beaten eggs mixed with milk, and one with panko breadcrumbs seasoned with 1/4 tsp salt and 1/4 tsp pepper. Dredge each mozzarella round in flour (shake off excess), dip into the egg mixture, then press into breadcrumbs to fully coat. For extra crispness, repeat the egg and breadcrumb step for a double coating.

Fry mozzarella

In a heavy skillet, heat vegetable oil over medium-high until it registers 350°F (175°C) or a small breadcrumb sizzles and browns quickly. Carefully add the breaded mozzarella rounds and fry 1–1.5 minutes per side until golden brown. Do not overcrowd. Transfer to a wire rack or paper towel-lined plate and season immediately with a light pinch of salt. Keep warm in a low oven (200°F / 95°C) if needed.

Cook bacon

Cook bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning occasionally. Alternatively bake on a foil-lined sheet at 400°F (205°C) for 12–15 minutes until crisp. Transfer to paper towels to drain and keep warm.

Sauté mushrooms

In a medium skillet over medium-high heat, melt 1 tbsp butter with 1 tsp olive oil. Add sliced mushrooms in an even layer and cook without moving for 2–3 minutes to brown, then stir and continue cooking 3–4 minutes until golden and any liquid mostly evaporates.

Aromatics & deglaze

Add the chopped shallot and cook 1–2 minutes until softened. Add minced garlic and cook 30 seconds. Remove the pan from heat, carefully add the brandy and return to heat; let the brandy bubble and reduce for about 1 minute, scraping any browned bits from the pan.

Finish cream sauce

Reduce heat to medium-low and pour in the heavy cream. Stir and simmer gently 2–3 minutes until slightly thickened. Stir in thyme, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Keep warm until assembly.

Toast buns

Spread 1 tbsp softened butter on cut faces of the brioche buns. Toast cut-side down in a skillet over medium heat until golden, about 1–2 minutes, or under a broiler for 30–60 seconds watching carefully.

Assemble burger

Place the bottom bun on a plate. Spoon a generous portion of the brandy cream mushrooms onto the bun (about 2–3 tbsp). Set the cheddar-topped burger patty over the mushrooms. Layer two slices of crispy bacon across the patty. Top with one fried mozzarella round (or two halves if you prefer more coverage). Add pickles if using. Crown with the toasted top bun. Press gently and serve immediately.

Serving suggestion

Serve the T-Bone Burger hot with fries or a side salad. Provide extra brandy cream mushrooms on the side if desired.