T-bone Prime Burger Recipe

Form Patties

Combine the ground beef and finely chopped or ground T-bone steak in a large bowl. Add Worcestershire sauce, kosher salt, and black pepper. Mix gently with your hands until just combined — avoid overworking. Divide into two equal portions and shape each into a ball, then gently flatten into patties about 3/4 to 1 inch thick. Make a shallow dimple in the center of each patty with your thumb to reduce doming while cooking.

Preheat a cast-iron skillet or grill over medium-high heat until very hot. Lightly brush the cooking surface with vegetable oil.

Cook the patties 3–4 minutes per side for medium-rare to medium depending on thickness and heat. Flip once. During the last 1–2 minutes of cooking, place two slices of sharp cheddar on each patty and cover the pan (or close the grill) to melt the cheese. Remove patties to rest 2–3 minutes while finishing other components.

While patties cook, place bacon in a cold skillet in a single layer. Turn heat to medium and cook until crisp, 8–10 minutes, turning occasionally for even browning. Transfer to a paper-towel-lined plate to drain. Keep warm in a 200°F (95°C) oven if needed. Reserve bacon fat for another use or discard.

Prepare Onions

Thinly slice the yellow onion into rings and separate into individual rings. Pat the rings dry with paper towel to remove excess moisture.

Batter & Fry

Toss the onion rings in a bowl with the flour, cornstarch, salt, and black pepper until evenly coated. Heat neutral oil in a medium saucepan or deep skillet to 350°F (175°C). Fry the onion rings in batches for 2–3 minutes or until golden brown and crisp. Use a slotted spoon to transfer to a paper towel-lined tray and immediately season lightly with salt. Keep warm or crisp them up in a 300°F (150°C) oven for a few minutes before serving.

Slice the tomato into 1/4-inch thick rounds. Pat dry to remove excess juice. Tear or trim lettuce leaves to bun size.

Mix mayonnaise and mustard in a small bowl. Spread about 1 tbs of the mayo-mustard on each bottom bun and 1 tbs on each top bun if desired.

Butter the cut sides of the brioche buns lightly. Toast buttered sides in a skillet over medium heat or on the grill until golden, about 1–2 minutes.

Place a mayo-mustard–spread bottom bun on a plate. Add two lettuce leaves, then a slice of tomato (season tomato lightly with a pinch of salt and pepper if you like).

Top the tomato with the cheddar-topped burger patty. Place two slices of crispy bacon across the patty. Pile a generous handful of crispy onion rings on top of the bacon (use more or less to taste). Add pickles if using.

Cap with the toasted top bun and press gently to compress the burger slightly. Serve immediately with fries or your preferred side.