Signature Beef Burger Recipe

Mix and Form

Combine the finely ground short rib and chuck in a bowl. Sprinkle kosher salt and black pepper over the meat and add 1 tablespoon ice water. Gently fold the mixture 8–10 times with a spatula to incorporate without overworking. Divide mixture into two 6 oz portions and lightly form into loose patties about 3/4" thick, making a shallow dimple in the center of each to help them cook flat.

Cook

Heat a cast-iron skillet or griddle over medium-high until smoking slightly. Brush with neutral oil. Place patties on the hot surface and cook undisturbed for 3–4 minutes until a deep brown crust forms. Flip, immediately place a slice of cheddar on each patty, cover (or tent with foil) and cook 2–3 more minutes until cheese is melted and internal temperature reaches 125–130°F for medium-rare (adjust to preference). Rest patties 3 minutes before assembly.

Split the brioche buns and lightly butter cut sides with softened butter. Toast on the skillet or griddle used for patties, cut-side down, until golden and slightly crisp, about 1–2 minutes. Keep warm.

In a medium skillet over medium-low heat, melt 1 tablespoon butter with 1 teaspoon olive oil. Add the thinly sliced onions and 1/4 teaspoon kosher salt. Cook slowly, stirring every 3–4 minutes, for about 20–30 minutes until soft and golden. Stir in brown sugar and apple cider vinegar, cook 1–2 minutes more to glaze and deepen color. Remove from heat and keep warm.

Separate the single onion into thin rings and soak in buttermilk for 10 minutes. Meanwhile heat vegetable oil in a heavy skillet or small pot to 350°F (175°C). In a bowl combine flour, cornstarch, paprika, garlic powder and 1/2 tsp kosher salt. Dredge the soaked onion rings in the flour mixture, shaking off excess. Fry in batches 1–2 minutes until golden and crisp. Drain on paper towels and season immediately with a pinch of salt. Keep crisp until assembly.

Whisk together mayonnaise, Dijon mustard, lemon juice, honey, black pepper and salt in a small bowl until smooth. Taste and adjust seasoning. Refrigerate until ready to use.

Place cut potatoes in cold water and soak 20–30 minutes to remove starch (or at least 10 minutes). Drain and pat completely dry. Toss with 1 tsp cornstarch (optional) for extra crisp. Heat oil to 325°F (160°C) and blanch fries in batches for 3–4 minutes until soft but not colored. Remove and drain. Increase oil to 375°F (190°C) and fry again until golden and crisp, about 2–3 minutes. Drain on paper towels and immediately season with kosher salt, black pepper and garlic powder. If using an oven/air-fryer, follow equivalent two-step method: bake/air-fry at lower temp then finish at higher temp for crispness.

In a small saucepan over medium heat, melt 1 tablespoon butter. Add the minced shallot and cook until softened, about 2 minutes. Stir in 1 tablespoon flour and cook 1 minute to make a roux. Whisk in beef stock gradually to avoid lumps. Add roasted bone marrow, Worcestershire sauce and thyme. Simmer gently 3–5 minutes until slightly thickened. Season with salt and pepper. Keep warm for serving.

Spread a generous spoonful of dijonnaise on the bottom bun. Place the rested cheesy beef patty on the sauced bun. Top with 2–3 tablespoons caramelised onions, a small handful of crispy onions, and shredded lettuce if using. Add dill pickle slices to the side or on top. Crown with the toasted top bun.

Plate the burger with a portion of properly seasoned fries and a small ramekin of bone marrow gravy for dipping. Serve immediately.