The Warren Burger Recipe

Heat a medium skillet over medium-low heat. Add the butter and olive oil and let the butter melt.

Add the thinly sliced onions and a pinch of salt. Cook, stirring occasionally, until softened and starting to caramelize, about 15–20 minutes. Adjust heat as needed so onions brown slowly without burning.

Once onions are golden, stir in the brown sugar and cook 1–2 minutes to help them caramelize further.

Add the balsamic vinegar and red wine (or beef stock) and scrape up any browned bits from the pan. Simmer until liquid reduces to a jammy consistency, about 3–5 minutes.

Stir in chopped thyme, then season to taste with salt and freshly ground black pepper. Remove from heat and set aside. Makes enough for 2 burgers; can be made ahead and refrigerated for up to 5 days.

If using bacon, preheat a skillet over medium heat. Add bacon slices and cook until crisp, 6–10 minutes, turning occasionally. Transfer to paper towels to drain. Keep warm or crumble for topping.

Divide the ground dry-aged beef into two equal portions (about 8 oz each). Gently form each portion into a patty about 3/4-inch thick, making a slight depression in the center with your thumb to prevent doming during cooking.

Season both sides of each patty generously with kosher salt and freshly ground black pepper just before cooking.

Heat a cast-iron skillet or griddle over medium-high heat until very hot. Add neutral oil and swirl to coat.

Place patties on the hot surface. For medium-rare, cook 3–4 minutes on the first side without moving. Flip and cook 3 minutes on the second side. Adjust time 1–2 minutes for desired doneness.

About 1 minute before the patties are done, add the chosen cheese: place cheddar or gruyere slices on the patties and cover the pan for 30–60 seconds to melt. If using roquefort, crumble on top after removing from heat so it softens but retains texture.

Butter the cut sides of the buns lightly. Toast them on a dry skillet or griddle over medium heat until golden, about 1–2 minutes per side.

If using Dijon or mayonnaise, spread thinly on the bottom bun.

Place a handful (about 1/2 cup) of frisée on the bottom bun. Top with a cheese-topped patty.

Spoon 2–3 tablespoons of the onion jam over the hot patty. Add bacon slices or crumbles if using, and add pickles if desired.

Top with the other half of the bun and press gently to set. Serve immediately.

Serve The Warren Burger hot with fries or a simple salad. Onion jam can be made ahead. For restaurant-style flavor, use dry-aged beef and melt cheese under a lid to achieve a uniform melt.