STEAKHOUSE BURGER

Dry-aged ribeye + beefy brisket + luscious caramelized onions + ooey gooey muenster cheese + homemade brioche buns = probably the best thing you’ll ever taste. Feel free to correct us, but we’re pretty sure that math checks out.

---

Method

Serves: 4

Caramelized Onion Method:

1. In a large skillet, add the olive oil and heat over medium heat. 

2. Add the onions and reduce the heat to medium-low.

3. Cook for 45 minutes - 1 hour or until the onions are completely tender and evenly caramelized. Stir periodically and add water if the bottom of the pan starts to scorch. 

4. Reserve until ready to use.

Hamburger Buns Method:

1. Combine the flour, yeast, and sugar in the bowl of a stand mixer.

2. Evenly combine the dry ingredients using a whisk or fork. 

3. Add the milk, water, and salt to the bowl. With the mixer fitted with a dough hook attachment, combine the dough on medium low speed until almost homogeneous. 

4. Begin adding the butter, one cube at a time and waiting until each cube is incorporated before adding another one, until all of the butter has been added. 

5. Increase the speed to medium-high and mix until the dough is smooth, elastic, and clears the sides of the bowl, about 6-8 minutes.

6. Transfer the dough to a large greased bowl and cover it with a clean dish towel or plate.

7. Let the dough proof until about doubled in size, about 1-2 hours depending on the warmth of the room. 

8. Remove the dough from the bowl and place it on a lightly oiled work surface. Divide and shape the dough into 6 even buns. Transfer the buns to a parchment-lined sheet tray.

9. Loosely over the buns, and allow the dough to proof for another 45 minutes - 1 hour, until puffed.

10. Meanwhile, preheat the oven to 350 °F. 

11. Once risen, brush the buns with the egg wash and sprinkle them with sesame seeds.

12. Bake the buns for 30-35 minutes, turning halfway through, until the dough is cooked through (200-205 °F) and golden brown on top. 

13. Allow the buns to cool completely before slicing.

Egg Wash Method:

1. Combine all the egg wash ingredients in a small bowl. Whisk until well combined.

2. Reserve until ready to use.

Steakhouse Burger Method:

1. Combine the ground ribeye and brisket in a large bowl. 

2. Form four 10 oz patties. 

3. Preheat the grill over high heat and just before adding the patties, season them generously with salt and pepper. 

4. Add the patties to the grill and cook on one side until well browned. Flip the burgers and add 1 slice of muenster cheese to each patty. Cook until well browned on the other side and the burgers have reached your desired doneness. 

5. Meanwhile, add the buns to the grill and cook until well toasted, about 3-4 minutes. 

6. Remove the burgers and buns from the grill.

7. Build the burgers and spread the caramelized onions on the top bun of each burger. 

8. Serve immediately.

Ingredients

Caramelized Onion Ingredients:

• 2 yellow onions, thinly sliced 

• 1 Tbsp olive oil

• As needed water

Hamburger Buns Ingredients:

• 500 g bread flour 

• 7 g instant dry yeast

• 25 g granulated sugar 

• 100 g whole milk, warm (~85 °F)

• 200 g water, warm (~85 °F)

• 10 g kosher salt

• 85 g unsalted butter, cubed + very soft (~75-80 °F)

• As needed cooking olive oil or non-stick spray 

• Egg wash (see below)

• White sesame seeds

Egg Wash Ingredients:

• 1 egg

• 1 egg yolk

• Pinch of salt

Steakhouse Burger Ingredients:

• 20 oz dry-aged ribeye steak, ground

• 20 oz brisket, ground 

• As needed kosher salt 

• As needed freshly ground black pepper

• 4 sliced Muenster cheese

• Reserved caramelized onions 

• 4 homemade hamburger buns, sliced