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Prepare the meat blend: Combine the cubed dry-aged ribeye, New York strip, and hanger steak. Using a meat grinder, coarsely grind the meat mixture. If you don't have a grinder, ask your butcher to do this for you.

Form the patties: Divide the ground meat into four 8-ounce portions. Using a kitchen scale for accuracy, press each portion into a uniform patty, ideally using a metal ring mold, on a piece of parchment paper. Place the formed patties on a plate or baking sheet and chill in the refrigerator for at least 10 minutes to help them hold their shape.

Prepare toppings and preheat griddle: While the patties chill, slice the white onion into thick rings. Preheat a flat-top griddle or a large cast-iron skillet over medium-high heat. You want it very hot for a good sear.

Cook the patties: Generously season both sides of the chilled patties with kosher salt and freshly ground black pepper. Place the seasoned patties on the hot griddle. Press down lightly with a spatula to ensure full contact and a good sear. Cook for 3-4 minutes per side for medium-rare, or to your desired doneness. During the last minute of cooking, place two slices of American cheese on top of each patty to melt.

Toast the buns: While the burgers finish cooking, place the sesame seed buns, cut-side down, on the griddle. Toast until golden brown, about 1-2 minutes.

Assemble the burgers: Place a toasted bottom bun on each plate. Add a thick slice of white onion, followed by the cheesy burger patty. Finish with the toasted top bun. Serve immediately with ketchup and mustard, as desired.


Prepare the meat blend: Combine the cubed dry-aged ribeye, New York strip, and hanger steak. Using a meat grinder, coarsely grind the meat mixture. If you don't have a grinder, ask your butcher to do this for you.

Form the patties: Divide the ground meat into four 8-ounce portions. Using a kitchen scale for accuracy, press each portion into a uniform patty, ideally using a metal ring mold, on a piece of parchment paper. Place the formed patties on a plate or baking sheet and chill in the refrigerator for at least 10 minutes to help them hold their shape.

Prepare toppings and preheat griddle: While the patties chill, slice the white onion into thick rings. Preheat a flat-top griddle or a large cast-iron skillet over medium-high heat. You want it very hot for a good sear.

Cook the patties: Generously season both sides of the chilled patties with kosher salt and freshly ground black pepper. Place the seasoned patties on the hot griddle. Press down lightly with a spatula to ensure full contact and a good sear. Cook for 3-4 minutes per side for medium-rare, or to your desired doneness. During the last minute of cooking, place two slices of American cheese on top of each patty to melt.

Toast the buns: While the burgers finish cooking, place the sesame seed buns, cut-side down, on the griddle. Toast until golden brown, about 1-2 minutes.

Assemble the burgers: Place a toasted bottom bun on each plate. Add a thick slice of white onion, followed by the cheesy burger patty. Finish with the toasted top bun. Serve immediately with ketchup and mustard, as desired.
