Red Hot Tavern Burger
Red Hot Tavern Burger
Ingredients
For the Burger Patties
- 1/2 pound dry-aged ribeye, cut into 1-inch cubes, chilled
- 1/2 pound New York strip steak, cut into 1-inch cubes, chilled
- 1/2 pound hanger steak, cut into 1-inch cubes, chilled
- 1 teaspoon kosher salt, or as needed
- 1/2 teaspoon freshly ground black pepper, or as needed
For Assembly
- 4 American cheese slices
- 4 sesame seed burger buns, split
- 1 white onion, medium, thinly sliced
- 1/4 cup yellow mustard, as needed
- 1/4 cup ketchup, as needed
Instructions
- 1
Cut the dry-aged ribeye, New York strip, and hanger steak into 1-inch cubes. Place the cubed meat on a baking sheet and chill in the freezer for 20-30 minutes until very cold but not frozen solid. This helps with grinding.
⏱️ 10 min
- 2
Pass the chilled meat cubes through a meat grinder using a coarse die. If you don't have a grinder, you can ask your butcher to do this for you, or finely chop the meat by hand.
⏱️ 5 min
- 3
Gently form the ground meat into four 6-ounce patties, about 3/4-inch thick. Avoid overworking the meat, which can make the burgers tough. Create a slight indentation in the center of each patty to prevent bulging during cooking.
⏱️ 5 min
- 4
Season both sides of each patty generously with kosher salt and freshly ground black pepper just before cooking.
⏱️ 1 min
- 5
Heat a heavy-bottomed cast iron skillet or griddle over medium-high heat until very hot. Add the seasoned burger patties and cook for 4-5 minutes per side for medium-rare, or longer to your desired doneness. During the last minute of cooking, place a slice of American cheese on top of each patty and cover the skillet briefly to melt the cheese.
⏱️ 10 min•🌡️ 400
- 6
While the burgers are cooking, lightly toast the split sesame seed buns on the hot skillet or a separate pan until golden brown.
⏱️ 2 min
- 7
Assemble the burgers: Place a cooked patty with melted cheese on the bottom half of each toasted bun. Top with thinly sliced white onion, yellow mustard, and ketchup as desired. Cover with the top bun and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Red Hot Tavern Burger
Ingredients
For the Burger Patties
- 1/2 pound dry-aged ribeye, cut into 1-inch cubes, chilled
- 1/2 pound New York strip steak, cut into 1-inch cubes, chilled
- 1/2 pound hanger steak, cut into 1-inch cubes, chilled
- 1 teaspoon kosher salt, or as needed
- 1/2 teaspoon freshly ground black pepper, or as needed
For Assembly
- 4 American cheese slices
- 4 sesame seed burger buns, split
- 1 white onion, medium, thinly sliced
- 1/4 cup yellow mustard, as needed
- 1/4 cup ketchup, as needed
Instructions
- 1
Cut the dry-aged ribeye, New York strip, and hanger steak into 1-inch cubes. Place the cubed meat on a baking sheet and chill in the freezer for 20-30 minutes until very cold but not frozen solid. This helps with grinding.
⏱️ 10 min - 2
Pass the chilled meat cubes through a meat grinder using a coarse die. If you don't have a grinder, you can ask your butcher to do this for you, or finely chop the meat by hand.
⏱️ 5 min - 3
Gently form the ground meat into four 6-ounce patties, about 3/4-inch thick. Avoid overworking the meat, which can make the burgers tough. Create a slight indentation in the center of each patty to prevent bulging during cooking.
⏱️ 5 min - 4
Season both sides of each patty generously with kosher salt and freshly ground black pepper just before cooking.
⏱️ 1 min - 5
Heat a heavy-bottomed cast iron skillet or griddle over medium-high heat until very hot. Add the seasoned burger patties and cook for 4-5 minutes per side for medium-rare, or longer to your desired doneness. During the last minute of cooking, place a slice of American cheese on top of each patty and cover the skillet briefly to melt the cheese.
⏱️ 10 min•🌡️ 400 - 6
While the burgers are cooking, lightly toast the split sesame seed buns on the hot skillet or a separate pan until golden brown.
⏱️ 2 min - 7
Assemble the burgers: Place a cooked patty with melted cheese on the bottom half of each toasted bun. Top with thinly sliced white onion, yellow mustard, and ketchup as desired. Cover with the top bun and serve immediately.
⏱️ 2 min