Gramercy Tavern Burger

Gramercy Tavern’s Michael Anthony shares his iconic burger recipe. Starting with one not-so-secret ingredient; our ground brisket/short rib blend.

Ingredients:

Ground brisket/short rib blend
Buns for serving
Salt to season
Cheddar Cheese
Lettuce
Tomato
Smoked Onion Sauce (See recipe below)
Bacon

Directions:

Let the meat sit for 15–20 mins out of the refrigerator before you cook it to get it to room temperature.

The less you do to the burger, the better it is. Form the patty by hand without over-seasoning or packing with too much pressure—just use a light touch.

Salt assertively! Most home cooks are surprised when they see a professional chef seasoning a burger with salt, but it really is what makes it come out better. I do not add any seasoning until the second before I cook it. I use Diamond Crystal Kosher salt, but you should use the salt you’re familiar with. I don’t measure the salt, I do it by eye.

Give the bun a quick toast on the grill – we use Orwashers Bakery buns.

Cook for 7.5–8 minutes per 200-gram patty on high heat—this will make it medium rare.

Top with cheese. At Gramercy Tavern, we use 1-yr old cheddar from Shelbourne Farm (VT) that I buy from Saxelby Cheese—a magical place. 

Smoked Onion Sauce

Ingredients:

2 cups Red onions, sliced
2 Teaspoons Ketchup
2 Egg yolks
4 Teaspoons Cider vinegar
1 cup Olive oil
1 cup Grapeseed oil
1 Teaspoon Honey

Directions:

Toss red onions with olive oil, salt and pepper. Grill for 4 minutes or until nicely charred. In a blender, place egg yolks, ketchup, cider vinegar, and honey. Add the charred onions and blend in the olive oil and grapeseed oil. Taste for seasoning, the mixture should be thick.