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Gramercy Tavern Burger Recipe

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Category:
Category:

Ingredients:  
Ingredients:  
The ground beef patty blend is 50% chuck, 25% brisket and 25% short rib
Potato roll buns
Bacon
White Cheddar Cheese
Lettuce, red onion

Smoked onion aioli:
One-half quart red onions, sliced
2 Tablespoons ketchup
2 egg yolks
4 Tablespoons cider vinegar
1 quarter quart of olive oil
1 quarter quart of grapeseed oil
1 Tablespoon honey

Directions:
Directions:
Let the meat sit out of the fridge for 15 to 20 minutes before cooking
Form the patty by hand without over-seasoning or packing with too much pressure; use a light touch. “The less you do to the burger, the better,” says Chef Anthony.
Salt assertively!

Give the bun a quick toast on the grill (Gramercy Tavern uses Orwashers Bakery buns)
Cook for seven and a half to eight minutes per 200-gram patty on high heat (this will ensure a medium rare burger)

Top with cheese. Gramercy Tavern uses one-year old cheddar from Vermont’s Shelburne Farm. Cabot white cheddar is also great.
Other toppings: Bacon, smoked onion aoli, lettuce, red onion, ketchup

 

 

 

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