I Made My Ultimate Dream Burger

Ingredients

• 4 oz Wagyu Ribeye Steak (trimmed, cut into 1‑inch cubes for grinding)
• 4 oz Short Rib Meat (trimmed, cut into cubes; adds rich marbling)
• 2 Tbsp Beef Bone Marrow (from 2 marrow bones, scraped after grilling)
• 2 Tbsp Unsalted Butter (softened, for bone‑marrow butter and cooking)
• 1 Tbsp Fresh Chives (finely chopped, mixed into bone‑marrow butter)
• 1 small Garlic Clove (minced, added to bone‑marrow butter)
• 1 tsp Lemon Juice (fresh, brightens bone‑marrow butter)
• 4 oz Cremini Mushrooms (stems removed, caps sliced)
• 4 oz Shiitake Mushrooms (stems removed, caps sliced)
• 2 Tbsp Marsala Wine (adds boozy depth to mushrooms)
• 1 tsp Beef Stock Concentrate (dissolved in a splash of water for deglazing)
• 2 Tbsp Olive Oil (for sautéing mushrooms and frying shallots)
• 2 medium Shallots (thinly sliced into strings, then flour‑coated and fried)
• 2 Tbsp All‑Purpose Flour (light coating for crispy shallots)
• 1/4 cup Vegetable Oil (high‑smoke‑point oil for frying shallots)
• 2 Tbsp Mayonnaise (base for Dijon‑mayo sauce)
• 1 Tbsp Dijon Mustard (adds tang to the mayo)
• 1 tsp Worcestershire Sauce (umami boost for the sauce)
• 1 tsp Red Wine Vinegar (bright acidity for the sauce)
• 1 slice Cheddar Cheese (optional, placed on patty to melt)
• 1 large Egg (cooked sunny‑side up, yolk left runny)
• 2 pieces Brioche Burger Buns (soft, lightly toasted)
• to taste Salt (season meat and vegetables)
• to taste Black Pepper (freshly cracked)

Instructions

1. Thaw and Cube the Beef

   If the ribeye and short rib are frozen, place them in a sealed bag and submerge in cold water for about 10 minutes, then pat dry and cut into 1‑inch cubes.

   Time: PT10M

2. Grill the Bone Marrow

   Preheat the grill to high heat. Place marrow bones on a foil sheet, season lightly with salt and pepper, and grill for 5 minutes until the marrow softens and begins to melt, turning once.

   Time: PT5M

   Temperature: 450°F

3. Make Bone Marrow Butter

   Spoon about 2 Tbsp of softened marrow into a bowl, add 2 Tbsp softened unsalted butter, 1 Tbsp chopped chives, 1 minced garlic clove, 1 tsp lemon juice, and a pinch of salt and pepper. Mash together until smooth.

   Time: PT5M

4. Prepare Crispy Shallot Strings

   Thinly slice the shallots using a mandoline. Toss the slices in a bowl, shake off excess, then lightly coat with 2 Tbsp flour. Heat 1/4 cup vegetable oil in a skillet to 350°F and fry the shallots in batches for about 2‑3 minutes until golden and crisp. Transfer to paper towels and season with salt.

   Time: PT10M

   Temperature: 350°F

5. Mix Dijon‑Mayo Sauce

   In a small bowl combine 2 Tbsp mayonnaise, 1 Tbsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp red wine vinegar, a splash of Worcestershire sauce, and a pinch of salt. Whisk until smooth.

   Time: PT5M

6. Sauté Boozy Mushrooms

   Heat 2 Tbsp olive oil in a pan over medium‑high heat. Add the sliced cremini and shiitake mushrooms, stirring occasionally for 5 minutes until they release moisture and begin to brown. Add 2 Tbsp Marsala wine and 1 tsp dissolved beef stock; cook another 2‑3 minutes until the liquid reduces and coats the mushrooms. Season with salt and pepper.

   Time: PT8M

   Temperature: Medium‑High

7. Grind and Season the Meat

   Place the cubed ribeye and short rib into the food processor. Pulse until a coarse grind forms—avoid turning it into paste. Transfer to a bowl, add salt and pepper, and gently mix. Form a single 6‑inch patty using a ring mold, pressing lightly and creating a small dimple in the center.

   Time: PT5M

8. Cook the Burger Patty

   Add a thin layer of oil to the pre‑heated cast‑iron skillet (medium‑high heat). Place the patty skin‑side down, season the exposed side with salt and pepper, and cook for 5‑6 minutes until a deep crust forms. Flip, add the cheddar slice, and cook another 5‑6 minutes for medium‑rare (internal temp ~135°F).

   Time: PT12M

   Temperature: Medium‑High

9. Fry the Egg

   In a small non‑stick pan, add a drizzle of oil and crack the egg. Cook sunny‑side up for about 2‑3 minutes until the whites set but the yolk remains runny. Season with a pinch of salt.

   Time: PT3M

   Temperature: Medium

10. Toast the Buns with Bone Marrow Butter

    Spread a thin layer of the bone‑marrow butter on both cut sides of the brioche buns. Place them butter‑side down in the skillet for 1‑2 minutes until lightly toasted.

    Time: PT2M

    Temperature: Medium

11. Assemble the Dream Burger

    On the bottom bun spread a generous dollop of Dijon‑mayo sauce. Place the cooked patty, top with the boozy mushrooms, a handful of crispy shallot strings, the sunny‑side‑up egg, and finish with the top bun brushed with any remaining bone‑marrow butter.

    Time: PT3M

Nutrition Facts

Calories

910

Protein

45 g

Carbohydrates

52 g

Fat

55 g

Fiber

2 g

Ingredient Substitutions

• Instead of Wagyu Ribeye Steak: USDA Choice ribeye, Grass‑fed ribeye
• Instead of Short Rib Meat: Chuck short rib, Beef chuck roast
• Instead of Beef Bone Marrow: Rendered beef fat (tallow)
• Instead of Unsalted Butter: Clarified butter (ghee)
• Instead of Fresh Chives: Fresh parsley
• Instead of Garlic Clove: Garlic powder (1/8 tsp)
• Instead of Lemon Juice: Apple cider vinegar (1 tsp)
• Instead of Cremini Mushrooms: Button mushrooms
• Instead of Shiitake Mushrooms: Portobello mushrooms
• Instead of Marsala Wine: Dry sherry, Port wine
• Instead of Beef Stock Concentrate: Bouillon cube dissolved in 1 tsp water
• Instead of Olive Oil: Canola oil
• Instead of Shallots: Red onion
• Instead of All‑Purpose Flour: Cornstarch
• Instead of Vegetable Oil: Peanut oil
• Instead of Mayonnaise: Greek yogurt (for lighter version)
• Instead of Dijon Mustard: Stone‑ground mustard
• Instead of Worcestershire Sauce: Soy sauce (1 tsp)
• Instead of Red Wine Vinegar: Apple cider vinegar
• Instead of Cheddar Cheese: American cheese, Swiss cheese
• Instead of Egg: Egg white only (for lower fat)
• Instead of Brioche Burger Buns: Potato rolls
• Instead of Salt: Kosher salt
• Instead of Black Pepper: White pepper

Equipment Needed

• Food Processor
• Cast Iron Skillet
• Grill or Grill Pan
• Small Saucepan
• Mixing Bowl
• Whisk (optional)
• Spatula
• Tongs
• Mandoline or Sharp Knife
• Fine Mesh Sieve (optional)
• Kitchen Scale (optional)
• Burger Ring Mold (optional)
• Paper Towels
• Plate
• Ladle (optional)

Critical Steps — Do Not Skip

• Grilling bone marrow without burning it
• Making a smooth bone‑marrow butter
• Frying shallot strings to a perfect golden crisp
• Achieving a deep crust on the beef patty while keeping it juicy
• Keeping the egg yolk runny

Chef Tips from the Video

• Freeze the meat cubes for 15‑20 minutes before processing; this prevents smearing.
• Use a ring mold to achieve a uniform patty size and the signature dimple to avoid puffing.
• Collect the rendered marrow fat from the grill foil and mix it into the butter for maximum flavor.
• Add a pinch of smoked paprika to the shallot flour coating for a subtle smoky note.

Troubleshooting

Storage

Refrigerator: Bone marrow butter: up to 5 days in an airtight container. Cooked mushrooms and sauce: 3 days. Cooked patty (if not assembled): 2 days. Raw ground beef: 1‑2 days.

Freezer: Raw cubed ribeye and short rib can be frozen up to 3 months. Bone marrow butter can be frozen for 2 months.

Room temperature: Assembled burger should be eaten within 2 hours of preparation.

Make-Ahead Tips

• Prepare bone‑marrow butter and store in the fridge; it softens quickly.
• Mix the Dijon‑mayo sauce a day ahead for deeper flavor.
• Slice and coat shallots, then keep them in a sealed bag; fry just before assembly.
• Sauté mushrooms and deglaze; reheat briefly before adding to the burger.

Frequently Asked Questions