The Fort Charles Prime burger, served at the legendary Fort Charles restaurant in Chicago, has become an icon of modern American steakhouse culture. It represents the elevated burger trend where premium prime beef, buttery brioche, and gourmet toppings are combined to create a dish that rivals a steak dinner in richness and flavor.

While the original Chicago version uses a chuck‑short rib blend and thick‑cut pork‑belly bacon, other regions adapt it with locally available meats—some use wagyu or grass‑fed beef, and the bacon may be swapped for applewood‑smoked strips. The bun can also be a classic sesame seed bun instead of a brioche in some West Coast renditions.

In Chicago, the burger is served open‑face on a buttery brioche bun with the patty, melted American cheese, maple‑glazed pork‑belly bacon, a perfectly fried egg, thin red onion, dill pickle spears, and a drizzle of Dijon‑mayonnaise sauce. The egg yolk is meant to run over the toppings, creating a rich, creamy sauce at the table.

The burger is often featured as a centerpiece for weekend brunches, celebratory lunches, or as a special menu item for holidays like Fourth of July and Thanksgiving when diners want an indulgent, crowd‑pleasing dish.

Key authentic ingredients include a 70/30 chuck‑short rib blend, thick‑cut pork‑belly bacon, a buttery brioche (bio) bun, American cheese, and a Dijon‑mayonnaise sauce. Acceptable substitutes are 80/20 ground beef, regular thick‑cut bacon, a regular brioche or pretzel bun, and a mayo‑mustard blend if Dijon is unavailable.

Classic sides such as hand‑cut steak fries, a simple arugula salad with lemon vinaigrette, or a creamy coleslaw complement the richness of the burger. A cold craft beer or a robust red wine also balances the fatty flavors.

Common errors include over‑mixing the meat (which makes it tough), using warm butter in the brioche dough (which prevents proper rise), not chilling the patties before cooking (resulting in a soggy crust), and under‑seasoning the patty before the smash. Following each temperature and timing cue in the recipe prevents these issues.

The tang, a Japanese technique similar to a roux, stabilizes gelatin and starch in the dough, locking in moisture and giving the brioche a tender, buttery crumb that stays soft longer—something a simple milk addition cannot achieve.

Yes. The brioche dough can be prepared a day ahead and refrigerated for overnight fermentation. Ground beef patties can be formed and chilled uncovered for up to 24 hours to dry the surface. The sauce keeps in the fridge for 3 days. Assemble just before serving and re‑heat the buns and patties briefly on the griddle.

The YouTube channel NOT ANOTHER COOKING SHOW specializes in recreating iconic restaurant dishes at home, focusing on detailed technique breakdowns, behind‑the‑scenes tips, and making high‑end culinary experiences accessible to everyday cooks.

NOT ANOTHER COOKING SHOW emphasizes the science behind each step—such as the tang method for brioche, dry‑aging meat in the fridge, and precise temperature control on a carbon steel griddle—whereas many other channels simply follow a recipe without explaining the underlying reasons for each technique.