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Steakhouse Style Burger (Dry-Aged Ribeye & Chuck Blend)
A thick, juicy steakhouse‑style burger made with a 50/50 blend of dry‑aged ribeye and chuck, topped with buttery caramelized onions, melted American cheese, and served on a toasted sturdy bun.
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Cost Breakdown
Critical Success Points
- • Caramelizing onions for 2 hours to develop deep flavor
- • Keeping meat cold while grinding to preserve fat structure
- • Forming the patty with a food ring for uniform thickness
- • Searing at 450°F for a proper crust
- • Basting with butter to finish the patty and melt cheese
Safety Warnings
- • Handle raw meat with separate cutting board and wash hands thoroughly to avoid cross‑contamination.
- • The skillet will be extremely hot (450°F); use oven mitts and keep face away while searing.
- • Sharp knives can cause cuts; cut away from your body and keep fingers tucked.
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