Steakhouse Style Burger (Dry-Aged Ribeye & Chuck Blend)

Ingredients

• 6 oz Dry-Aged Ribeye (2‑inch thick, trimmed, cold)
• 6 oz Chuck Roast (well‑marbled, trimmed, cold)
• 1 tsp Salt (Kosher or sea salt)
• 1 tsp Black Pepper (Freshly cracked)
• 4 tbsp Unsalted Butter (Divided: 2 tbsp for onions, 2 tbsp for basting)
• 1 large Yellow Onion (Thinly sliced)
• 0.25 cup Dry Red Wine (Deglazing liquid)
• 0.25 cup Beef Broth (Low‑sodium)
• 4 slices American Cheese (2 slices per burger)
• 2 pieces Burger Buns (Sturdy brioche or potato bun, split)
• 1 tbsp Canola Oil (High smoke‑point oil for searing)

Instructions

1. Slice Onions

   Trim the ends off the onion and slice it very thinly (about 1/8 inch) using a mandoline or sharp knife.

   Time: PT5M

2. Caramelize Onions

   Melt 2 tbsp butter in a saucepan over medium‑low heat. Add the sliced onions, a pinch of salt, and cook, stirring occasionally, until they turn deep golden brown, about 1½‑2 hours. Deglaze with red wine, add beef broth, and reduce until the mixture is thick and glossy.

   Time: PT2H

   Temperature: medium-low

3. Prepare Meat Blend

   Cut the dry‑aged ribeye and chuck roast into ½‑inch cubes. Keep them chilled, then grind together in a meat grinder or food processor using a coarse blade. Transfer to a large bowl.

   Time: PT15M

4. Season Meat

   Add 1 tsp salt and 1 tsp freshly cracked black pepper to the ground meat. Mix gently with hands until just combined; do not over‑work.

   Time: PT2M

5. Form Patties

   Place a 6‑ounce portion of the meat into the food ring on a piece of parchment. Press gently to shape a uniform patty about 1‑inch thick, then remove the ring.

   Time: PT5M

6. Preheat Skillet

   Add 1 tbsp canola oil to the cast iron skillet and heat over high heat until the surface reaches roughly 450°F (232°C).

   Time: PT5M

   Temperature: 450°F

7. Sear and Finish Patty

   Place the patty in the hot skillet. Sear without moving for 2 minutes, then flip and sear the other side for another 2 minutes. Add the two slices of American cheese on top, then add the remaining 2 tbsp butter. Tilt the pan and baste the patty with the melted butter for 1‑2 minutes until cheese melts and the patty reaches an internal temperature of 130‑135°F for medium‑rare.

   Time: PT8M

   Temperature: 450°F

8. Toast Buns

   Spread a thin layer of butter on the cut sides of the buns. Place them butter‑side‑down in the same skillet (or a preheated 350°F oven) and toast until golden, about 1‑2 minutes.

   Time: PT2M

   Temperature: 350°F

9. Assemble Burger

   On the bottom bun, place the cheese‑topped patty, spoon a generous amount of caramelized onions over the cheese, then cap with the top bun.

   Time: PT2M

Nutrition Facts

Calories

800

Protein

45g

Carbohydrates

45g

Fat

45g

Fiber

2g

Ingredient Substitutions

• Instead of Dry-Aged Ribeye: Regular ribeye, Sirloin steak
• Instead of Chuck Roast: Ground chuck, Ground beef (80/20)
• Instead of Salt: Fine sea salt
• Instead of Black Pepper: White pepper
• Instead of Unsalted Butter: Margarine, Ghee
• Instead of Yellow Onion: Sweet onion, Vidalia onion
• Instead of Dry Red Wine: Beef broth with a splash of balsamic
• Instead of Beef Broth: Chicken broth, Water with bouillon
• Instead of American Cheese: Cheddar, Swiss
• Instead of Burger Buns: Pretzel bun, Ciabatta roll
• Instead of Canola Oil: Vegetable oil, Avocado oil

Equipment Needed

• Food Ring (Burger Press)
• Cast Iron Skillet or Heavy‑Bottomed Pan
• Sharp Chef's Knife
• Cutting Board
• Large Mixing Bowl
• Spatula
• Tongs
• Saucepan (2‑quart)
• Measuring Cups and Spoons
• Whisk (optional)

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Let the cooked patty rest for 2 minutes before assembling; this redistributes juices.
• Use a kitchen torch to quickly melt the cheese if you prefer a slightly charred top.
• Add a pinch of smoked paprika to the onion mixture for an extra depth of flavor.

Troubleshooting

Storage

Refrigerator: Store cooked patties and caramelized onions separately in airtight containers for up to 2 days. Reheat patty and re‑toast bun before serving.

Freezer: Uncooked meat blend can be formed into patties, wrapped tightly, and frozen for up to 2 months. Thaw in refrigerator before cooking.

Room temperature: Do not leave assembled burgers at room temperature for more than 2 hours.

Make-Ahead Tips

• Caramelize onions up to 2 days ahead; store in the fridge and reheat gently.
• Form patties, wrap tightly in plastic, and refrigerate for up to 24 hours before cooking.
• Measure and set out all seasonings and butter before heating the pan for a smoother workflow.