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