The Dreamburger
Beef Patty, Burger Salt, Onion Jam, American Cheese, Mayonnaise, Lettuce, Patty Sauce
Chef Brandon Teachout of There, There | Providence, RI
“In this burger, we use Sherry Vinegar from Spain for a variety of reasons. The vinegar helps bring forward the nuttiness of the browned butter and onions. We also use it on the finish, which pushes the burger as a whole to another level of ‘we know this is special, but we don’t know why.’ Sherry Vinegar from Spain is definitely one of our secret weapons.” - Chef Brandon Teachout
Adapted by StarChefs | july 2023
INGREDIENTS
Burger Salt:
13 grams porcini powder
4 grams granulated garlic
4 grams granulated onion
8 grams ground black pepper
3 grams vinegar powder
70 grams kosher salt
Onion Jam:
66 grams canola oil
3 pounds diced yellow onion
60 grams butter, cubed
60 grams Sherry Vinegar from Spain
30 grams granulated sugar
10 grams kosher salt
Patty Sauce:
50 grams diced yellow onion
5 grams minced garlic
250 grams mayonnaise
50 grams ketchup
50 grams roughly chopped pickles
5 grams white vinegar
3 grams hot sauce
5 grams kosher salt
3 grams ground black pepper
2 grams sweet smoked paprika
12 grams Worcestershire sauce
To Assemble and Serve:
Yield: 1 burger
8 ounces grass-fed ground beef, divided
Cooking fat of your choice
Kosher salt
8 slices American cheese
4 sesame seed buns
4 ounces mayonnaise
4 ounces shredded lettuce
METHOD
For the Burger Salt:
In an airtight container, combine all ingredients. Reserve.
For the Onion Jam:
In a high-walled pan over medium-high flame, heat oil. Add onions and cook 8 minutes, occasionally stirring, until onions are soft and translucent. Add butter, 20 grams Sherry vinegar, 10 grams sugar, and 3 grams salt. Reduce heat and simmer 1 hour. Stir in additional 20 grams vinegar and cook an additional 2 hours, stirring frequently. Once the butter begins to separate, add remaining vinegar, sugar, and salt. Taste and adjust seasoning. Remove from heat and let cool.
For the Patty Sauce:
In a saucepan over medium heat, sweat onions and garlic until soft and translucent. Remove from heat and let cool. In an airtight container, combine cooled alliums and all remaining ingredients. Using an immersion blender, blend until smooth. Taste and adjust seasoning. Set aside.
To Assemble and Serve:
Heat griddle to medium-high heat. Ladle cooking fat onto the griddle and let warm. Place 2 portions beef onto the griddle. Using a small piece of parchment paper and a grill weight, smash beef to form ¼-inch thick patties. Season with Burger Salt and kosher salt. Once edges of the beef begin to brown, gently flip. Season with additional Burger Salt and kosher salt. Cook 10 seconds, then top 1 patty with cheese. Cook additional 10 seconds then stack patties on top of each other. Remove from heat and let rest. Keep griddle hot. Brush buns with mayonnaise. Toast buns on griddle, mayonnaise side down, until the buns are golden brown and evenly toasted. Smear additional mayonnaise on the bottom bun followed by 1 tablespoon Onion Jam, the seared burger stack, and shredded lettuce. Smear top bun with 1 tablespoon Patty Sauce and close burger.
