Chef notes
This is our Red Hook Tavern burger, and we see it as an updated version of the Peter Luger burger masterpiece and the JG Melon cottage fries. It's a half-pound steakhouse burger made from a custom blend of real dry-aged New York strip steak and hanger steak — two steaks we've never even seen blended together in a burger before. This blend plus the cooking method creates magic between two buns. This is a reminder that anything simple can be brilliant if executed properly with great ingredients. It's just a burger, a slice of cheese, a slice of onion and a bun, and it stands head and shoulders above the rest.
Technique tip: Resist the urge to make the griddle too hot! It has a lot of time on that griddle to build a sear; let it happen nice and slow! This recipe yields approximately four 10-ounce patties. You may lose a small amount during grinding.
Swap option: If grinding meat is too much hassle, go to the butcher shop; just make sure you don't use that vacuum-sealed chubby tube of sadness from your grocery store.
Special equipment: Griddle or large cast-iron pan.
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