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- 16 oz. grade a prime new york strip steak with lots of marbled fat
- kosher salt and pepper
- 1 tablespoon Whole grain mustard
- 4 tablespoons chopped chives
- 18 hour braised beef short ribs
- Caramelized onions
- Pesto sauce
- Thin sliced pecorino cheese
- Fresh tomato slices
- Nice crusty bun but soft on the inside or there will be some structural integrity issues Serve with homemade fries as I have shown you in the pictures.
Take the strip steak or chuck and I cut it up as fine as you can with a knife or you can have you butcher grind it. I want that texture so you feel like it’s a steak so I like to go the extra step and cut it myself.
Add the mustard and chives and mix by hand. Wet your hands and form into two separate patties about 4 oz each and make an indent with an egg so you have a place to put what I love to stuff inside some leftover braised beef ribs (or blue cheese, egg whatever you imagination comes up with push it to the limits) Now put the two patties together and seal tight as in my photo. Next put in the fridge to set for about 20 min then take out and let stand for 10 min this helps bring the meat to room temp. Now season with kosher salt and pepper right before you fry not anytime earlier as it will start curing the meat.
Now in a hot pan with canola oil wait until it starts to smoke and start cooking your burger on the first side between 2-4 min depending on how thick you want it and what temp Rare, medium etc. Now for this remember it's stuffed and the meat inside is cooked already and should be room temp when you cook it and if it is cheese you only need it to melt so its the outer meat that you want to make sure you don't overcook.
When the 2nd side is done take it out of the pan and let it rest like a steak for about 3-5 min it will go along way with keeping the juices in. Now toast your bun and I like to add some fresh tomato, pecorino cheese or any of your choice, caramelized onions and some pesto. this should blow you away and keep your belly full for a week.
Serve with homemade fries.