That’s a pricey patty: Try this $30 burger

With its hefty price tag, this is not your average backyard burger. Chef John Greeley of the world-famous 21 Club in New York City shares how you can make this gourmet burger at home.

21 Burger
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Yield: 4 burgers Servings


    • 1 pound chuck (cut into cubes)
    • 1 pound top round (cut into cubes)
    • 1/2 cup beef fat (cleaned and cut into cubes)
    • 1/2 cup onion (minced)
    • 1 tablespoon fresh thyme
    • 1 teaspoon fresh rosemary (to infuse oil)
    • 1 tablespoon pickling spice
    • 1 tablespoon black tellicherry pepper (fresh ground)
    • 1 pinch cayenne (optional)
    • 1/2 egg (lightly beaten)
    • 2 tablespoons duck or pork fat (rendered and melted to room temp)


Baking Directions:

1. In bowl over ice (to keep meat from turning brown), blend all ingredients by hand. 2. Run through meat grinder twice. (OK to also blend by hand.) 3. Form into 12-ounce meat balls, then form into burgers with small pie tin. 4. Wrap and refrigerate for 1 hour to set. 5. Brush burger with oil, clean and oil grill, and cook on moderate heat. 6. Do not press down on burgers while cooking or overcook.

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