Chef notes
Chef Andy Kitko of STK in New York City shares his super flavorful burger.
From your butcher, request a 60% chuck flap or boneless short rib / 40% dry age brisket ground beef blend. Mix gently and portion into four 8-ounce patties. Season with salt and pepper when ready to cook.
If purchasing pre-ground beef from the grocery store, be sure to get a blend that is at least 80% meat / 20% fat to maximize flavor and juiciness.
Note: The aioli and marmalade portions are enough for 18 burgers.
Ingredients
- 2 pounds ground beef blend
- Salt and pepper, to taste
- 5 pounds heirloom tomatoes, peeled, seeded, diced & strained
- ¼ cup extra virgin olive oil
- 1/8 cup garlic, minced
- 1/8 cup ginger, minced
- ½ tablespoon cinnamon
- ½ tablespoon cumin
- 1 teaspoon clove
- ¼ teaspoon cayenne
- 1 ½ cup light brown sugar
- 2 cup champagne vinegar
- Salt and pepper
- 4 sesame seed buns
- 1 cup bleu cheese
- ½ cup heirloom tomato marmalade
- ½ cup basil aioli
- 4 leaves bibb lettuce
Preparation
Cook burger patties on a hot grill, approximately 4 minutes per side for medium rare. While cooking, spread basil aioli on the bottom bun, then place the bibb lettuce on top. Once the burger is to the preferred temperature, place on the bibb lettuce, then top with blue cheese and finally, the tomato marmalade. Serve with butter pickles and cornichons.
