The $33 Black Label Minetta Burger Costs Much Less to Make at Home

• 2 tablespoons unsalted butter

• 1 large yellow onion, halved and thinly sliced

• 1/4 cup water

• Kosher salt and freshly ground pepper

• 2 pounds ground beef (if available Piedmontese beef, otherwise use extra lean to be a beef-forward burger)

• 1 tablespoon vegetable oil

• 5 ounces sharp cheddar cheese, thinly sliced

• 4 brioche buns, split and toasted. We often use Pretzel buns because they offer the perfect cushion to nearly every burger; Nasr likes the sesame nuttiness on some hamburger buns.
• Lettuce, tomato slices and pickles, for serving

Some insights ahead of cooking.

Sauté your onion ahead of time.

Use 8oz of lean beef and don't over work your meat.

Piedmontese, or a lean ground beef, cooks differently from other blends and produces such a thick crust that it can be difficult to achieve even a rare internal temperature without completely burning the outside when cooking on high heat.  Use a high smoke point oil (avocado or grapeseed, not extra virgin olive oil), and cook on a griddle not the barbeque. You might drizzle with butter toward finish (or clarified butter specifically which doesn't burn as easily throughout, but try without).

 

Cook until well crusted, then flip. Act like you're handling a delicate piece of fish, not too much is holding this baby together before it gets to the bun and your mouth.

The grilled meat juices are a shame to waste so you can take your grilled onions and soak them up...but feel free to skip this step too.