Lcoak's Steak House Burger

For the Burger

• 1 lb boneless short ribs, coarsely ground
• 1 lb chuck, coarsely ground
• A generous coat of Kairos Black Sea Salt and Coffee Rub

For the Caramelized Onions

• 6 cups yellow onions, sliced thick
• 2 tablespoons butter
• 1 tablespoon high quality balsamic vinegar
• 1–2 tablespoons pure maple syrup, adjust to taste
• Water as needed
• Salt to taste

For the Truffle Aioli

• ½ cup avocado oil mayo
• 2 tablespoons truffle oil
• 1 clove garlic, finely grated
• 1 tablespoon fresh lemon juice
• 2 teaspoons freshly chopped chives
• Salt and pepper to taste

For the Truffle Butter

• ½ lb unsalted butter, softened
• 3 tablespoons truffle oil, adjust to taste
• 2 tablespoons freshly chopped chives
• 1 teaspoon salt
• Fresh cracked pepper to taste

To Build

• Arugula
• Regular or smoked gruyère, freshly sliced
• High quality brioche buns

1. Make the truffle butter. Add all ingredients to a mixing bowl and whip until fully incorporated. Transfer to a sheet of plastic wrap, roll into a log, twist the ends, and refrigerate until firm.

2. Prepare the meat. Trim excess fat from the short ribs and chuck, then grind both to a coarse grade. Combine in a bowl and form into five 6oz patties. Apply a heavy coat of Kairos Black Sea Salt and Coffee Rub to both sides and the edges of each patty. Place on a wire rack over a baking sheet and refrigerate for 2 hours.

3. Caramelize the onions. Preheat a heavy bottomed pan over medium heat. Add the butter and onions and cook for 5 minutes, stirring occasionally. Reduce heat to low and continue cooking for about an hour, stirring here and there. The onions should slowly develop a deep golden color as the natural sugars release. If they start to brown too fast, add a splash of water and lower the heat. This is not a 5 minute job, good caramelization takes time. Once they've reached that golden, jammy consistency, stir in the maple syrup, balsamic, and salt to taste.

4. Make the truffle aioli. Add all ingredients to a bowl and mix until fully combined. 

5. Cook the burgers. Preheat a cast iron skillet over high heat. Add avocado oil or beef tallow to the pan. Sear the burgers for 2 minutes without moving them. Flip, add the smoked gruyère, and sear for another 2 minutes. Finish by basting generously with truffle butter for one final minute. Transfer to a wire rack and rest for 5 minutes.

6. Assemble. Toast the brioche buns in truffle butter until golden. Spread truffle aioli on the bottom bun, layer with arugula, add the patty, and finish with a generous spoonful of caramelized onions. Enjoy!

A Little Creativity Goes a Long Way.