"At the Red Hook Tavern in Brooklyn, Billy Durney serves his own ode to the Peter Luger Steak House cheeseburger. The burger appears simple on the surface, but it's made from a rich blend of dry-aged beef, cooked carefully (with almost constant flipping) on a griddle for a perfect, even char on the outside...."
INGREDIENTS
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1 lb
ground beef (an equal-parts blend of prime, dry-aged New York strip and chuck with a 75/25 lean-to-fat ratio), formed into loose 8-ounce patties
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4
slices of American cheese
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2
1/16
•
2
crusty, seeded hamburger buns, closer to an Italian bread than a generic squishy bun (split)
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Unsalted butter to coat all four sides of split buns
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1-1 mix of Morton's kosher salt and ground black pepper