4 x Dry Aged Beef Burgers Patties
4 x Handmade Baps/Buns
4 x White Cheddar Cheese Slices
and our Homemade Bacon
1. Spread butter onto the inside of each bun slice and lightly toast, butter side down, in skillet on medium heat until the cut side of the bun develops a crispy, toasted, exterior. Turn off the heat once done.
2. Season each side of the dry-aged patty liberally with salt and pepper.
3. Add enough butter to coat the bottom of a skillet heated to medium high and gently place in the patties once it has melted.
4. Once in the pan, do not move the patties, or press/squish the meat. Moving the patties unnecessarily will prevent a good sear from forming and pressing the meat is a deadly sin that causes delicious juices to escape.
5. After 2-3 minutes of cooking, flip each patty and add a slice of cheddar to the top of the patty while the burger finishes cooking.
6. Remove from the skillet while burgers are rare, or medium rare (~125 degrees). Overcooking dry-aged beef will cook out all of the flavorful goodness that makes Classic Burger a premium product.
7. Combine the ingredients into the bun and enjoy!