Restaurant-Style Burgers at Home

By Kristin Donnelly Posted November 20, 2009

Our stupendous food intern, Molly Adams, recently cooked up some very special burgers for us lucky editors. Here, she reports:

The premium burger just got a little more attainable. Pat LaFrieda—the butcher who supplies custom meat blends to Shake Shack, Little Owl and other restaurants known for their burgers—is now selling three types of patties to home cooks: beef brisket, beef short rib and original beef. (Unfortunately, they’re only available to NYC cooks, since the burgers are sold by the grocery-delivery service Fresh Direct.) The secret to these ultra-juicy patties is in the grind—or should I say chop? LaFrieda only chops small batches of whole-muscle Black Angus beef from Creekstone Farms and ensures the meat is not crushed or overworked, which can make burgers tough and dry. Last week, with the help of Kitchen Assistant Brian Malik, we cooked up a dozen LaFrieda burgers. The unanimous favorite: the brisket burger, which was incredibly moist and flavorful ($6 a pound; freshdirect.com).


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