Minetta Tavern • Manhattan
Minetta Tavern has become known for its spectacular hamburgers. The restaurant's namesake burger is made with a blend of beef short rib and brisket from the nearly century-old local purveyor Pat La Frieda.
More Great Burgers
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 sirloin
1 tablespoon vegetable oil
5 ounces sharp cheddar cheese, thinly sliced
4 brioche buns, split and toasted
Lettuce, tomato slices and pickles, for serving
How to Make It
In a large skillet, melt the butter. Add the onion and cook over moderate heat, stirring occasionally, until deep golden, about 40 minutes. Add the water and scrape up any browned bits. Cook until the liquid evaporates, about 5 minutes. Season the caramelized onion with salt and pepper; keep warm.
Gently shape the sirloin into four 1-inch-thick patties. Season generously with salt and pepper. In a large cast-iron skillet, heat the oil. Cook the burgers over moderately high heat until deep brown outside and medium-rare within, about 6 minutes per side. During the last 2 minutes, top the burgers with the cheese and cover loosely with foil so the cheese melts. Transfer the burgers to the buns, top with the caramelized onion and serve with a side of lettuce, tomato and pickles.
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Review Body: This is an adulteration, and not in a good way. You should name it the heart healthy burger for cardiac patients, NOT a MINETTA burger, which this, in no way, resembles it's namesake.
Start with the meat. In your opening description you state it's a Pat La Frieda blend of short rib and brisket (25-30% fat content), yet your recipe calls for ground sirloin (10% fat), which puts it in a position to make a nice hockey puck, not a juicy burger. You can actually order La Frieda burger blends online, BTW.
Your recipe also calls for melted cheese. If you ever actually have dined at Minetta Tavern, you'd know they frown on adding cheese to their burgers, and let you know strongly.