Animal Burgh’er

Burgh’er-meister Fiore Moletz visits New York for an epic weekend in tandem with a fellow chef. They decide to memorialize their trip as only chefs would: in a burger. They piled fresh basil, tomato, cream cheese, jalapeños, onion, and a hefty burger inside a potato bun, and there it was — their weekend on a plate. “That burger is an animal!” exclaims one of the first people to try their creation. That Animal Burgh’er name has stuck to this day.

Is Grass-Fed Ground Beef Really Better for Burgers?

We use grass-fed ground beef in our Animal Burgh’er due to its clean processing and overall flavor. While it is easy to get caught up in the labels and nutritional breakdowns when we talk about grass-fed versus other beef, it’s really about what you personally enjoy. Some people swear by the earthy, almost wild taste of grass-fed beef, finding it more authentic, fresher, and also cleaner. Others prefer the richer, juicier experience of grain-finished beef, and the way its fat melts in your mouth. Not to mention, they could just be looking for a burger without breaking the bank, which is perfectly fine too. There’s no right or wrong answer, just different preferences.

Animal Burgh’er

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• Author: Fiore Moletz
• Yield: 4 Servings 1x

Print Recipe

Description

We’re sure you’ll be full after this animal of a burger.

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Ingredients

Scale 1x2x3x

• 1 1/4 pounds local grass-fed ground beef
• 4 potato buns
• Salt and pepper to taste
• 10 basil leaves
• 4 slices tomato
• 2 jalapeños, sliced into thin wheels
• 4 ¼-inch slices of cream cheese
• 1 red onion, cut into very thin ribbons

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Instructions

1. Roll the ground beef into 4 round balls.
2. Toast buns in a cast iron skillet over medium heat until golden brown. Set aside in a warm place.
3. Add your balls to the hot pan, leaving enough room to smash the burgers very thin.
4. Cook until the bottoms are nice and caramelized. (You should be able to move the balls around the pan without them sticking.) Smash the balls until they are the just a little bigger than the circumference of the bottom bun. Thin is key! Season with salt and pepper.
5. Flip the burgers when they are nice and caramelized. Season with salt and pepper.
6. Cook to medium rare, about three to four minutes on each side.
7. Build your burger: top bun, basil, tomato, jalapeños, cream cheese, onion, burger, bottom bun.

Notes

Animal Burgh’er cheat code: Add Italian dressing to the toasted side of the top bun before you build it!

Recipe by Fiore Moletz
Photography by Adam Milliron
Styling by Quelcy Kogel

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