Public Recipe

    Father's Office Burger

    Father's Office Burger

    Sang Yoon's Father's Office Burger

    5.0· 11
    Serves 4
    American

    Ingredients

    Servings
    4
    • 4 slices applewood-smoked bacon (flavor base)
    • 2 cup onions — sliced (compote base)
    • 1 tsp sugar (sweetener)
    • 2 tbsp balsamic vinegar (acid)
    • 1 tsp ketchup (umami booster)
    • 2 tsp worcestershire sauce (seasoning)
    • 3 drops liquid smoke (flavoring)
    • 0.25 tsp salt (seasoning)
    • 0.5 tsp black pepper (seasoning)
    • 1.5 lb strip steak — ground, preferably dry-aged (main protein)
    • 0.5 lb rib-eye steak — ground, preferably dry-aged (main protein)
    • 1.5 tsp salt (seasoning)
    • 2 tbsp butter (cooking fat)
    • 1 oz blue cheese (topping)
    • 4 oz gruyere cheese (topping)
    • 4 unit french demi-baguettes — halved and toasted (vessel)
    • 1 cup baby arugula (garnish)

    Mise en Place

    0/4

    Process

    1

    prepare compote

    1. 1.Heat a skillet over medium-high heat and fry bacon until crisp, about 5 to 6 minutes.
    2. 2.Drain bacon on paper towels; crumble one slice and reserve the rest for another use.
    3. 3.Measure 2 tablespoons of bacon fat into a medium heavy skillet.
    4. 4.Add onions and sprinkle with sugar.
    5. 5.Cook until onions are golden brown, about 20 minutes, stirring in the crumbled bacon halfway through.
    6. 6.Stir in balsamic vinegar, ketchup, Worcestershire sauce, liquid smoke, salt, and pepper.
    7. 7.Cook for 2 more minutes and set aside.
    2

    cook patties

    1. 1.Combine ground strip and rib-eye steaks with 1.5 teaspoons of salt.
    2. 2.Shape into 4 oval patties, approximately 7 inches long and 3/4 inch thick.
    3. 3.Melt 1 tablespoon of butter in a large skillet (preferably cast-iron) over medium-high heat.
    4. 4.Fry 2 patties for 3 minutes, then flip.
    5. 5.Top each patty with 1/4 of the blue cheese and Gruyere.
    6. 6.Cook 3 more minutes for medium doneness.
    7. 7.Remove and keep warm, then repeat with remaining butter, patties, and cheese.
    3

    assemble burger

    1. 1.Place cooked patties on toasted baguettes.
    2. 2.Top with the onion compote and baby arugula, dividing evenly among the four burgers.

    Plating

    • Serve on an oblong toasted demi-baguette to match the patty shape.
    • Ensure the arugula is placed on top of the warm compote for a slight wilt.

    Sensory Checks

    Color

    Onions should be golden brown and jam-like, not burnt.

    Aroma

    The compote should have a subtle smoky aroma from the liquid smoke.

    Check

    The cheese should be fully melted over the meat.

    Common Errors

    • ⚠ Using too much liquid smoke; a few drops are sufficient.
    • ⚠ Overworking the meat when shaping patties, which can lead to a tough texture.
    • ⚠ Not using enough bacon fat for the onions, which prevents proper caramelization.

    Notes

    • The original recipe uses a mix of chuck, sirloin, and dry-aged New York steak trim.
    • You will need to cook more bacon than required for the compote to ensure you have 2 tablespoons of drippings.

    Amanah Compilation

    Engine: Amanah Engine v1.0

    Structural completeness: 98%

    Techniques in this recipe

    Lineage

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