Bone-In Burger

Recipe courtesy of M. Wells Steakhouse
Show: Steak Out with Kix Brooks Episode: New York City
TOTAL TIME: 8 hr 50 min
Prep: 25 min
Inactive Prep: 8 hr
Cook: 25 min
YIELD: 1 serving
LEVEL: Intermediate


  • 1 small carrot, roughly chopped
  • One 750-milliliter bottle red wine
  • 2 tablespoons butter, cold
  • 1 teaspoon salt
    • 10 ounces aged brisket, ground (20-percent fat)
    • 1 tablespoon minced onion
    • 1 teaspoon fresh thyme leaves, finely chopped
    • 1 blanched beef rib bone
    • One 12-square-inch piece caul fat
    • Salt and freshly ground black pepper
      • 1 cup mayonnaise
      • 1/4 cup capers, chopped
      • 1/4 cup cornichons, chopped
      • 1/4 cup minced shallots
      • 1 lemon, juiced
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      For the puree: Combine the shallots, vinegar, peppercorns, thyme, bay leaves, carrots and wine in a large bowl and marinate the mixture in the refrigerator overnight.

      Bring the wine mixture to a gentle simmer in a medium saucepan and cook until almost dry. Use a blender to puree the mixture and then add the cold butter and salt.

      For the tartar sauce: Mix together the mayonnaise, capers, cornichons, shallots and lemon juice, and then add pepper to taste.

      For the burger patty: Mix the onion and thyme with the ground beef and then shape into a patty and stick the bone in to make it look like a chop. Wrap the caul around the patty, which holds the bone in place. Sprinkle the burger on both sides with salt and pepper, and then grill it over a wood fire.

      Butter the cut sides of the bun and then grill until toasted. Slather some red wine puree on the bottom bun, place the patty on top and slather some tartar sauce on the top bun; layer in some lettuce and assemble. Serve hot.


      This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

      When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.


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