Recipe courtesy of M. Wells Steakhouse

Bone-In Burger

  • Level: Intermediate
  • Total: 8 hr 50 min (includes marinating time)
  • Active: 35 min
  • Yield: 1 serving
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Red Wine Puree:

2 cups roughly chopped shallots

1/4 cup red wine vinegar 

1 teaspoon black peppercorns

5 sprigs thyme

2 bay leaves 

1 small carrot, roughly chopped

One 750-milliliter bottle red wine 

2 tablespoons butter, cold 

1 teaspoon salt

Burger Patty:

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

Tartar Sauce:

1 cup mayonnaise

1/4 cup capers, chopped 

1/4 cup cornichons, chopped 

1/4 cup minced shallots 

1 lemon, juiced

Freshly ground black pepper

Butter, for spreading

Brioche bun

Iceberg lettuce


  1. 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.
  2. 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.
  3. For the tartar sauce: Mix together the mayonnaise, capers, cornichons, shallots and lemon juice, and then add pepper to taste.
  4. 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.
  5. 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.