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Recipe courtesy of Old 27 Grill

Holy Cow Burger

This recipe can be made in larger quantities, but the quality of the recipe will be lessened. I highly recommend making this recipe using one skillet per serving, due to the requirement of capturing the fat from the burger patty to blend properly with the butter, Worcestershire and cream. The goal is for the sauce to creep out into the hot fries and to eat this with a knife and fork. The perfect bite includes everything -- and the sauce gives you a dip for the fries.
  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 1 serving
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1 tablespoon coarsely cracked black pepper

9 ounces ground Angus beef (81/19 blend), formed into a patty 

1 ounce butter 

1 ounce white wine 

5 fresh red onion rings 

1/2 cup heavy whipping cream 

1 ounce Worcestershire sauce 

1 brioche roll, split and buttered 

1 slice Swiss cheese 

1/2 cup chopped lettuce 

1 slice tomato 

5 ounces French fries 


  1. Press the pepper on each side of the patty.
  2. Add the butter and white wine to a medium skillet over medium heat, Add the peppered patty. Place the red onion around the patty in the skillet to caramelize, 3 to 5 minutes. Flip patty and onions and cook until three-quarters done. Add the heavy cream and Worcestershire and allow sauce to reduce by 50 percent.
  3. Meanwhile, toast buttered bun on a griddle. Place the Swiss cheese on top of the patty.
  4. Place the bun in the center of a large plate, then top with lettuce and tomato. Using tongs, remove the patty (cooked to desired temperature) and place it on top of the tomato.
  5. Lift skillet and pour remaining sauce and onions over the cheese to meld everything together (the sauce will creep out in all directions from the bun). Top with the bun, encircle with fries and serve with a large steak knife.

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