The Gramercy Tavern Burger – 4 Pack

The Gramercy Tavern Burger is an 80/20 chuck/brisket beef blend topped with Shelburne Cheddar, belly-cut bacon, and signature smoked onion aioli. This iconic burger from chef Michael Anthony is tucked into a toasted Orwasher’s Bakery bun and represents the award-winning farm-to-table traditions of the Michelin-starred Gramercy Tavern kitchen.

MORE DETAILS

This package serves 4 and includes

• 4 Burger Patties
• 4 Homemade Sesame Seed Buns
• 4 slices of 1-year-old Shelburne Cheddar
• 8 slices of Smoked Belly-cut Bacon
• Gramercy Tavern’s Signature Smoked Onion Aioli (3 oz.)
• Pickles (3 oz.)

INSTRUCTIONS / STORAGE

• Gramercy Tavern ships Monday – Friday of each week
• Orders cannot be shipped to P.O. Boxes
• Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!

• Items ship frozen with ice packs, may thaw during transit.
• Upon arrival, store items in the freezer or refrigerator
• If cooking within 3 days, store burgers, cheese, bacon, smoked onion aioli, and pickles in the refrigerator and store buns at room temperature on the counter.
• For later use store burgers, buns, cheese, and bacon in the freezer and store smoked onion aioli, and pickles in the refrigerator.
• Burgers, buns, cheese, and bacon can last up to 2 months in the freezer.
• Aioli and pickles can last up to 2 months in the refrigerator.

To Serve

Burger Prep

• Remove thawed burger patties from their packaging and pat dry with a paper towel.
• Allow patties to temper for up to 30 mins before cooking.
• Slice buns in half.

Toast Buns

• Melt 2 tablespoons of butter in a pan and allow it to melt over medium heat.
• Add buns to the pan and toast in the melted butter, rotate buns as needed to ensure even browning.
• Once buns are golden brown remove them from the pan and reserve.

Cook Burgers (Stovetop)

• Preheat skillet at medium-high heat
• Season burgers generously with salt on both sides
• When skillet just begins to smoke, add enough neutral oil to coat the bottom of the pan (1-2 tablespoons).
• When oil just begins to smoke, carefully add burgers in an even layer.
• Cook until a crust has formed and burgers begin to change color around the sides (about 4 minutes).
• Flip burgers and continue cooking for another 4 minutes.
• Add cheese to the burgers, turn off the heat and allow the residual heat to melt the cheese.
• Once cheese has melted remove burgers from the pan and let them rest while you assemble.

Cook Burgers (Oven)

• Preheat oven to 450° F
• Season burgers generously with salt on both sides and place on a wire rack set over a sheet tray lined with parchment paper
• Roast burgers for about 8 minutes and remove from the oven.
• Add cheese to each burger and allow the residual heat to melt the cheese.

Cook Burgers (Grill)

• Preheat grill to medium-high.
• Season burgers generously with salt on both sides and lay them out on the grill
• Rotate every few minutes until burgers are evenly charged and the sides of the burgers have changed color (about 4 minutes)
• Flip burgers and repeat rotating process until the second side is evenly charred (about 4 minutes)
• Add cheese to the burgers, turn off the heat, allowing the residual heat to melt the cheese (3-4 minutes).
• Once the cheese has melted, remove burgers from the grill and let them rest while you assemble.

Cook Bacon (Stovetop)

• Preheat skillet over medium heat
• Add bacon in a single layer.
• Flip often, allowing bacon to render until crispy (10-15 minutes).
• Remove and reserve until ready to assemble.

Cook Bacon (Oven)

• Preheat oven to 325° F
• Layout back on a wire rack set on top of a sheet tray lined with parchment.
• Bake bacon until fully rendered and crispy (10-15 minutes).
• Remove and reserve until ready to assemble.

Assemble Burgers

• Place your burger on the bottom bun and spread a generous amount of the smoked onion aioli on top of the melted cheese.
• Shingle the cooked bacon on top of the aioli and add the bun.
• Pickles can be enjoyed on your burger or on the side.
• As a recommendation, Chef Mike loves to add a thick slice of garden fresh tomato whenever they are in season.
• Serve and enjoy!

Ingredients

• Burger Patty – 80/20 Chuck/Brisket Beef Blend Burger Patties Chopped Daily In The Gramercy Tavern Kitchen
• Burger Buns – Salt, Fresh Yeast, Eggs, Butter, Sugar, Whole Wheat Flour, Whole Milk, Bread Flour, White Sesame Seeds
• Smoked Onion Aioli – Mayonnaise, Dijon Mustard, Ketchup, Red Wine Vinegar, Capers, Onions, Jalapenos
• Pickled Cucumber – Persian Cucumbers, Kosher Salt, Kombu Seaweed, Lemon Rind