“21” serves its burger with sides of oven-dried tomatoes, caramelized onions, sauteed green beans and choice of potato (potatoes souffle and french fries are the most popular).
Chef Erik Blauberg
“21” Club, New York City
Yield: 1 serving
Top sirloin and sirloin strip, ground 12 oz.
Herb-and-spice blend (including rosemary, parsley and thyme) pinch
Egg 1
Minced onion 1 Tbsp.
Rendered duck fat 1/2 tsp.
Canola oil 1 tsp.
Sourdough roll 1
Combine ground beef, herb-and-spice blend, egg, onion and duck fat and form into patty. Brush burger with canola oil before placing on grill. Grill to desired doneness.