Coming all the way from Canada, can the Stockyards burger recipe hold its ground against recipes from the country that invented and continues to dominate the realm of the burger? We’ll let you decide…
- 1/2 cup Red Wine
- Beef bones for bone marrow
- 1/2 cup butter (unsalted)
- 1/2 cup Blue Cheese
- Ground Beef Short Rib (1/3 lb per patty)
- 1 large onion
- Kosher salt
- Garlic powder
- Onion powder
The Stockyards Burger Recipe – Bone Marrow, Blue Cheese and Butter
Step one: let’s extract that delicious bone marrow from the beef bones. To do this, roast the bones on either a grill or in the oven at 425ºF for 45 minutes. When done, use the back (handle) of a spoon to pull the marrow out of the bones. Alternatively, you can carefully split the bone in halves to extract the marrow.
In a small bowl, mix the bone marrow with 1/2 cup unsalted butter and 1/2 cup of crumbled blue cheese. Reduce 1/2 cup of red wine down to about 1/8 of a cup and add it to the mix. Wrap the compound butter you’ve created in plastic wrap and place it in the fridge to harden.
Slice an onion and let it soak for at least 30 minutes prior to cooking in buttermilk.
Form the ground beef into loose heaps, without applying too much pressure which would trap the moisture inside. We’re using the same technique as the smash burger, so while your flat top grill is heating up, get yourself a nice sturdy spatula!
Lay down some clarified butter on the flat top. Sprinkle the surface with kosher salt and place the ball down. Then use your spatula to SMASH that patty down till it’s flat! Sprinkle on some more kosher salt and let it cook. When you see the darker brown color “climbing” up the sides of the patty, it’s time to flip.
On the side heat up some vegetable oil for deep frying. While that’s happening, get a bowl and season some flour with the spices. Drain the sliced onions from the buttermilk and throw in the seasoned flour to give them a good coating, then dump ’em in the hot oil to deep fry. They will be ready when the crust has become crunchy and golden-brown.
The patty should be just about ready as well. Before pulling it off the heat, get the compound butter from the fridge and cut a good slice to place on the patty to melt.
Give the buns a quick toast, and assemble your burger. If you followed the stockyards burger recipe, you should now have one of the most succulent burgers you’ve ever had!
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