Carriage House Burger

Chef Jordan Andino shares his juicy carriage house burger with creamy burger sauce.

To celebrate Climate Week NYC 2024, Chef Jordan Andino and cattle farmer, Erin Hull, joined Beef. It's What's For Dinner.® for a live cooking demo! The LIVE event has now ended. View the recording here.

Ingredients:

Note: Recipe makes one burger. Increase quantity based on party size. 

  • 1 brioche bun
  • Two 4 oz. Beef patties (marinate in 1 tsp. Dijon mustard per patty)
  • 2 slices of American cheese
  • 3 oz thinly shaved white onion
  • 1 Tablespoon vegetable oil
  • Salt and pepper to taste
  • 7 thin slices of bread and butter pickle
  • Burger sauce
    • 1 Tablespoon whole grain mustard
    • 2 Tablespoons mayonnaise
    • 1/2 lemon, juiced (no lemon or pulp)
    • Pinch of salt

Cooking:

  1. Combine all of the ingredients for the burger sauce (mustard, mayonnaise, lemon juice and salt) into one bowl and mix. Set aside for later.
  2. Preheat the large skillet or griddle on high heat for 3 min without moving or touching.
  3. Pour the vegetable oil on the heated skillet or griddle, coating evenly.
  4. Place two patties on the skillet and smash using a burger smasher or spatula. Then, liberally season the patties with salt and pepper.
  5. Evenly place the onions on the uncooked top side of the patties.
  6. Flip the patties so the onions are on the skillet side, allowing them to grill.
  7. Place the bun, open sides down, on the skillet to toast. Remove when the bun reaches desired toast level.
  8. Place the American cheese on the top (cooked) side of the patties.
  9. After two minutes, remove the patties from heat and begin to build the burger.
    Cook's tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Color is not a reliable indicator of Ground Beef doneness. Cook Ground Beef to a minimum of 160°F, as measured by a meat thermometer.
  10. On a clean plate or cutting board, place the toasted bottom bun toasted side up. Please 7 pickle slices on the bottom bun, making a circle around the bun.
  11. Add patty, onion side down, on top of the bottom bun and pickles. Repeat with the second patty.
  12. Add 1.5 Tablespoons of burger sauce on the inside of the top bun.
  13. Place the top bun on top of the burger. 
  14. Building burger from bottom bun up:
  15. ENJOY!

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips visit: https://www.beefitswhatsfordinner.com/cooking/determining-doneness

For more information on safe food handling and beef safety, see: https://www.beefitswhatsfordinner.com/cooking/food-safety

Chef jordan andino