At the Red Hook Tavern in Brooklyn, Billy Durney serves his own ode to the Peter Luger Steak House cheeseburger. The burger appears simple on the surface, but it’s made from a rich blend of dry-aged beef, cooked carefully (with almost constant flipping) on a griddle for a perfect, even char on the outside.
- Preheat cast-iron skillet to at least 400°F.
- Aggressively season both sides of patty with the salt-and-pepper blend.
- Place in pan and sear one side until it is dark brown, about a minute. Repeat on other side.
- From this point, constantly flip the burger to achieve an even exterior char. Durney serves the Tavern burger at medium rare to an internal temperature of 130°F. A probe thermometer is recommended.
- When desired temperature is reached, lay two slices of American cheese atop patty and cover pan with lid until melted.
- Remove patty from pan, and rest for 3 minutes.
- Toast buttered bun in pan until golden brown.
- Lay onion sliver on heel of bread and the rested patty atop.
- Place crown of bun on a top burger and serve.