The dish to eat in Sag Harbor · United States

Tavern burger

Name: A tavern-style burger at home
Total time: 30 min
Yield: 4
Cuisine: United States
Ingredients: 1 1/2 lb (680 g) ground beef, about 20% fat, cold; 1 tsp kosher salt; 1/2 tsp freshly ground black pepper; 4 slices white American or aged cheddar; 1 medium white onion, very thinly sliced; 1 tbsp butter, plus more for the buns; 4 soft potato or brioche buns; Pickles, to serve

Photo: FranHogan, CC BY-SA 4.0, via Wikimedia Commons · source

A thick, loosely packed beef patty cooked medium rare, with cheese and onions on a soft bun.

Sag Harbor's burger is the one at Sag Harbor Tavern on Bay Street, Billy Durney's East End sister to Red Hook Tavern in Brooklyn. Chef Amazing's founder is a partner there. Order it medium rare.

Where to eat it Cook it at home Have a chef cook it at home

Where to eat it: the best three in Sag Harbor

Sag Harbor Tavern
Bay Street, Sag Harbor
Order: The burger, medium rare, and a wedge salad
The Red Hook Tavern burger, made in the old American Legion building on Bay Street. Chef Amazing's founder is a partner here.
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Lulu Kitchen & Bar
Main Street, Sag Harbor
Order: The flame-grilled burger
Cooked over the wood fire that runs the whole kitchen.
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Red Hook Tavern
Red Hook, Brooklyn
Order: The burger
The original, if you are in the city. Pete Wells called it absolutely mandatory in 2019.
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All three are on Chef Amazing’s list The best tavern burger in Sag Harbor, which you can save and take with you.

Cook it at home: A tavern-style burger at home

Serves 4Time 30 min

This is Chef's own home version, not the restaurant's recipe. Use well-marbled beef, handle it as little as you can, and cook it hot and fast so the middle stays pink.

Pans and tools

Cast-iron pan or griddle
Instant-read thermometer

You’ll need

1 1/2 lb (680 g) ground beef, about 20% fat, cold
1 tsp kosher salt
1/2 tsp freshly ground black pepper
4 slices white American or aged cheddar
1 medium white onion, very thinly sliced
1 tbsp butter, plus more for the buns
4 soft potato or brioche buns
Pickles, to serve

Steps

Cook the onion in the butter over medium-low heat, stirring now and then, until soft and golden, about 15 minutes. Set aside.
Divide the cold beef into 4 loose balls and press each into a patty about 1 inch thick and a little wider than the bun. Press a shallow dent in the middle.
Heat a cast-iron pan or griddle over high heat until it smokes lightly.
Salt and pepper the patties on both sides just before cooking. Cook 3 to 4 minutes, flip once, and cook 2 to 3 minutes more for medium rare (125-130°F inside before resting).
Lay the cheese on in the last minute and cover the pan so it melts.
Rest the burgers 3 minutes. Meanwhile butter the cut sides of the buns and toast them in the pan.
Build: bottom bun, burger, onions, pickles, top bun. Serve at once.

Chef’s tips

Keep the meat cold and do not knead it; a loose patty stays juicy.

Salt only the outside, right before cooking.

The USDA advises 160°F for ground beef; cook it through if you are serving children or anyone at higher risk.

Contains: ['Dairy', 'Gluten'].

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