The Gramercy Tavern Burger - 4 Pack
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Ships Nationwide in U.S.
Not eligible for shipping to CanadaThere wasn’t always a Gramercy Tavern Burger. Acclaimed chef Michael Anthony was reluctant to add a burger to the menu, concerned it would somehow overshadow the rest of the menu. After years of requests, he finally relented, offering a select number only available for a narrow time window each day in the “Tavern” portion of Danny Meyer’s iconic restaurant. That satisfied diners…for a short while, at least!
The Gramercy Tavern Burger is a 70/30 chuck/brisket beef blend sourced from a collective of farms in upstate New York and Vermont, chopped fresh daily in the Gramercy Tavern kitchen. After being seared, it’s topped with Shelburne Cheddar, belly-cut bacon, and Gramercy Tavern’s signature smoked onion aioli, and tucked into a buttered & toasted bun from nearby Orwasher’s Bakery, creating what many believe is the best burger in New York City. And now, for the first time ever, it’s shipping directly to your kitchen!
With a Michelin Star and volumes of accolades, Gramercy Tavern is a top New York restaurant on America’s culinary bucket list. Hailed as one of the “most delightful places” by the Michelin Guide and “arguably unrivaled” by The New York Times, Gramercy Tavern was a leading pioneer of the farm-to-table movement since its inception in 1994. Chef Michael Anthony’s contemporary American menu and fiercely seasonal menu are true gems — showcasing Gramercy Tavern’s relationships with local farms and purveyors. The restaurant has earned nine James Beard Awards, including “Outstanding Restaurant” and “Outstanding Chef in America”.
This package serves 4 and includes
- 4 Burger Patties
- 4 Homemade Sesame Seed Buns
- 4 slices of 1-year-old Shelburne Cheddar
- 8 slices of Smoked Belly-cut Bacon
- Gramercy Tavern’s Signature Smoked Onion Aioli (3 oz.)
- Pickles (3 oz.)
- Items ship frozen with ice packs, may thaw during transit.
- Upon arrival, store items in the freezer or refrigerator
- If cooking within 3 days, store burgers, cheese, bacon, smoked onion aioli, and pickles in the refrigerator and store buns at room temperature on the counter.
- For later use store burgers, buns, cheese, and bacon in the freezer and store smoked onion aioli, and pickles in the refrigerator.
- Burgers, buns, cheese, and bacon can last up to 2 months in the freezer.
- Aioli and pickles can last up to 2 months in the refrigerator.
To Serve
Burger Prep
- Remove thawed burger patties from their packaging and pat dry with a paper towel.
- Allow patties to temper for up to 30 mins before cooking.
- Slice buns in half.
Toast Buns
- Melt 2 tablespoons of butter in a pan and allow it to melt over medium heat.
- Add buns to the pan and toast in the melted butter, rotate buns as needed to ensure even browning.
- Once buns are golden brown remove them from the pan and reserve.
Cook Burgers (Stovetop)
- Preheat skillet at medium-high heat
- Season burgers generously with salt on both sides
- When skillet just begins to smoke, add enough neutral oil to coat the bottom of the pan (1-2 tablespoons).
- When oil just begins to smoke, carefully add burgers in an even layer.
- Cook until a crust has formed and burgers begin to change color around the sides (about 4 minutes).
- Flip burgers and continue cooking for another 4 minutes.
- Add cheese to the burgers, turn off the heat and allow the residual heat to melt the cheese.
- Once cheese has melted remove burgers from the pan and let them rest while you assemble.
Cook Burgers (Oven)
- Preheat oven to 450° F
- Season burgers generously with salt on both sides and place on a wire rack set over a sheet tray lined with parchment paper
- Roast burgers for about 8 minutes and remove from the oven.
- Add cheese to each burger and allow the residual heat to melt the cheese.
Cook Burgers (Grill)
- Preheat grill to medium-high.
- Season burgers generously with salt on both sides and lay them out on the grill
- Rotate every few minutes until burgers are evenly charged and the sides of the burgers have changed color (about 4 minutes)
- Flip burgers and repeat rotating process until the second side is evenly charred (about 4 minutes)
- Add cheese to the burgers, turn off the heat, allowing the residual heat to melt the cheese (3-4 minutes).
- Once the cheese has melted, remove burgers from the grill and let them rest while you assemble.
Cook Bacon (Stovetop)
- Preheat skillet over medium heat
- Add bacon in a single layer.
- Flip often, allowing bacon to render until crispy (10-15 minutes).
- Remove and reserve until ready to assemble.
Cook Bacon (Oven)
- Preheat oven to 325° F
- Layout back on a wire rack set on top of a sheet tray lined with parchment.
- Bake bacon until fully rendered and crispy (10-15 minutes).
- Remove and reserve until ready to assemble.
Assemble Burgers
- Place your burger on the bottom bun and spread a generous amount of the smoked onion aioli on top of the melted cheese.
- Shingle the cooked bacon on top of the aioli and add the bun.
- Pickles can be enjoyed on your burger or on the side.
- As a recommendation, Chef Mike loves to add a thick slice of garden fresh tomato whenever they are in season.
- Serve and enjoy!