I got tired of smash burgers. So I decided to build the burger I’ve been dreaming about: a thick, juicy blend of Wagyu ribeye and short rib, topped with boozy Marsala mushrooms, crispy shallots, a perfectly fried egg, Dijon sauce, and garlic bone marrow butter.
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0:00 Intro – The Dream Burger Begins
0:18 Why Thick Burgers Are Back
0:57 The Ultimate Burger Game Plan
1:44 Sam vs. Max’s Camera (Again)
2:25 Bone Marrow, Shallots & Sauce Prep
3:10 Grilling the Bone Marrow
4:10 Two Mushrooms for One Epic Burger
5:20 Dijon Sauce & Crispy Shallots
6:35 Crispy Shallot Perfection
7:39 Garlic Bone Marrow Butter
8:35 Boozy Marsala Mushrooms
9:48 Grinding Ribeye & Short Rib Without a Grinder
10:20 Forming the Perfect Patty
10:50 Cooking the Burger & Frying the Egg
12:20 Building the Dream Burger
13:32 The Money Shot
14:00 First Bite – Is It Worth It?
14:30 Subscribe & Final Thoughts
Ingredients
Burger
6 oz Wagyu ribeye, cold
6 oz short rib, cold
Salt & pepper
1 slice cheddar
1 brioche bun
1 fried egg
Dijon Sauce
2 tbsp mayo
1 tsp Dijon
1 tsp Worcestershire
½ tsp red wine vinegar
Bone Marrow Butter
Marrow from 2 roasted marrow bones
2 tbsp softened butter
1 tsp chives, minced
1 garlic clove, grated
Squeeze of lemon
Salt & pepper
Boozy Mushrooms
8 oz mixed mushrooms, sliced
1 tbsp olive oil
1 tbsp butter
1 shallot, minced
2 tbsp Marsala wine
¼ cup beef stock
Pinch thyme
Salt & pepper
Crispy Shallots
1 large shallot, thinly sliced
¼ cup flour
Oil for frying
Salt
Method
Roast the marrow at 450°F for 15–20 minutes until soft. Remove marrow and mix with butter, chives, garlic, lemon, salt, and pepper.
Make the sauce by mixing all Dijon sauce ingredients.
Fry the shallots at 350°F until golden. Drain and season with salt.
Cook the mushrooms: Sauté mushrooms in olive oil until browned. Add butter and shallot. Cook 2 minutes. Add Marsala, beef stock, thyme, salt, and pepper. Reduce until glossy.
Make the burger: Pulse cold ribeye and short rib in a food processor until ground. Form into a large patty and season well.
Cook the burger in a cast iron pan over medium-high heat, about 4–5 minutes per side. Add cheddar during the last minute.
Fry the egg sunny-side up.
Build: Bottom bun + Dijon sauce → burger → mushrooms → egg → crispy shallots. Spread bone marrow butter on the top bun and close.
Serve immediately. Napkins highly recommended. 🍔
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