The Emmy Burger is responsible for millions of Instagram likes, and now you can make the famous dish for yourself! Served at Emily and Matt Hyland’s flagship restaurant, Emily, the Emmy Burger tops many New York City “Best Burger” lists thanks to a duo of rich sauces and flavorful ingredients all around.
That’s why it’s no surprise the recipe was included in the Hyland’s debut cookbook – Emily: The Cookbook Pizza, Burgers and More. The dish boasts a collection of umami-rich ingredients such as gochujang – Korean fermented chili paste – and caramelized onions, that combine into “mouthful after mouthful of lusciousness.” For those who are up to the challenge, the cookbook also includes a variation on the original recipe known as the two-patty Emmy Double Stack Burger – an 8 oz burger topped with American cheese. Serve with fries and cornichons and wait for the meat sweats to set in.
Check out the Emmy Burger recipe below and pick up the Hyland’s cookbook for additional recipes such as the iconic Emily Detroit pan pizza and Nguyen’s hot wings with ranch dip.
The Emmy Burger
Makes 4 servings
INGREDIENTS:
For the burgers:
• 28 ounces (800 g) dry-aged burger meat, or substitute with your favorite cut
• Kosher salt
• Freshly ground black pepper
• 4 slices (1/4 inch/6 mm thick) sharp white Cheddar, preferably Grafton Village, about 3 oz (85 g) total
• 4 pretzel buns, split crosswise
• 2 tbsps unsalted butter, at room temperature (for spreading)
• Caramelized onions, warmed as desired
For the Nguyen sauce:
• 1/3 cup of sugar
• 1/4 cup unseasoned rice wine vinegar
• 1/2 cup gochujang (Korean fermented chili paste)
• 4 tbsps unsalted butter
• 1 tbsp minced garlic, about 5 cloves
• 1 tsp sesame seeds
• 1 tsp black sesame seeds
For the Emmy sauce:
• 1/2 cup (120 ml) mayonnaise
• 1/4 cup (60 ml) Nguyen sauce (See above)
INSTRUCTIONS:
- To make the burgers, cut the meat into 1-inch (6-mm) chunks. Freeze meat until cold or slightly frozen, about one hour. Freeze meat grinder parts, or processor bowl and blade, at the same time.
- Using a meat grinder or food processor, coarsely grind the semi-frozen meat, letting it fall into a medium bowl. (If using a food processor, pulse the meat in small batches and transfer it to a medium bowl.) Handling the ground beef gently, shape it into four rounds, each about 4 inches (10 cm) wide and 3-4 inch (2 cm) thick.
- Heat a large griddle or skillet, preferably cast iron, over medium-high heat. Heavily season the burgers on both sides with salt. Place on the pan. Cook for two and a half minutes, adjusting the heat so the underside of the patty is browning steadily but not burning.
- Turn the patty, season with pepper, and top with a slice of Cheddar cheese. Continue cooking for another two and a half minutes. Press the burger on top with a finger; it should feel only slightly firm. If you want to use an instant-read thermometer to check for doneness, insert the probe through the side into the center of the burger; it should read 120 degrees for rare.
- Transfer the patties to a wire rack set on a large rimmed baking sheet (half-sheet pan) and let stand for three to five minutes. The internal temperature will rise a few more degrees during the rest period.
- Meanwhile, wipe the excess fat from the griddle. Butter the buns and then place them, flat side down, on the griddle and cook until golden brown, about one and a half minutes. Spread a generous tablespoon of the Emmy sauce (see below) on the top half of each bun.
- Place a patty on the bottom half of each bun. Mound a heap of caramelized onions on the patty. Add the bun top to each. Transfer each to a dinner plate and serve, with the remaining sauce passed on the side.
- To make the Nguyen sauce, whisk the sugar and vinegar together in a medium bowl to dissolve the sugar. Add the gochujang and whisk to combine.
- Melt the butter in a small skillet over medium heat. Add the garlic, sesame seeds, and black sesame seeds and cook, stirring often, until the garlic is tender and fragrant but not browned, about 90 seconds.
- Add to the gochujang mixture and whisk to combine. (The sauce can be covered and refrigerated for up to one day. Remove from the refrigerator about one hour before using so it’s not cold when served with hot food.)
- To make the Emmy sauce, mix the mayonnaise and Nguyen sauce together in a small bowl. Cover and refrigerate until ready to use.
Excerpt from Emily: The Cookbook Pizza, Burgers, and More by Emily Hyland and Matthew Hyland, copyright © 2018 by Emily Hyland and Matthew Hyland. Used by permission of Ballantine Books, an imprint of Random House Publishing Group, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
