Dry-aged Burger with Gruyère

By Flannery Team

Burger patties made with ground trimmings of dry aged beef fat have all the flavor of an aged steak and make for an excellent dry aged burger, dressed simply with excellent Swiss cheese.

For more insider tips from Katie, enjoy this Summer grilling spread in the Los Angeles Times which features a version of our simple dry-age burger that includes a homemade mayo with garlic and black pepper. 

Dry-Aged Burgers with Gruyère

  • 2 lbs of Flannery’s Kali Burger Blend or any of our ground beef blends
  • 8 oz. Gruyere Cheese, rind removed, thinly sliced
  • Good quality mayonnaise
  • 4 large potato rolls, brioche buns, or your favorite soft hamburger buns, split

Form the burger blend into four portions, 8oz each (or create eight 4oz smash-burgers).

Prepare a charcoal grill for direct, high-heat grilling or heat a gas grill to high. Alternatively, heat a large cast iron skillet over high heat.

Add the patties to the grill and cook until browned and lightly charred on the bottom, about 4 minutes. Flip the patties, place sliced Gruyère on each, and continue cooking until the cheese is fully melted and patty reaches medium doneness. Transfer the patties to a plate, tent loosely with foil, and let rest for 5 minutes.

Meanwhile, place the split rolls or buns, cut sides down and lightly toast, 1 to 2 minutes. Remove the buns from the heat and spread the insides of each with some mayonnaise. Place a patty in each bun and serve while hot.