Brian Duffy – A Gigantic Appetite for Casual Restaurants

What is the ‘Duffified Burger' recipe?

My number one thing is to play around with different cuts of meat. A burger is going to be good with fat. It's just that simple. So to be able to get something like a really good brisket is great and grind it up and make your own patties. If you really want to make a great burger, start grinding your own patties. Get into finding a good grind of meat or a couple of different types of meat. I love a burger that had a small amount, 10 to 15%, of lamb, because I think that lamb has an unbelievable flavor that just is enhanced by that grilling, by that searing, by that caramelization, that Mayard reaction that is happening in the browning process.
The other thing for me that is awesome, cheese, cheese, cheese, cheese. Go ahead and find yourself great cheeses. I love a Tillamook cheddar, really good, super sharp cheddar. I love a Cooper American. The melting process of it, the creaminess, the umami that happens in your mouth with that burger, that cheese, that bun, that lettuce, that tomato, that onion, that to me, is a perfect burger. And then an unbelievable egg. A dippy egg on top which is a fully firm white with a runny center, but it's got a fried crushed to the outside of it.
I made a Duffified burger on the menu. It is a basted burger where we actually seared the burger. And then we basted it with butter, garlic, olive oil and Rosemary, like you would have with a steak and it's an awesome burger.