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3-Hour Burger

by Matt Ciampa and Alexis deBoschnek featured in 3-Minute Vs. 30-Minute Vs. 3-Hour Burger


for 4 servings

Brioche Buns

  • ¾ cup
    milk, warm to the touch (180 mL)
  • ¼ cup
    warm water, divided, plus 1 teaspoon (60 mL)
  • 2 teaspoons
    active dry yeast
  • ¼ cup
    sugar (50 g)
  • 4 cups
    bread flour (500 g)
  • 3 teaspoons
    kosher salt
  • 3 large eggs, divided
  • 8 tablespoons
    unsalted butter, room temperature

Caramelized Onions

  • 2 tablespoons
    olive oil
  • 4 yellow onions, thinly sliced through the root end
  • 1 tablespoon
    kosher salt
  • ½ cup
    water, divided (120 mL)
  • ½ cup
    dry red wine, divided (120 mL)


  • 2 large egg yolks
  • 1 garlic, grated
  • 1 teaspoon
    dijon mustard
  • ½ cup
    grapeseed oil (120 mL)
  • ¼ cup
    extra virgin olive oil (60 mL)
  • ½ teaspoon
    kosher salt
  • ¼ teaspoon
    freshly ground black pepper
  • 1 lemon juice


  • ¾ lb
    sirloin, cubed and frozen for 30 minutes (340 g)
  • ¾ lb
    beef chuck, cubed and frozen for 30 minutes (340 g)
  • ¾ lb
    boneless short ribs, cubed and frozen for 30 minutes (340 g)
  • 1 teaspoon
    kosher salt
  • 1 teaspoon
    black pepper, freshly ground
  • 4 slices gruyère cheese
  • 1 cup
    fresh arugula, for serving (30 g)
  • french fries, for serving

Special Equipment

  • 1 meat grinder, frozen for 30 minutes
    Calories 1597
    Fat 90g
    Carbs 145g
    Fiber 9g
    Sugar 23g
    Protein 49g

Estimated values based on one serving size.



  1. Make the brioche buns: In a liquid measuring cup, combine the milk, ¼ cup (60 ml) water, yeast, and sugar, and let stand until foamy, about 5 minutes.
  2. In the bowl of a stand mixer fitted with the dough hook, add the flour and salt, and mix on low speed.
  3. With the mixer running on medium-low speed, add the yeast mixture and mix until just combined.
  4. Add 2 of the eggs and mix until the eggs are combined and the dough looks sticky, about 1 minute.
  5. Add the butter 1 tablespoon at a time, and mix until incorporated into the dough. Continue mixing on medium speed for 8 minutes, until the dough is smooth and comes together in a taught ball.
  6. Transfer the dough to a greased bowl and covered with plastic wrap. Let rise for 1 hour, or until doubled in size.
  7. Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
  8. Divide the dough into eight equal portions and roll into even balls. Flatten the balls into 3-inch discs and place on the prepared baking sheet. Cover with a kitchen towel and let rise for 30 minutes.
  9. In a small bowl, whisk together the remaining egg and teaspoon of water. Brush the egg wash over the buns.
  10. Bake for 15-17 minutes, until the buns are deep golden brown. Let cool to room temperature before serving.
  11. Make the caramelized onions: Heat the olive oil in a large skillet over medium heat. Once the oil begins to shimmer, add the onions and stir until well coated. Cook the onions for 30 minutes, stirring occasionally, and season with salt. Add ¼ cup (60 ml) of water and scrape up any brown bits on the bottom of the pan. Continue cooking for 30 minutes, until the onions are golden brown, then add the remaining ¼ cup (60 ml) water, scraping up any brown bits. Cook for 30 minutes more, then add ¼ cup (60 ml) of wine, scraping up any brown bits. Cook for another 15 minutes, then add the remaining ¼ cup (60 ml) of wine. Cook for a final 15 minutes, until the onions are deeply caramelized.
  12. Make the aioli: In a medium bowl, whisk together the egg yolks, garlic, and mustard until smooth.
  13. Add a drop of grapeseed oil and whisk to combine. Continue adding the grapeseed oil, drop by drop, until the mixture begins to thicken and emulsify. Once thickened, add the remaining grapeseed oil in a slow and steady stream, whisking until combined. The mixture should be thick and glossy.
  14. Add the olive oil in a slow and steady stream while continuing to whisk.
  15. Add the salt and pepper and whisk to combine.
  16. Add the lemon juice in 1-teaspoon increments until the aioli is thick and pale yellow. Cover with plastic wrap and refrigerate until serving.
  17. Grind the burger meat: Freeze the meat grinder parts before using. Attach the meat grinder to a stand mixture. Working in batches, add the frozen cubed meat and process through the grinder.
  18. Divide the beef into 4 8 ounce (225 grams) portions and form into patties. Place on a cutting board. Use your thumb to press a divot into the center of each burger.
  19. Heat the grapeseed oil in a cast iron or stainless steel skillet over medium-high heat until nearly smoking. Add the formed burger patties to the pan and cook for 3-4 minutes, without disturbing.
  20. Use a spatula to flip the burgers over and place a slice of Gruyère on each one. Cook for another 3-4 minutes, until the burger is cooked through and cheese has melted.
  21. Place the burgers on the brioche buns, along with the aioli, caramelized onions, and arugula. Serve with fries.
  22. Enjoy!