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From the Kitchen No. 18

Dry-Aged Cheeseburger

All Recipes


— ½ pound Fleishers dry-aged burger blend
— Kosher salt
— grass fed cheddar cheese, sliced thin
— Sir Kensington's Mayonnaise & Ketchup
— Martin's Big Marty Potato Buns

Form two ¼" thick burger patties by hand. We recommend forming between two lids of take out quart containers for a uniform shape.

Place on plate or tray and leave in fridge until ready to cook. Keep the patties as cold as possible so they cook evenly and retain their shape.

Place a large cast iron pan on a stovetop or on a grill and turn the heat on high. Get the cast iron smoking hot.

Remove patties from the fridge and salt heavily on one side. Place the patties salted side down and proceed to salt the other side.

Let sizzle for 2 minutes. As a nice crust forms, flip the patties and top each with a slice of cheese. Cook two more minutes. Remove from pan and set on plate to rest 2 minutes.

Toast burger bun until golden brown. Slather top bun with a hefty portion of ketchup and mayonnaise. Stack rested patties on bottom bun. Press down on the top bun and enjoy!


One serving.

Fleishers' Dry-Aged Double Cheeseburger on our Slate Cheese Board in red.

Fleishers' is a craft butchery emphasizing traditional butchery skills and sustainable, whole animal practices. Fleishers Craft Butchery, 175 Van Dyke St., Brooklyn NY • 718.971.5331 •