RECIPES: Recipe Details

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Hanging tender burger

Florida is actually a very large producer of cows, and the cut of meat that is usually taken by the butcher is the Hanging tender. An incredible flavor of beef that tops all other parts of the cow especially in a burger.


1 1/2 pounds of Hanging Beef Tenderloin
1/2 pound of ground New York Strip
13 tablespoons kosher salt
6 Sour dough hamburger buns (wide and fresh)
6 wedges of onion
6 slices of tomato
1/2 pound arugula
3 Kosher dill pickles(deli style)
3 fresh egg yolks
2.25 cups extra virgin olive oil
1/2 cup ketchup
1/2 cup spicy brown mustard
6 slices (Cabot)Vermount chedder cheese (optional)


Grind the beef together and then grind again with 1 tablespoon of salt. Separate into 6 patties of about 8 ounces each. Add 1 tablespoon of the slat to the top of the patties, let patties stand for 1/2 hour.
In a small food processor add the fresh egg yolks let spin for a minute and then slowly drizzle in the oil if it gets to thick to quick add a few drops of water. Before the last of the oil is entered add 1 teaspoon of salt.

Grill the onion wedges while you are waiting. Grill patties mid-rare. Then melt the cheese on top. Toast the buns lightly. The buns need to be dressed with mayo and ketchup on the top bun and mustard on the bottom bun. To the top bun add pickles then arugula then tomato then the grilled onion wedges. Place the ready to go burger on the bottom bun and cover a stick may be added to hold it up.


The New York Strip helps the patties stay together. My wife must have cheese on hers but this is optional. We like fresh made buns that are flat and wide. The local bake shop has Cabatini bread that works excellent.