28-Day Dry-Aged Burger
A burger made with a patty that has been dry-aged for 28 days.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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While hamburgers have a complex history, the concept of dry-aging beef is an older practice, traditionally used to preserve and enhance the flavor of meat. Combining these concepts is a relatively modern culinary innovation, aiming for a premium burger experience.
The 28-Day Dry-Aged Burger represents a modern trend in American cuisine, emphasizing high-quality ingredients and artisanal techniques to elevate a classic dish. It signifies a shift towards valuing flavor complexity and a more refined burger experience.
Premiumization of Food
The burger exemplifies the trend of taking everyday foods and elevating them through specialized techniques and high-quality ingredients, appealing to a more discerning palate willing to pay a premium for exceptional taste.
Craft Food Movement
It aligns with the broader craft food movement, where chefs and restaurants focus on sourcing locally, using traditional methods, and creating unique flavor profiles.
Burger Culture in the US
Burgers hold a significant place in American culinary culture. This dish takes this established preference and reinvents it with sophisticated flavor profiles.
The 28-Day Dry-Aged Burger delivers a deeply savory, intensely beefy flavor profile with subtle nutty and earthy notes. The dry-aging process concentrates the natural flavors of the meat, creating a richer and more complex taste.
The dominant flavor is umami, derived from the concentrated beef essence. The dry-aging process also creates enzymatic and microbial activity that breaks down proteins and fats, resulting in a more tender texture and unique flavor compounds. These compounds contribute to nutty, buttery, and sometimes even slightly funky notes that are not found in standard ground beef. The burger is often complemented by savory toppings and sauces that enhance the already pronounced beef flavor.
Savor the Beef
Before adding condiments, take a bite of the burger patty alone to fully appreciate the dry-aged flavor and texture. Pay attention to the savory, nutty, and potentially funky notes.
Complementary Toppings
Choose toppings that complement the rich beef flavor, such as caramelized onions, aged cheeses (e.g., Gruyere or cheddar), or a simple aioli. Avoid overly sweet or acidic condiments that might mask the subtle nuances of the beef.
Proper Cooking Temperature
The burger is best enjoyed medium-rare to medium, allowing the dry-aged flavors to fully develop and ensuring a juicy and tender texture. Overcooking can result in a dry and less flavorful burger.
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