Owen Han's Steakhouse Burger
this was really yummy
hwoo.lee•
June 7, 2026
If you've followed me for a while, then you probably know who Owen Han is. He needs no introduction, he's the Sandwich King of the internet, he's amassed millions of followers on all social platforms, he's an author of his own cookbook Stacked, and he's been on numerous TV shows.
We used to host a supperclub together while at University, we lived together for a few years while creating our social media platforms, and he's also just one of my closest friends.
Anyway, he asked me to do a burger with him, and here's what we came up with. Hope you enjoy!
As always, comment below if you have any questions
Ingredients (25)
Ingredients (25)
Dry-Aged Beef Patty
Au Poivre Mayo
Garnishes
Instructions
Burger Patty
If grinding your own meat, freeze your meat grinder attachments, and grind on a medium die
Form meat into 1/2 lb balls, and then press into a patty
Refrain from seasoning with salt until right before cooking (salt pulls out moisture and can loosen the patty)
Heat a sauté pan over medium-high heat, salt burger on both sides
Add just enough oil to add a thin coat on the pan, and sear for 2 minutes
Flip the patty, add the garlic (2 cloves), thyme (2 sprigs), bone marrow (2 Tbsp), and butter (2 Tbsp) into the pan and lower to a medium heat.
Baste and sear for about 2 minutes. The butter and bone marrow are basting the burger like a steak.
Place your two cheese slices (2 slices per patty) directly on the burger patty, then cover with a lid. Turn off the heat, and allow to steam for 2-3min (until inside is medium doneness)
you're essentially creating a "mini oven" when you put the lid on the pan, so letting it steam inside is essential to not undercooking a thick burger
Au Poivre Mayo
In a saute pan over medium-heat, saute shallots (2 Tbsp) in butter (2 Tbsp) and a dash of salt until translucent (do not brown)
Add thyme (2 sprigs) and coarsely ground black pepper (2 Tbsp). Allow to saute for 1 min to infuse and toast
Add cognac (2 Tbsp) and flambe
Add chicken stock (237 mL) and reduce until thickened. Optional - strain out all solids. Depending on how concentrated your chickne stock or jus is, you may need to add more chicken stock.
Once reduced until nappe, or covering the back of a spoon, then add your cream (118 mL) and reduce again until nappe
Add black peppercorns, then cool down.
Once cooled down, mix with mayo until your desired consistency.
To Finish
Once you have your caramelized onions, fried shallots, and any other garnishes done - it's time to assemble
For our video, we added a layer of cornichons, but it's a bit impractical. I would just dice up cornichons and put it into the Au Poivre Mayo for a more practical application.
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