Owen Han's Steakhouse Burger

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)

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.

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.