LA Gastropub Father’s Office Will Now Deliver Famous DryAged Burger

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Before chef Sang Yoon owned Father's Office in Santa Monica, he was a regular there. At the time, the bar was one of the few places where you could get craft beer in the city. The problem? It.

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Just kidding, stay for the details: an 8-ounce dry-aged chuck patty topped with applewood bacon, arugula, onions caramelized in bacon fat, and both Gruyère and blue cheese, all piled on an oblong.

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The Father's Office Burger Recipe slightly adapted from Bakelist Yields 2 burgers. For the Balsamic Bacon Onion Jam. INGREDIENTS 1 tablespoon extra virgin olive oil (EVOO) 1 large yellow onion, peeled and julienned 4 slices applewood bacon, cut into lardons 2 tablespoons balsamic vinegar 1/4 cup water Kosher salt and freshly ground black.

LA Gastropub Father’s Office Will Now Deliver Famous DryAged Burger

Mar 5, 2015 - The Father's Office burger is a beloved staple in our lives. There are few things better on a Saturday afternoon than relaxing with friends.

[121/365] Father's Office Burger & Fries, Los Angeles, California, USA

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Feb 9, 2012 - The Father's Office burger is a beloved staple in our lives. There are few things better on a Saturday afternoon than relaxing with friends.

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Stir in the reserved bacon and season with salt and pepper; set aside. Grill the burgers: Preheat a grill to medium high and brush the grates with vegetable oil. Form the beef into four 1-inch.

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Servings: 4 Each burger: 991 calories; 2,100 mg. sodium; 184 mg. cholesterol; 46 grams fat; 21 grams saturated fat; 74 grams carbohydrates; 63 grams protein; 6.00.

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Preheat a grill to medium-high heat and brush the grates with vegetable oil. Form the beef into four one-inch thick oblong patties and season to taste with salt and pepper. Grill four to five minutes each side for medium. For the burger: Toast the baguettes and brush with butter.

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Melt 1 tablespoon of butter in a large skillet, preferably cast-iron, over medium-high heat. Fry the burgers, 2 at a time, for 3 minutes, then flip. Top each burger with 1/4 of the blue and.

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Grill the burgers: Preheat a grill to medium high and brush the grates with vegetable oil. Form the beef into four 1-inch-thick oblong patties and season with salt and pepper. Grill 4 to 5 minutes per side for medium. Meanwhile, toast the baguettes. Serve the burgers on the baguettes; top with the gruyere, blue cheese, onion-bacon compote and.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.).