As executive chef for Block 16’s Valley empire, Anthony Meidenbauer knows his burgers. LBS and Holstein’s feature burger-centric menus, and the Barrymore has a notable burger, too, so when he refers to his Perfect Burger, take heed.

Served at LBS, it’s a reinvention of what Meidenbauer considers the “most perfect burger you can eat—the bacon cheeseburger.” The recipe uses Gruyère rather than “pedestrian” American cheese and frisée in place of lettuce, creating a pepperiness that offsets the sweet onion marmalade.

If you want to replace the herb mayo, Meidenbauer suggests adding parsley and chives to your favorite tartar sauce. Meidenbauer concedes the LBS sauce can be time-consuming, so he understands if you opt to combine Heinz 57 and ketchup instead.

Perfect Burger

(serves 1)

Ingredients:

8 oz. beef burger patty (80/20 fat blend)

2 slices Gruyère cheese

2 slices cooked smoked bacon

brioche burger bun

2 oven-dried tomatoes (oil packed)

1 oz. onion marmalade

few leafs of frisée

salt and pepper

1 oz. LBS Sauce

1 oz. herb mayo

Onion Marmalade Ingredients:

2 cups diced red onion

1 tsp. minced garlic

1 tsp. olive oil

2 cups port wine

½ cup red wine vinegar

½ cup sugar

salt and pepper

Herb Mayo Ingredients:

1 cup mayonnaise

½ cup chopped herbs (fresh parsley, chives and chervil)

2 tbsp. champagne vinegar

1 lemon (juiced)

¼ cup sweet relish

salt and pepper

LBS Sauce Ingredients:

2 white onions (julienned)

1 tsp. garlic (minced)

½ cup tomato paste

½ cup apple cider vinegar

½ cup sherry vinegar

2 cups canned crushed tomato

1 cup sugar

1 cup honey

1 tbsp. olive oil

Method:

To make the onion marmalade, sweat onions and garlic in oil until translucent in a medium sauce pan. Add wine, vinegar and sugar, and reduce until thickened into a glaze. Season with salt and pepper. Allow to cool.

To make the herb mayo, blend all ingredients in a bowl and reserve.

To make the LBS Sauce: In large pot over medium heat, sweat onions and garlic until translucent. Add tomato paste and caramelize. Deglaze with apple cider and sherry vinegar, and allow to reduce by half. Add honey, sugar and crushed tomato. Allow to slow cook for one hour. Blend smooth in an immersion blender and cook for additional 30 minutes. Chill and reserve.

To complete the Perfect Burger: Grill patty to desired temperature. Salt and pepper to taste. Add Gruyère cheese and allow to melt. Top with smoked bacon. Lightly toast burger bun, and dress bun with LBS Sauce, herb mayo and onion marmalade. Top off with tomato and frisée.