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LT Backyard Burger Recipe

LT Backyard Burger

2011, Laurant Tourondel, All Rights Reserved

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (11)

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Average Rating:

Total Reviews: 11

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  • on March 23, 2013

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    OH WOW just made that burger last night WONDERFUL!!!!!! I put some bacon and smoked gruyere cheese on top YEEEAAHHH!!! They are really onto something by not putting all those extra ingredients in the burger really good idea, always use 80/20 you can never go wrong, defintely one of my favorites will be making again very soon!!!!

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  • on March 20, 2013

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    Love it!

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  • on October 17, 2012

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    I so totally agree with gypsy55104. Prime meat is virtually impossible to find. The regular hamburger meat in most grocery stores is made from scraps from their select meats--not even choice. We have been buying choice grade beef and grinding it ourselves. The sauce for the burger is really, really good!!! The buttering idea was so appreciated. What a difference!!

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  • on June 14, 2012

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    All the prior reviews focus on the mix of beef etc? I saw the show and wanted to know about the Cognac mayo. Well I made burgers last night with the mayo, and WOW! The sauce is incredible. The only change I made was to half the mayo and add greek yogurt to make a bit more healthy. That said, I also served the burgers on croissants (saw on Nate Berkus show done this way. The mayo is sweet, sour, and the cognac adds that hmmmm flavor. Make it!

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  • on December 04, 2011

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    5 stars based soley on the meat cooking technique. I used grass-feed beef 85/15. BEST way to prepare at home; and hands down the best way to assure a juicy burger that highlights that beef flavor (genuine burger lovers can appreciate. You can build additional flavors easily with toppings instead of cramming it into a small patty. Otherwise, can not comment on the other aspects of the recipe. I prepared mine 2 ways on pretzel buns: traditional toppings (cheedar, mustard, mayo, ketchup, lettuce, tomato, onion and southwest (sauteed jalepenos, pepper-jack, carmelized onion, mayo, mustard, ketchup, onion, tomato. YUUUM.

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  • on September 15, 2011

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    To "BocaLady": The recipe does NOT call for sirloin--it calls for 20-percent fat beef, which is typically the ratio you find in chuck. In fact, I believe that on the show the chef identifies the meat as chuck.

    The recipe specifies not the type but rather the GRADE of beef--hence "prime."

    I made the sauce tonight, and it's excellent. I felt, however, that it needed a bit of rounding out, so I added a dash of dijon mustard and about a teaspoon each of garlic and onion powder, along with salt and pepper to taste. Then the sauce really hit the flavor "G" spot.

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  • on September 12, 2011

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    Ina rarely disappoints. This was one of those times. The 'special' ingredient here, provided by a chef friend with his own restaurant, is a cut of meat most of us can't buy. In this country, prime beef is sold almost exclusively to restaurants. What we are buying is choice, and there is a huge taste difference between the two. The best substitute might be 80/20 grass fed ground beef, if you can afford it. Plain 80/20 has always worked for me. I liked the butter on the meat idea, though.

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  • on September 12, 2011

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    Delicious! No one ever believes me when I say not to put anything into your burgers. I feel like additives make your burgers into meatloaf. Make sure you use good meat with fat, don't press down on them and don't overcook. Oh! Only turn them once!

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  • on September 09, 2011

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    Excellent burger. I'm convinced that NOT packing the meat tightly is the key factor in making this burger. My butcher only had Ground Chuck that contained 20% fat - a LITTLE less flavorful than sirloin - but was still excellent.

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  • on September 05, 2011

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    The burgers came out the best I've ever done ! So simple ...My husband said "I think you are on to something"

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