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The best burger in the world – homemade with dry-aged beef!

In recent years, the classic burger has become a topic of conversation again, similar to the dry-aging method . Every hobby chef joins the discussion, there are brand new restaurant concepts, cookbooks and accessories - in fact, an entire industry is dedicated to these topics. There are probably 20 new cookbooks from the last 3 years about the burger alone - from the bread to the sauce, it's not left to chance and every burger wants to be the best.

Burger is IN – in every variant

From the cookbooks we finally made it to many small burger restaurants, all of which have completely different concepts and creations. Nothing seems outdated, on the contrary, the hipster culture has taken over the burger and given it a new coat of paint. Away from the chip shop and even further away from the two big burger roasters who have been forcing us their completely unacceptable products at bargain prices for the last 20 years. You pay well for a good product and this is slowly catching on.

But which meat is the best for a good burger? We tried it with dry-aged beef and we think this is the best burger in the world!

Dry-Aged Beef Burger – So simple – so delicious

They are already available in stores - the patties with dry-aged beef for juicy burger enjoyment. But amateur chefs can also prepare it themselves. To do this, let pieces of muscle or entrecote ripen in the dry-ager for 28 days and then grind them through the grinder. What should be right is the fat/meat ratio, because the burger becomes really juicy with around 20% fat. We prepared the burger with Black Angus beef from the USA and loved it. Animals fed with pasture grass in particular produce an excellent taste and are suitable for further processing.

You can ripen the burger meat in the ripening cabinet , but for small portions you can also conveniently use the ripening bag. When maturing in a bag, you should place the meat on a rack in the refrigerator if it is vacuum-sealed and move it as little as possible. Air should be able to circulate around the meat for optimal maturation.

Dry-Aged Beef Burger – Even better with a homemade bun

If you put in the effort and leisure to let the meat for the burger mature, you shouldn't skimp on the bun for this fine burger patty. Make them yourself! There are many recipes and the surprise of the guests is even greater when the burger comes from the grill with homemade buns. Bon appetite


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