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5 Napkin Signature Burger

The Food in my Beard Recipe by

5 Napkin Signature Burger

5 Napkin is a relatively new burger chain located in Boston, New York, Atlanta, and Miami. This recipe is a take on their Signature Burger.

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  • Prep Time 60 min
  • Total Time 60 min
  • Servings 3
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5 Napkin Signature Burger

Ingredients

BURGERS

1
pound sirloin tips
10
ounces skirt steak
3
soft burger buns
6
ounces gruyere cheese
2
large onions
2
tablespoons butter

AIOLI

1
large egg yolk
2
sprigs rosemary
2
cloves garlic
1
tablespoon mustard
Lemon splash juice
1/2
cup olive oil
1/2
cup vegetable oil

Directions

  • 1 Make the aioli - In a blender or food processor, add all the ingredients except for the oils. Turn on and process for about 30 seconds. With the machIne still running, very slowly drizzle in about 1/4 of the oil and stop. Watch mixture and as you see it thicken slightly, very slowly add more of the oil until it is all added.
  • 2 Caramelize the onions - Slice the onions into 1/4 circle slices. Saute in butter on medium for about 45 minutes, stirring often until they become very brown.
  • 3 Make the patties - Place your meat in the freezer for about 30 - 45 minutes before you begin. Slice some of the larger chunks of fat off of the meat and slice into cubes. Place in your food processor (with a little salt) in 2 or 3 batches depending on how large your processor is. Pulse about 15 times to make a nice coarse ground beef. Form the beef into 3 patties.
  • 4 Cook the burgers - In a frying pan with a mix of butter and olive oil, cook the burgers covered and on high heat for around 5 minutes a side. After flipping the first time, add the cheese right away so it melts while the second side cooks.
  • 5 Spread some of the rosemary aioli on both sides of the bun. Place the burger on the bottom bun and top with the caramelized onions. Serve.

Nutrition Information

No nutrition information available for this recipe
See Step By Step

The Munchies: 5 Napkin Signature Burger  

As prepared by The Food in my Beard

Got foodie faves? Voting closes soon for the Munchies: People’s Choice Food Awards, so click your vote now for the foods, personalities and restaurants that make your mouth water! And remember, you can vote once a day until April 30. VOTE NOW.



Today, Tablespoon blogger The Food In My Beard salutes the Iconic Burger category of the Munchies Awards with his 5 Napkin Signature Burger recipe.

A new burger chain opened here in Boston called 5 Napkin.


They have a few locations in NYC, Miami, and Atlanta, and they have one of the best burgers I have eaten in recent memory. It’s called the 5 Napkin Signature Burger, and it boasts caramelized onions, Gruyere cheese, and a rosemary aioli. This burger is near perfect. The meats are ground fresh, the doneness was exactly to my liking, and the rosemary and onions really complimented the beef without overpowering it.

When Tablespoon asked me about Iconic Burgers, and what great burgers I had eaten recently, The 5 Napkin burger instantly came to mind. I couldn't wait to get in the kitchen and try my hand at making a burger so beefy, savory, and delicious! This recipe for a 5 Napkin Signature Burger sure helps if you don’t live close to one of their urban locations!



First I started cooking the onions down ‘cause they take almost 45 minutes to get that nice caramelized color and flavor!



Then I got to work on the aioli.



Let this rip for about 30 seconds before very slowly adding your oil.





Ground beef is just fine for most burgers I eat (pink slime and all!), but when I am really trying for something special I grind my own in the food processor.



Don’t overcrowd the thing! About 15 pulses will be perfect.





I only give these about 5 minutes a side in a really hot pan. Cast iron would be best, but any frying pan will work.



Get the cheese on there right after the flip.



Some aioli on the bun.



Burger next, then the onions. This is burger heaven!



Really though. This was the best burger I have ever eaten. Yeah, maybe it took me an hour of work plus shopping time and lots of cash to produce 3 cheeseburgers, but I don’t care. It was worth every second and every penny.



If you go through all this effort, you really want to make the burger rare. I bought quality meat from a trusted source and ground it myself, so I know it’s safe to eat.



They have some great tater tots at 5 Napkin too, but I wasn't about to start a second endeavor. I just got these guys at the store.



Dan Whalen did not share these three burgers. He has blogging for over 4 years at The Food in my Beard; check Dan’s Tablespoon profile often to try his recipes with creative international spins!
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