Instructions
- Gently combine the Dry-Aged Ground Beef, Sea Salt, Freshly Ground Black Pepper, and Dry Sherry. Form into 4 loose patties, avoiding overworking the meat.
- Prepare the Cheese Sauce: In a medium saucepan, melt the Unsalted Butter over medium heat. Whisk in the All-Purpose Flour and cook for 1-2 minutes, creating a roux.
- Gradually whisk in the Heavy Cream, ensuring no lumps form. Continue whisking until the sauce thickens, about 5-7 minutes.
- Reduce heat to low and stir in the Sharp Cheddar Cheese, Gruyère Cheese, Parmesan Cheese, White Pepper, Nutmeg, and Dijon Mustard until the cheese is melted and the sauce is smooth.
- Steam the Burger Patties: Place a steamer basket inside a large pot with about 1 inch of water. Bring the water to a boil.
- Place the loose patties in the steamer basket, ensuring they don't touch. Cover and steam for 15-20 minutes, or until cooked through (internal temperature of 160°F / 71°C).
- Toast the Artisanal Potato Rolls lightly.
- Place a steamed patty on the bottom bun. Generously cover with the Cheese Sauce. Add desired toppings (Bibb Lettuce, Heirloom Tomato, Pickled Red Onion). Top with the other bun half and serve immediately.
