Description

You won’t find a better burger anywhere. I know this because I couldn’t find dry aged burgers for sale anywhere, so I said f**k it and made my own.

These burgers are a full step above “restaurant quality.” Why? Because they are made of beef that’s been dry aged for 30 days. Dry aging intensifies the flavors and increases the juiciness/tenderness of beef. It also helps develop a tertiary, almost nutty, flavor.

Only the top 3% of steakhouses even dry age their beef for steaks. Most of them don’t even dry age the meat they use for burgers. It’s timely, expensive process, but as a burger fanatic I was happy to do it. It’s worth it. There’s no burger I’d rather eat.