Five Napkin Burger

This classic burger from chef Andy D'Amico is so delicious it inspired him to open a restaurant of the same name.

  • Servings: 6
Five Napkin Burger

Source: The Martha Stewart Show, September 2009


  • 3 3/4 pounds freshly ground chuck
  • 6 soft white hamburger buns, split and toasted
  • 12 thin slices Gruyere cheese (about 6 ounces)
  • 1 1/2 cups Caramelized Onions, heated
  • 1 cup Aioli


  1. Divide ground chuck evenly into 6 portions. Using a 4-inch ring mold, evenly pack one portion of the chuck into ring mold to create a 3/4-inch thick patty. Repeat process with remaining chuck.

  2. Preheat a cast-iron skillet or grill pan over high heat. Place burgers on skillet and cook, turning once, until medium-rare, about 4 minutes per side. Top each burger with two slices of cheese and continue cooking until melted.

  3. Place burgers on the bottom half of each bun and top with onions and 1 heaping teaspoon aioli each; top with remaining bun halves and serve immediately.


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